Indulge in the creamy, old-fashioned delight of Rum Raisin Ice Cream, where plump rum-soaked raisins meet a rich custard base for a perfectly balanced dessert.
This homemade treat not only satisfies your sweet cravings but also offers a protein boost from egg yolks and healthy fats from cream, making it more nourishing than standard ice cream.
Easy to prep and perfect for making ahead, this recipe is ideal for everyday enjoyment or special occasions, delivering a luxurious, velvety texture and deep flavor in every scoop.
Rum Raisin Ice Cream
Equipment
- 1 small jar with lid (for soaking raisins)
- 1 Medium saucepan
- 2 mixing bowls (1 large for ice bath, 1 medium for egg yolks)
- 1 Fine-Mesh Sieve
- 1 spatula (heatproof)Ice cream maker
- Airtight container (for storing ice cream)
Ingredients
Rum-Soaked Raisins:
- ½ cup raisins
- ¼ cup Caribbean rum
Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup sugar
- ¼ teaspoon kosher salt
- 5 large egg yolks
- 2 tablespoons Caribbean rum
- ¼ teaspoon ground nutmeg
- 1 batch of Rum-Soaked Raisins prepared above
Instructions
- Prepare the Rum-Soaked Raisins: Begin by placing ½ cup of plump raisins into a small, clean jar. Pour in ¼ cup of Caribbean rum, ensuring that the raisins are fully submerged. Secure the lid tightly and shake the jar gently to coat the raisins evenly with rum. Let the mixture sit for at least 4 hours at room temperature, or refrigerate overnight if desired. This soaking process allows the raisins to absorb the rum’s rich flavor, plump up, and develop a tender, boozy sweetness that will elevate the ice cream.
- Set Up an Ice Bath: While the raisins are soaking, prepare an ice bath to rapidly cool the custard later. Fill a large mixing bowl halfway with ice cubes and add enough cold water so that it surrounds a smaller metal bowl when nested inside. The smaller bowl will hold the custard after cooking, and the ice bath ensures quick cooling, which stops the cooking process and prevents any risk of overcooking or curdling.
- Heat the Cream and Milk: In a medium-sized saucepan, combine 2 cups of heavy cream, 1 cup of whole milk, ½ cup sugar, and ¼ teaspoon kosher salt. Place the saucepan over medium-high heat and stir gently but continuously to dissolve the sugar. Heat the mixture until it begins to steam and tiny bubbles appear around the edges, about 5 minutes. Do not allow the mixture to boil, as boiling can cause the cream to scorch or separate. Remove the pan from heat once steaming.
- Whisk the Egg Yolks: While the cream mixture is warming, prepare 5 large egg yolks in a separate medium mixing bowl. Whisk the yolks vigorously until smooth and slightly thickened. This step ensures that the eggs will incorporate evenly into the hot cream without curdling, forming the rich custard base essential to creamy ice cream.
- Temper the Egg Yolks: To prevent the egg yolks from scrambling, you need to temper them. Slowly pour about 1 cup of the hot cream mixture into the yolks while whisking continuously. This gradually raises the temperature of the yolks. Once this initial mixture is combined, continue adding the remaining cream in increments, whisking constantly until half of the cream mixture has been incorporated. This careful blending ensures a smooth custard texture.
- Cook the Custard: Transfer the egg and cream mixture back to the saucepan and place over medium heat.Using a heatproof spatula, stir the custard constantly in a gentle, circular motion. Continue cooking for about 5–6 minutes, until the mixture thickens and lightly coats the back of the spatula. This step creates the creamy, velvety consistency that defines custard-based ice creams. Remove the pan from heat immediately once thickened.
- Strain and Cool the Custard: Pour the hot custard through a fine-mesh sieve into the smaller bowl placed in the ice bath. Straining removes any coagulated bits and ensures a silky texture. Stir the custard gently as it cools to room temperature. Once slightly cooled, add 2 tablespoons of Caribbean rum and ¼ teaspoon of ground nutmeg, mixing thoroughly. Cover the bowl and chill in the refrigerator for at least 4 hours or overnight. Chilling allows the flavors to meld and the custard to reach the optimal temperature for churning.
- Churn the Ice Cream: Once the custard is fully chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This process incorporates air into the custard, creating a light, creamy texture. Churning usually takes 20–30 minutes, depending on your machine. Keep an eye on the consistency—the mixture should resemble soft-serve ice cream when ready.
- Fold in the Rum-Soaked Raisins: After churning, gently fold in the plump, rum-soaked raisins along with any remaining rum in the jar. Stir carefully to evenly distribute the raisins without deflating the airy texture of the churned ice cream. This step ensures that each scoop is infused with the sweet, boozy flavor of the rum-soaked raisins.
- Freeze to Firm: Transfer the ice cream to an airtight container for storage. For immediate enjoyment, serve right after folding in the raisins. For a firmer, scoopable consistency, freeze for 2–3 hours. The ice cream can be stored in the freezer for up to 2 weeks, retaining its rich flavor and creamy texture.
- Serve and Enjoy: Scoop the ice cream into bowls or cones and savor the creamy custard combined with sweet, tender rum-soaked raisins. This luxurious, old-fashioned treat is perfect for sharing or enjoying as a personal indulgence, offering both rich flavor and a touch of nostalgia in every bite.
Notes
- Custard Base Is Essential: Using egg yolks ensures a rich, creamy texture that sets this ice cream apart from egg-free versions.
- Soak Raisins Properly: Allow raisins to soak at least 4 hours, or overnight for deeper flavor and softer texture.
- Temper Eggs Carefully: Slowly adding hot cream to yolks prevents curdling and keeps the custard silky smooth.
- Chill Thoroughly: Refrigerate the custard for at least 4 hours before churning to ensure proper ice cream consistency.
- Alcohol Moderation: Adding too much rum can prevent the ice cream from fully freezing, so follow the recipe amounts.
- Ice Bath Importance: Cooling the custard quickly stops cooking and preserves the delicate custard flavor.
Chef’s Secrets: Enhance Flavor And Texture
For the richest, creamiest ice cream, always start with high-quality dairy like fresh heavy cream and whole milk.
Using Caribbean rum for both soaking the raisins and mixing into the custard adds a subtle, aromatic depth that truly elevates the flavor.
Don’t rush the custard-cooling step; the ice bath is key to preventing overcooked eggs and maintaining a silky texture.
Gentle folding of the raisins after churning keeps the custard light and airy while evenly distributing the boozy sweetness.
Serving Suggestions: Creative Ways To Enjoy
Serve Rum Raisin Ice Cream on its own for a classic treat, or pair it with warm desserts such as bread pudding, apple crisp, or chocolate lava cake.
A drizzle of caramel or chocolate sauce complements the rum’s warmth and adds extra indulgence.
For a unique presentation, garnish scoops with toasted nuts, grated dark chocolate, or a sprinkle of cinnamon.
It also works beautifully as a topping for pies or layered in ice cream sundaes, making it a versatile dessert for all occasions.
Storage Tips: Keep Ice Cream Perfect
Store the ice cream in an airtight container to prevent ice crystals and maintain creamy texture.
Press a piece of parchment paper or plastic wrap directly on the surface before sealing the lid for extra protection.
Freeze at a consistent temperature of 0°F (-18°C) or lower for up to two weeks.
To soften before serving, leave the container at room temperature for 5–10 minutes or scoop directly into bowls while slightly firm.
Avoid refreezing melted ice cream to preserve texture and flavor.
Frequently Asked Questions: Rum Raisin Ice Cream
1. Can I make this ice cream without eggs?
Yes, you can use an egg-free custard alternative, such as a cornstarch-thickened cream base. However, the texture will be slightly less rich and creamy compared to the traditional custard method.
2. Can I substitute rum with another alcohol or flavor?
Yes, you can use brandy or bourbon, which will still complement the raisins. For a non-alcoholic version, soak the raisins in fruit juice, tea, or water with a splash of vanilla extract.
3. How long should I soak the raisins?
At minimum, soak for 4 hours at room temperature. For best results, refrigerate and soak overnight to maximize plumpness and rum absorption.
4. Can I use frozen raisins instead of fresh ones?
Frozen raisins can be used, but they may release extra moisture when soaked. Drain excess liquid before folding into the ice cream to avoid a watery texture.
5. How can I prevent ice crystals from forming?
Ensure the custard is fully chilled before churning and store ice cream in a tightly sealed container. Press parchment or plastic wrap on the surface and maintain a consistent freezer temperature to keep it smooth.
