Rum Raisin Ice Cream

Rum Raisin Ice Cream

For those who might not know, my other blog is a drinks blog (alushlifemanual.com), so mixing my two loves – ice cream and spirits – always makes me happy. This recipe for rum raisin ice cream is so indulgent. The combination of rum and raisins makes for the most adult of desserts – both sweet and slightly boozy .

Rum Raisin Ice Cream

Making rum raisin ice cream at home is surprisingly easy, and it only requires a few simple ingredients. Just remember you need to soak your raisins and the best thing to do it to leave them overnight.

Rum Raisin Ice Cream ingredients

Ingredients

Here are the ingredients you’ll need to make this easy homemade rum raisin ice cream.

Heavy Cream

Heavy whipping cream is what gives this ice cream its rich, creamy texture. Be sure to use heavy cream that has a high fat content for the best results.

Whole Milk

Whole milk is another important ingredient in this recipe. It helps to balance out the richness of the heavy cream and adds a slightly lighter texture to the ice cream.

Granulated Sugar

Granulated sugar is used to sweeten the ice cream. Be sure to add it gradually to the egg mixture, whisking well after each addition, to ensure that it dissolves completely.

Vanilla Extract

This gives it the rich flavor that makes this delicious recipe taste so good.

Raisins

Just use any raisins, it’s the rum that matters.

Rum
When it comes to making rum raisin ice cream, the choice of rum depends on personal preference and the flavor profile you wish to achieve. While premium rum can certainly enhance the flavor and depth of the ice cream, it may not be necessary to use an expensive or high-end rum specifically for this purpose.

Remember, the alcohol content in the rum tends to mellow during the freezing process, so the distinct characteristics of a premium rum might not be as pronounced in the final product.

That being said, using a good-quality rum with a pleasant flavor can elevate the taste of your ice cream. Look for a rum that has a smooth and balanced profile, with notes of caramel, vanilla, or spices. This can complement the sweetness of the raisins and add complexity to the overall flavor.

Ultimately, the choice of rum should align with your preferences and budget. Experiment with different rums to find the one that best suits your taste and provides the desired flavor profile for your rum raisin ice cream.

Soaking raisins in rum

Steps

Making homemade rum raisin ice cream is a fun and easy process that can be done in just a few steps. The preparation process can be broken down into three main steps: preparing the rum raisin mixture, making the ice cream base, and combining the rum raisin mixture and ice cream base.

Preparing the raisins

To prepare the rum raisin mixture, start by soaking one cup of raisins in 2/3 cup of dark rum. Cover the bowl and let it sit for at least a few hours, or overnight if possible. This will allow the raisins to absorb the flavor of the rum and become plump and juicy.

Making the Custard mixture

The ice cream base is made by heating egg yolks, sugar, milk, and cream together until thickened. Follow these steps to make the ice cream base. Warm the milk, sugar, 1 cup of the cream and salt in a medium saucepan. Pour the remaining cream into a medium mixing bowl and set a sieve on top

Then in another bowl, whisk egg yolks. Pour the warm cream/milk mixture slowly add that to the eggs while whisking the whole time! (If you don’t, you will be making scrambled eggs!)

Once mixed, add that back to saucepan. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.

When it reaches 170° and it begins to coat the back of the spatula, you can then pour it through the strainer into the other bowl with the cream in it. Stir until cool over an ice bath.

Adding the raisins and rum

When ready to freeze, drain the rum-soaked raisins over a bowl and reserve the rum. Stir the rum into the mixture – I added it all, but do it to taste.

Freeze (skip this step if you’re using an ice cream maker)

Add the rum soaked raisins. Transfer the homemade ice cream mixture into a freezer-safe container or a shallow loaf pan (and cover tightly with plastic wrap) and place it in the freezer for about 4 hours.

After it’s completely frozen, keep the ice cream at room temperature to partially thaw it. Transfer it to the food processor for a minute or two (for a light, fluffy texture). Transfer the ice cream back into its container and refreeze for at least 3 hours.

Chill and transfer to the ice cream maker (skip this step if you’re not using an ice cream maker)

Place the ice cream mixture into a large bowl in the refrigerator until it is chilled. Transfer the mixture to the chilled container of your ice cream machine and make the ice cream as per the manufacturer’s instructions. During the last few minutes of churning, add the rum soaked raisins

You can start eating your ice cream immediately or keep it in the freezer for a couple of hours to firm it up.

Adding raisins to Rum Raisin Ice Cream base

Equipment

You’ll need a large saucepan and an ice cream maker for this recipe!

The Ice Cream maker to use!

You have to have an ice cream maker if you want to make ice cream or sorbet! I started making it using the Cuisinart ICE-100 Compressor Ice Cream and Gelato.

There is no faffing around with bowls in the freezer. When you are ready for ice cream, it’s ready. Just turn on the Cuisinart ice cream maker and go. In about 40 minutes, you have ice cream that you can eat right then, or you can put it in the freezer to harden up a bit more. Once done in, you’ll have about 1 litre of ice cream ready to devour!

Tips

When making rum raisin ice cream, there are a few tips that can help ensure success. Here are some helpful tips to keep in mind:

Soak the raisins in rum ahead of time

To get the best flavor and texture, it’s important to soak the raisins in rum ahead of time. This will help plump them up and infuse them with the rich, boozy flavor that makes rum raisin ice cream so delicious. Most recipes recommend soaking the raisins for at least a few hours, or even overnight, to get the best results.

Don’t over-churn the ice cream

When churning the ice cream, it’s important not to overdo it. Over-churning can lead to a grainy texture and can cause the ice cream to become too hard. Follow the instructions carefully and keep an eye on the ice cream as it churns to ensure that it reaches the right consistency.

Add the raisins at the right time

When adding the raisins to the ice cream, it’s important to do so at the right time. Add the raisins during the last few minutes of churning, or even after the ice cream has finished churning. This will help ensure that the raisins are evenly distributed throughout the ice cream and don’t sink to the bottom.

Rum Raisin Ice Cream base in machine

Variations

There are many ways to customize a rum raisin ice cream recipe to suit your tastes. Here are a few ideas:

  • Add nuts: Chopped pecans or walnuts are a great addition to rum raisin ice cream. Toast them in the oven first for extra flavor and crunch.
  • Swap the liquor: If you’re not a fan of rum, try using another liquor instead. Bourbon, brandy, or cognac would all work well in this recipe.
  • Add spices: Cinnamon is a classic spice to add to rum raisin ice cream, but you can also experiment with other flavors like nutmeg, allspice, or cardamom.
  • Use different dried fruit: While raisins are traditional, you can also use other types of dried fruit in this recipe. Dried cranberries, cherries, or apricots would all be delicious.

Overall, rum raisin ice cream is a versatile dessert that can be customized in many different ways. Don’t be afraid to experiment and find your own perfect version of this classic treat.

Frequently asked questions

Can you make lactose-free rum raisin ice cream?

Absolutely! If you don’t have lactose tolerance and want to enjoy homemade rum raisin ice cream, you can replace whole milk with lactose-free milk. moreover, you can also use coconut cream or lactose-free heavy cream.

Can you make dairy-free rum raisin ice cream?

Yes! If you want a dairy-free rum raisin ice cream without compromising its creamy and smooth consistency, use full-fat coconut milk instead of dairy milk. You can also add coconut cream instead of heavy cream for more creaminess.

Is rum raisin ice cream gluten-free?

rum raisin ice cream is typically gluten-free, but it’s important to check the ingredients list to make sure there are no gluten-containing additives.

How long does rum raisin ice cream last in the freezer?

Homemade rum raisin ice cream can last up to two weeks in the freezer, while store-bought varieties may last longer due to the addition of stabilizers. It’s important to store ice cream in an airtight container to prevent ice crystals from forming.

Can I use different types of rum in my rum raisin ice cream?

Yes, you can use different types of rum in your rum raisin ice cream. Dark rum is typically used in traditional recipes, but you can experiment with different flavors and strengths of rum to create a unique and personalized dessert. Some recipes even suggest using a combination of dark and light rum for a more complex flavor profile.

The Cherry on Top

As I said before, any ice cream with booze in it makes me happy! Making your own homemade version is easy and allows you to control the ingredients and the level of rum flavor.

List of other ice cream recipes

Here’s the Rum Raisin Ice Cream recipe!

Rum Raisin Ice Cream

Rum Raisin Ice Cream

This recipe for rum raisin ice cream is so indulgent and makes for the most adult of desserts – both sweet and slightly boozy.
Prep Time 20 minutes
Cook Time 25 minutes
Steeping time 1 hour
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 8 scoops
Calories 450 kcal

Ingredients
  

  • 1 cup whole milk
  • 2 cups heavy cream
  • Âľ cup sugar
  • 1 cup raisins
  • 1 cup rum
  • 5 large egg yolks
  • 1 pinch salt

Instructions
 

The Steeping!

  • Mix the rum and the raisins in a bowl and let steep overnight!

The Custard Making!

  • Warm the milk, sugar, 1 cup of the cream and salt in a saucepan.
  • Pour the remaining cream into a large bowl and set a sieve on top
  • Then in another bowl, whisk the egg yolks.
  • Pour the warm cream/milk mixture slowly add that to the eggs while whisking the whole time! (If you don't, you will be making scrambled eggs!
  • Once mixed, add that back to saucepan.
  • Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
  • When it reaches 170° and it begins to coat the back of the spatula, you can then pour it through the strainer into the other bowl with the cream in it.
  • Stir until cool over an ice bath
  • Chill the mixture thoroughly in the fridge
  • When ready to freeze, drain the raisins over a bowl and reserve the rum
  • Stir the rum into the mixture – I added it all, but do it to taste
  • Freeze the ice cream according to the manufacturer's instructions.
  • During the last few minutes of churning, add the rum soaked raisins

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 36gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 186mgSodium: 43mgPotassium: 264mgFiber: 1gSugar: 22gVitamin A: 1077IUVitamin C: 1mgCalcium: 96mgIron: 1mg
Keyword ice cream, raisin, rum, rum raisin
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating