Rum and Raisin Ice Cream
Indulge in the timeless decadence of homemade Rum and Raisin Ice Cream, a perfect marriage of rich, creamy custard and the warm, caramel-like notes of rum-soaked raisins. This gourmet recipe elevates classic ice cream with a luxurious blend of heavy cream, whole milk, and egg yolks, creating a silky-smooth texture that's irresistible. The raisins are steeped in dark rum for hours, infusing each bite with bold, boozy flavor. Crafted with a touch of vanilla and a pinch of salt for balance, this artisanal dessert is churned to perfection in an ice cream maker and finished with plump, rum-infused raisins for a burst of indulgent sweetness. Serve it as a show-stopping treat for dinner parties or a sophisticated twist on classic comfort food. Keywords: rum-soaked raisins, homemade ice cream, creamy custard, indulgent dessert, boozy treat.
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Recipe Information
Ingredients
- 150 grams raisins
- 120 ml dark rum
- 500 ml heavy cream
- 250 ml whole milk
- 150 grams granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
Place the raisins in a small bowl and cover with the dark rum. Stir to ensure all raisins are coated, cover with plastic wrap, and let them soak at room temperature for at least 4 hours, or overnight for best flavor.
In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar. Heat over medium heat until the mixture is just about to simmer, stirring occasionally to dissolve the sugar.
While the cream mixture is heating, whisk together the egg yolks, remaining sugar, and salt in a separate bowl until the mixture is pale and slightly thickened.
Once the cream mixture is hot, slowly pour about half of it into the egg yolk mixture, whisking constantly to temper the eggs.
Return the egg and cream mixture back to the saucepan, stirring continuously. Cook over low heat until the mixture thickens and coats the back of a spoon, about 170-175°F (77-79°C). Do not let it boil.
Remove the saucepan from heat and stir in the vanilla extract.
Strain the custard base through a fine-mesh sieve into a clean bowl to remove any cooked egg bits, then let it cool to room temperature.
Chill the custard in the refrigerator for at least 2 hours, or until thoroughly cooled.
Once the custard is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
During the last few minutes of churning, drain the raisins and discard the excess rum. Add the rum-soaked raisins to the ice cream maker and churn until they're well dispersed.
Transfer the ice cream to an airtight container and freeze until firm, at least 4 hours.
Scoop into bowls and serve this luscious rum and raisin ice cream as a sweet and boozy treat!
Nutrition Facts
Calories |
3354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.3 g | 248% | |
| Saturated Fat | 111.3 g | 556% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1267 mg | 422% | |
| Sodium | 924 mg | 40% | |
| Total Carbohydrate | 283.9 g | 103% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 261.1 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 499 mg | 38% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1588 mg | 34% | |
*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.
