Low Sodium Rum and Raisin Ice Cream
Indulge in the rich, creamy decadence of Low Sodium Rum and Raisin Ice Cream, a classic frozen treat reimagined for health-conscious dessert lovers. This recipe combines the bold flavors of dark rum-soaked raisins with a silky custard base made of heavy cream, whole milk, egg yolks, and a splash of pure vanilla extract. Perfect for entertaining or treating yourself, its reduced sodium content makes it a guilt-free indulgence without sacrificing taste. The rum-infused raisins, soaked overnight for maximum flavor, add bursts of sweetness and depth to the smooth ice cream. Crafted with simple yet luxurious ingredients, this homemade ice cream guarantees a refreshing and flavorful experience that’s ideal for any occasion. Serve it on its own or alongside your favorite desserts for a truly delightful finish!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.5 cup Raisins
- 0.25 cup Dark rum
- 4 large Egg yolks
Instructions
Start by soaking the raisins. Place the raisins in a bowl and cover with the dark rum. Let them soak for at least 30 minutes or preferably overnight for more intense flavor.
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Gently heat over medium heat until the sugar completely dissolves and the mixture is warm, but not boiling.
In a separate bowl, whisk the egg yolks until they become lighter in color and creamy.
Slowly add a ladleful of the warm cream mixture into the yolks, whisking constantly to temper the eggs.
Gradually add this tempered yolk mixture back into the saucepan with the remaining cream, whisking constantly.
Continue to cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Do not allow it to boil.
Remove from heat and stir in the vanilla extract.
Strain the custard through a fine-mesh sieve into a clean bowl to ensure a smooth base.
Cover the bowl with plastic wrap, placing the wrap directly on the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight.
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions.
About five minutes before the ice cream is done churning, drain the soaked raisins and add them to the ice cream (discard or reserve the leftover rum for another use).
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours or until firm before serving.
Nutrition Facts
Calories |
2928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.1 g | 239% | |
| Saturated Fat | 107.0 g | 535% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 304 mg | 13% | |
| Total Carbohydrate | 227.7 g | 83% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 214.8 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 442 mg | 34% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1044 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
