Rum Raisin Ice Cream

Name: Rum Raisin Ice Cream
Prep time: 30 min
Cook time: 15 min
Total time: 645 min
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

Prep: 30 mins

Cook: 15 mins

Chill: 10 hrs

Total: 10 hrs 45 mins

Servings: 10 to 12 servings

Yield: 1 gallon

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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.

The Best Ways to Store Ice Cream

Vanilla icecream with fruit swirl in loaf pan, emaille cup with ice-cream cone and ice scoops, ice cream scoop

12 large egg yolks
2/3 cup sugar
2 cups heavy whipping cream
2 cups milk
1 tablespoon pure vanilla extract
1 1/4 cups dark rum, divided
2 cups dark raisins

Gather the ingredients.

The Spruce / Julia Hartbeck
In a large saucepan, mix the egg yolks with the sugar.

The Spruce / Julia Hartbeck
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.

The Spruce / Julia Hartbeck
Stir in the vanilla extract and 1/4 cup of the rum. Cool completely.

The Spruce / Julia Hartbeck
Pour the custard base into an airtight container and chill in the refrigerator at least 8 hours before churning.

The Spruce / Julia Hartbeck
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).

The Spruce / Julia Hartbeck
When ready to prepare the ice cream, churn according to the manufacturer’s directions.

The Spruce / Julia Hartbeck
About 15 minutes into the churning process, add the plumped and cooled rum raisins to the machine.

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Spoon the churned ice cream into a freezer safe container. Freeze until set, at least 2 to 4 hours.

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Scoop and serve!

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.

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!

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Nutrition Facts (per serving)
393	Calories
20g	Fat
35g	Carbs
10g	Protein

Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories	393
% Daily Value*
Total Fat 20g	26%
Saturated Fat 11g	56%
Cholesterol 248mg	83%
Sodium 104mg	5%
Total Carbohydrate 35g	13%
Dietary Fiber 1g	3%
Total Sugars 30g
Protein 10g
Vitamin C 1mg	4%
Calcium 120mg	9%
Iron 1mg	8%
Potassium 365mg	8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.