If you’ve ever dreamed of a creamy dessert with a hint of warmth and a touch of sweetness, Rum Raisin Ice Cream is your perfect treat. This classic dessert blends plump, rum-soaked raisins with rich, custardy vanilla ice cream, giving you a flavor that’s both indulgent and comforting. Each bite is smooth, creamy, and dotted with sweet, boozy raisins that melt in your mouth. Making this dessert at home might feel fancy, but the result is absolutely worth every step. You’ll discover how easy it is to turn everyday ingredients into a timeless ice cream favorite.
Why We Love This Rum Raisin Ice Cream Recipe
This ice cream stands out because it balances textures and flavors perfectly. The custard base is silky and creamy, while the raisins add bursts of sweetness and a subtle rum flavor. It’s a nostalgic dessert that brings a touch of sophistication to any table. You can enjoy it on its own, pair it with a slice of warm pie, or use it to top a decadent brownie. The recipe is customizable, letting you control the amount of rum and sweetness to suit your taste. Its versatility, combined with its rich flavor, makes it a dessert you’ll return to again and again.
Ingredients for Rum Raisin Ice Cream
To make this ice cream, you’ll need a mix of basic pantry staples and a few special items to achieve that classic flavor. Here’s what you’ll use:
- ½ cup raisins
- ¼ cup Caribbean rum
- 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
How to Make Rum Raisin Ice Cream
Making this ice cream involves a few careful steps, but it’s easier than it looks. Start by soaking your raisins in rum for at least four hours, or even overnight, to plump them up and infuse them with flavor.
Next, prepare an ice bath. This will help cool your custard quickly after cooking and maintain its silky texture. In a medium saucepan, combine cream, milk, sugar, and salt. Heat over medium heat until steam begins to rise, then remove from heat.
In a separate bowl, whisk your egg yolks. Gradually pour some of the warm cream mixture into the yolks while whisking constantly. This process, called tempering, prevents the eggs from scrambling. Once tempered, return the mixture to the saucepan. Cook over medium heat, stirring constantly, until the custard thickens enough to coat the spatula. Strain through a fine-mesh sieve into the bowl in your ice bath to cool quickly.
Once cooled, stir in the rum and nutmeg. Chill in the refrigerator for at least four hours or overnight. When ready, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions. Finally, fold in the rum-soaked raisins and any remaining rum for maximum flavor. Your ice cream is ready to serve immediately, or you can freeze it for a firmer texture.
How to Serve Rum Raisin Ice Cream
Serve this ice cream in simple bowls or elegant dessert glasses to showcase its creamy texture and studded raisins. You can top it with toasted nuts, a drizzle of caramel, or a sprinkle of cinnamon for added flavor and visual appeal. This ice cream pairs beautifully with warm desserts like apple pie, bread pudding, or chocolate cake, creating a contrast between cold, creamy ice cream and warm, soft baked treats. For gatherings, consider scooping it into small glasses and garnishing each with a few extra rum-soaked raisins. Its presentation is as charming as its taste.
Expert Tips: Rum Raisin Ice Cream
- Always use an ice bath to cool your custard quickly; this preserves the texture and prevents bacterial growth.
- Soak your raisins for at least four hours, but overnight soaking will intensify the flavor and plumpness.
- Be patient while cooking the custard. Stir continuously to prevent curdling and achieve a smooth base.
- Use good-quality rum and fresh nutmeg to elevate the flavor. These small touches make a big difference.
- If you want an even creamier texture, consider adding a small amount of condensed milk or adjusting the milk-to-cream ratio.
How to Store Rum Raisin Ice Cream
Store the ice cream in an airtight container in the freezer. For best results, press a layer of plastic wrap directly on the surface to prevent ice crystals from forming. Keep it frozen for up to two weeks, though it’s best enjoyed within a few days for maximum creaminess and flavor. Before serving, let it sit at room temperature for a few minutes to make scooping easier.
Variation of Rum Raisin Ice Cream
You can modify this classic recipe to suit your tastes or dietary preferences. Try adding a swirl of caramel or chocolate for a decadent twist. Replace rum with a non-alcoholic extract for a kid-friendly version. Incorporate other dried fruits like cherries or cranberries for a different fruity note. Spices like cinnamon or cardamom can add warmth and complexity to the custard base. You can also experiment with texture by adding toasted nuts or chocolate chunks during the final mix. These variations let you enjoy the familiar comfort of Rum Raisin Ice Cream in new and exciting ways.
Frequently Asked Questions About Rum Raisin Ice Cream
Can I make Rum Raisin Ice Cream without alcohol?
Yes. Substitute rum with rum extract or another flavoring. The raisins can be soaked in a small amount of water or fruit juice to achieve a similar plumpness without the alcohol.
How long should I soak the raisins?
Soak them for at least four hours. For best results, overnight soaking allows the raisins to absorb maximum flavor and become plump and juicy.
Why is an ice bath necessary?
An ice bath cools the custard quickly, preventing overcooking and maintaining a smooth texture. It also reduces the risk of bacteria growth in egg-based custards.
Can I make this ice cream in advance?
Absolutely. Prepare the custard and soak the raisins a day before. Churn and store the ice cream in the freezer, and it will remain delicious for up to two weeks.
What if my ice cream is too soft after freezing?
Let it sit at room temperature for 5–10 minutes before scooping. This will slightly soften it, making it easier to serve without affecting flavor or texture.
Can I use a different type of rum?
Yes, any Caribbean-style rum works well. Avoid cheap or overly flavored rums, as they can overpower the delicate custard.
Rum Raisin Ice Cream
Equipment
- Medium Saucepan
- Ice Cream Maker
- Mixing Bowl
Ingredients
- 1/2 cup raisins
- 1/4 cup Caribbean rum
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup sugar
- 1/4 tsp kosher salt
- 5 large egg yolks
- 2 tbsp Caribbean rum
- 1/4 tsp ground nutmeg
Instructions
- Soak raisins in 1/4 cup rum for at least 4 hours or overnight.
- Prepare an ice bath in a large bowl.
- In a medium saucepan, combine cream, milk, sugar, and salt. Heat over medium until steam rises; then remove from heat.
- In a separate bowl, whisk egg yolks. Gradually pour warm cream mixture into yolks, whisking constantly to temper.
- Return mixture to saucepan and cook over medium heat, stirring until thickened. Strain into ice bath to cool.
- Once cooled, stir in 2 tablespoons rum and nutmeg. Chill in the refrigerator for at least 4 hours.
- Pour custard into ice cream maker and churn according to manufacturer’s instructions. Fold in rum-soaked raisins before serving.
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