Cozy Rum Raisin Ice Cream Recipe: Homemade Bliss in a Bowl

Crafting a delightful rum raisin ice cream transports you to a world of creamy indulgence.

Sweet raisins marinate in rich amber liquid, promising depth and complexity.

Classics sometimes need a playful twist to spark joy.

Childhood memories blend with sophisticated adult flavors in this dessert.

Unexpected combinations create magic in kitchen experiments.

Smooth, velvety textures will dance across your palate with each spoonful.

Prepare to be surprised by how magnificently simple ingredients can unite.

What Makes Rum Raisin Ice Cream a Grown-Up Favorite

• Boost Flavor Complexity: Soaking raisins in rum creates a deep, rich taste that transforms ordinary ice cream into a gourmet dessert experience.
• Master Advanced Cooking Technique: Learn professional culinary skills like tempering eggs and creating a custard base, which elevates your kitchen confidence and expertise.
• Perfect for Special Celebrations: This sophisticated dessert brings an elegant touch to dinner parties, holiday gatherings, or adult-only dessert events, impressing guests with its complex flavor profile.
• Customize with Ease: The recipe allows personal modifications like adjusting rum intensity or experimenting with different types of alcohol, making it adaptable to individual preferences.

What Goes Into Rum Raisin Ice Cream

• Heavy Cream: A rich and luxurious ingredient that provides the creamy texture of the ice cream.
• Whole Milk: Adds smoothness and helps create a balanced dairy foundation.
• Sugar: Sweetens the ice cream and helps prevent ice crystal formation.

• Rum: Adds a warm, complex flavor and helps soak the raisins for deeper taste.
• Raisins: Provides sweet, chewy bursts of fruity flavor throughout the ice cream.
• Vanilla Extract: Adds depth and rounds out the overall flavor profile of the dessert.

• Egg Yolks: Acts as an emulsifier to create a smooth, rich, and creamy ice cream texture.

How to Churn Up Rum Raisin Ice Cream Perfection

Step 1: Infuse Raisins with Boozy Goodness

Combine raisins and rum in a small container. Let them soak and get acquainted for at least 30 minutes, or leave them overnight for a more intense flavor explosion.

Step 2: Create a Creamy Base

• Heavy cream
• Whole milk
• Granulated sugar

Heat the mixture over medium heat until it starts to simmer, then gently remove from the stove.

Step 3: Temper the Egg Yolks

In a separate bowl, whisk egg yolks until smooth.

Slowly stream the hot cream mixture into the yolks, whisking constantly to prevent scrambling and create a silky custard.

Step 4: Cook the Custard

Return the mixture to the saucepan.

Cook over low heat, stirring continuously until the custard thickens and can coat the back of a spoon. This is your flavor foundation.

Step 5: Cool and Chill

Remove from heat and stir in vanilla extract. Allow the mixture to cool completely, then refrigerate for 4 hours or overnight to develop deep, rich flavors.

Step 6: Prepare Raisin Mixture

Strain the raisins from the rum, keeping the rum for later. Gently fold the plump, boozy raisins into the chilled ice cream base.

Step 7: Churn the Ice Cream

Freeze the mixture in an ice cream maker, following the manufacturer’s guidelines for the perfect texture.

Step 8: Add the Final Splash

During the last few minutes of churning, drizzle in the reserved rum for an extra kick of flavor.

Step 9: Freeze and Serve

Transfer the ice cream to a freezer-safe container. Allow it to set for at least 4 hours before scooping and enjoying your homemade rum raisin delight.

Scoop-Worthy Tips for Rum Raisin Ice Cream

• Soak raisins in rum for at least 30 minutes to develop a rich, boozy flavor that infuses the entire dessert.
• Temper egg yolks carefully by slowly adding hot cream mixture to prevent scrambling and ensure a smooth, creamy texture.
• Strain the raisins before adding to the ice cream base to distribute them evenly and avoid clumping.
• Drizzle reserved rum during the last few minutes of churning for an extra punch of flavor and sophisticated adult twist.
• Freeze the ice cream for a minimum of 4 hours to allow flavors to meld and achieve the perfect scoopable consistency.

Boozy and Bold Spins on Rum Raisin Ice Cream

• Bourbon Vanilla Raisin: Replace rum with bourbon for a rich, caramel-like flavor profile. Use vanilla beans instead of extract for deeper complexity.
• Spiced Maple Raisin: Swap sugar with maple syrup and add ground cinnamon, nutmeg, and cardamom. Soak raisins in maple whiskey for extra warmth.
• Dark Chocolate Rum Raisin: Mix in melted dark chocolate during the final churning stage. Sprinkle cocoa nibs for added texture and intense chocolate notes.
• Coconut Rum Raisin: Substitute half the cream with coconut milk. Use coconut rum for soaking raisins and add toasted coconut flakes before freezing.

Tasty Pairings for Rum Raisin Ice Cream

• Savor Rum-Soaked Raisin Delight Pairings
• Complement Sweet Warmth: Pair this rich rum raisin ice cream with a smooth aged tawny port wine, which echoes the deep caramel and dried fruit notes perfectly.
• Crunch Alongside Texture: Serve with crisp almond biscotti or walnut shortbread cookies that provide a delightful contrast to the creamy, soft ice cream texture.
• Elevate Dessert Experience: Drizzle warm dark chocolate sauce over the ice cream and garnish with toasted pecans for an indulgent flavor explosion that amplifies the rum and raisin essence.
• Craft Sophisticated Contrast: Add a small glass of cold espresso on the side, letting the bitter coffee notes dance beautifully with the sweet, boozy ice cream profile.

Freezing and Storing Rum Raisin Ice Cream Right

• Refrigerator Storage: Transfer ice cream to an airtight container with a tight-fitting lid. Press plastic wrap directly on the surface to prevent ice crystals. Store in the coldest part of the freezer for up to 2 weeks.
• Rum Preservation: Keep the reserved rum in a sealed glass bottle at room temperature. Store in a dark, cool pantry for several months without refrigeration.
• Defrosting Technique: Remove ice cream from freezer and let sit at room temperature for 5-10 minutes. This softens the texture and makes scooping easier without melting completely.
• Preventing Freezer Burn: Wrap the container in an additional layer of plastic wrap or place inside a freezer bag. This extra protection maintains the ice cream's original creamy consistency and prevents unwanted odors from seeping in.

Rum Raisin Ice Cream FAQs You’ll Want to Read

• Can I use a different type of alcohol instead of rum?

Yes, you can substitute rum with bourbon, brandy, or even a sweet wine like Marsala for a similar flavor profile.

• How do I know when the custard base is thick enough?

The custard is ready when it coats the back of a spoon and you can draw a line with your finger that holds its shape without running.

• What if I don't have an ice cream maker?

You can make this without an ice cream maker by freezing the mixture in a shallow pan, stirring and scraping every 30 minutes to break up ice crystals, though the texture will be less smooth.

• Are the raisins necessary for the recipe?

While raisins are traditional, you can omit them or replace with other dried fruits like dried cherries or cranberries soaked in the same amount of alcohol.

Rum Raisin Ice Cream Recipe

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4.6 from 31 reviews

• Total Time: 55 minutes
• Yield: 6 1x

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Description

Creamy rum raisin ice cream whisks dessert lovers into Italian culinary bliss with plump raisins soaked in rich rum. Sweet vanilla custard and luxurious cream create a sophisticated summer treat packed with indulgent flavor you’ll savor spoonful by delightful spoonful.

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Ingredients

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Main Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 5 large egg yolks

Sweeteners:

• 3/4 cup sugar
• 1 1/4 cups raisins

Flavor Enhancers:

• 1/4 cup dark rum
• 1 teaspoon vanilla extract

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Instructions

1. Submerge raisins in rum within a compact vessel, allowing them to marinate for a minimum of 30 minutes or preferably overnight to enhance flavor complexity.
2. Merge cream, milk, and sugar within a medium saucepan, gradually elevating temperature until gentle simmering occurs, then immediately remove from heat source.
3. Carefully whisk egg yolks in a separate container, progressively introducing the heated dairy mixture while continuously stirring to prevent curdling.
4. Reintroduce the combined liquid to the saucepan, gently heating over low temperature and stirring consistently until the mixture transforms into a slightly thickened consistency that elegantly coats a utensil.
5. Extract from heat, incorporate vanilla extract, and allow complete cooling. Refrigerate for 4 hours or overnight to develop rich flavor profile.
6. Drain raisins from rum, reserving the liquid, and gently fold the plump fruit into the chilled ice cream base.
7. Utilize an ice cream maker to transform the mixture, following manufacturer’s recommended churning duration and technique.
8. During the final churning moments, delicately stream the reserved rum into the developing ice cream.
9. Transfer the freshly churned mixture to a freezer-safe container, allowing it to solidify for a minimum of 4 hours before serving.

Notes

• Soak raisins longer for deeper rum-soaked flavor, ensuring they’re plump and infused with boozy goodness.
• Temper eggs carefully by gradually adding hot cream while whisking to prevent scrambling and create a silky smooth base.
• Reserve rum from soaking can add extra punch when drizzled during final churning, intensifying the adult-friendly dessert.
• For alcohol-free version, replace rum with grape juice or water, and add extra vanilla extract for depth of flavor.

• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 384
• Sugar: 32g
• Sodium: 50mg
• Fat: 27g
• Saturated Fat: 16g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 165mg