Spiced Rum Raisin Ice Cream
Indulge in the luxurious flavors of Spiced Rum Raisin Ice Cream, a creamy frozen treat infused with a boozy twist and warm, aromatic spices. Plump rum-soaked raisins are the star of this decadent dessert, paired with a velvety custard base made from rich egg yolks, whole milk, and heavy cream. Hints of cinnamon, nutmeg, and a swirl of reserved dark rum elevate its flavor, creating an irresistible blend of sweetness and spice. Perfect for entertaining or treating yourself, this homemade ice cream is a gourmet delight that's easier to make than you'd think. Whether served in a bowl, cone, or alongside your favorite desserts, this spiced rum raisin ice cream promises a bold, indulgent experience you’ll savor in every bite!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 120 ml Dark rum
- 120 g Raisins
- 240 ml Whole milk
- 480 ml Heavy cream
- 150 g Granulated sugar
- 5 Egg yolks
- 1 tsp Vanilla extract
- 1 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 0.25 tsp Salt
Instructions
In a small bowl, combine the dark rum and raisins. Cover and let them soak for at least 2 hours, preferably overnight. This will allow the raisins to plump up and absorb the rum.
In a medium saucepan, combine the whole milk, heavy cream, and half of the granulated sugar (75g). Heat over medium heat, stirring occasionally, until the mixture begins to steam but does not boil.
In a separate medium bowl, whisk together the egg yolks, remaining granulated sugar (75g), ground cinnamon, ground nutmeg, and salt until the mixture is thick and pale in color.
Slowly temper the egg mixture by adding a ladleful of the hot milk and cream mixture while whisking continuously. Repeat with another ladleful to gradually warm the egg mixture.
Pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Cook over low heat, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens enough to coat the back of the spoon (reach about 175°F or 80°C). Do not let it boil.
Remove the saucepan from heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps.
Let the custard cool to room temperature by placing the bowl over an ice bath, stirring occasionally. Once cooled, cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
Once the custard is chilled, churn it in an ice cream maker according to the manufacturer's instructions. About 5 minutes before the churning is complete, drain the soaked raisins (reserving the remaining rum) and add them to the ice cream.
Once churned, transfer the ice cream to an airtight container. Drizzle 2-3 tablespoons of the reserved rum over the ice cream and gently swirl it in for extra flavor.
Freeze the ice cream for at least 2-4 hours to firm up before serving. Enjoy your homemade spiced rum raisin ice cream!
Nutrition Facts
Calories |
548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 137 mg | 6% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 40.2 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 82 mg | 6% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 222 mg | 5% | |
*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.
