Rum Raisin Ice Cream

Rum Raisin Ice Cream

 The Spruce / Kristina Vanni

  • Total: 45 mins
  • Prep: 30 mins
  • Cook: 15 mins
  • Chill: 10 hrs
  • Yield: 1 gallon (Serves 10-12)

There is nothing quite like enjoying a scoop of rum raisin ice cream. The smooth, rich vanilla ice cream base is studded with rum-spiked raisins for a unique treat. It's like being able to have a cocktail and eat it, too!

This version of rum raisin ice cream uses rum in two ways. A little bit is incorporated into the ice cream base itself—there can't be too much since alcohol has a lower freezing temperature and can cause the ice cream to not set properly in the freezer. To add more rum flavor, the raisins are plumped using the remaining dark rum. The dried fruit will absorb the liquid just by heating them gently on the stovetop and allowing them to sit.

Ingredients

  • 12 egg yolks
  • 2/3 cup sugar
  • 2 cups heavy whipping cream
  • 2 cups milk
  • 1 tablespoon vanilla extract
  • 1 1/4 cups dark rum (divided)
  • 2 cups dark raisins

Steps to Make It

  1. Gather the ingredients.

    Gather the ingredients
     The Spruce / Kristina Vanni
  2. In a large saucepan, mix the egg yolks with the sugar.

    Mix egg yolks and sugar
     The Spruce / Kristina Vanni
  3. Gradually whisk in the heavy cream and milk. Place the saucepan over low heat and continue whisking until the mixture thickens slightly. Do not boil. Remove the custard from the heat and cool.

    Whisk in the cream and milk
     The Spruce / Kristina Vanni
  4. Stir in the vanilla extract and 1/4 cup of the rum. Cool completely.

    Add vanilla and rum
     The Spruce / Kristina Vanni
  5. Pour the custard base into an airtight container and chill in the refrigerator at least 8 hours before churning. 

    Chill the Rum Raisin Ice Cream
     The Spruce / Kristina Vanni
  6. Before churning, combine the raisins with the remaining 1 cup of rum in small saucepan. Place over low heat for 5 minutes. Remove from the heat and allow to cool completely. (Raisins will plump and absorb most or all of the rum).

    Soak the raisins in rum
     The Spruce / Kristina Vanni
  7. When ready to prepare the ice cream, churn according to the manufacturer’s directions.

    Churn the Rum Raisin Ice Cream
     The Spruce / Kristina Vanni
  8. About 15 minutes into the churning process, add the plumped and cooled rum raisins to the machine. 

    Add the soaked raisins
     The Spruce / Kristina Vanni
  9. Spoon the churned ice cream into a freezer safe container. Freeze until set, at least 2 to 4 hours. 

    Freeze Rum Raisin Ice Cream
     The Spruce / Kristina Vanni
  10. Scoop and serve!

Tips

  • Most ice cream makers for home use come with bowls that need to be set in the freezer overnight before churning ice cream. These bowls have double-insulated walls with coolants in between. When you are ready to churn the ice cream, the bowl is taken from the freezer and immediately set up with the dasher, locked into place, and the prepared ice cream mixture is added. The motor is then turned on and the churning begins.
  • Freezing homemade ice cream is a two-step process: churning and ripening. After the chilled custard base has been churned, it will have a looser, soft-serve texture. To achieve a scoopable consistency, the ice cream now needs to go through a process called ripening. The flavor improves and the product melts more slowly when it has ripened. Spoon the churned ice cream into an airtight freezer-safe container and freeze for at least 2 to 4 hours or up to overnight. It's worth the wait!