Rum Raisin Ice Cream
A creamy dessert featuring plump rum-soaked raisins blended into a rich vanilla custard 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.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store in an airtight container in the freezer for up to two weeks. Press plastic wrap on the surface to prevent ice crystals.