Sugar-Free Rum and Raisin Ice Cream
Indulge guilt-free with this luscious Sugar-Free Rum and Raisin Ice Cream, a healthier twist on the classic treat. This recipe combines a velvety custard base made with heavy cream, whole milk, and erythritol, ensuring a rich yet sugar-free dessert that's perfect for those watching their sugar intake. Plump raisins soaked in sugar-free rum infuse the ice cream with bold, boozy notes, while vanilla extract adds a fragrant sweetness. Crafted with simple ingredients and churned to creamy perfection, this homemade ice cream delivers all the indulgence without the sugar. Whether you're hosting a dinner party or simply craving a refined treat, this rum and raisin ice cream is a decadent dessert that satisfies without compromise.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.5 cup Erythritol
- 1 teaspoon Vanilla extract
- 2 tablespoons Sugar-free rum
- 0.5 cup Raisins
- 4 large Egg yolks
- 0.25 teaspoon Salt
Instructions
In a small bowl, combine the raisins and 1 tablespoon of the sugar-free rum. Let them soak for about 30 minutes to absorb the rum flavor.
In a medium saucepan over medium heat, combine the heavy cream, whole milk, and erythritol. Stir occasionally until the mixture is hot but not boiling.
In a separate bowl, whisk together the egg yolks and salt until smooth. Gradually add a small amount of the hot cream mixture to the egg yolks, whisking constantly to temper the eggs.
Slowly pour the tempered egg yolks back into the saucepan with the remaining cream mixture, stirring constantly.
Cook the custard over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes. Do not let it boil.
Remove the saucepan from heat and stir in the vanilla extract, the remaining tablespoon of sugar-free rum, and the soaked raisins along with any remaining rum in the bowl.
Strain the custard through a fine-mesh sieve into a bowl to remove any cooked egg bits. Let it cool to room temperature, then cover and refrigerate for at least 4 hours or until completely chilled.
Churn the chilled custard in an ice cream maker according to the manufacturer's instructions.
Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving to allow it to firm up.
Nutrition Facts
Calories |
2283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.1 g | 239% | |
| Saturated Fat | 107.0 g | 535% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 894 mg | 39% | |
| Total Carbohydrate | 198.9 g | 72% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 64.8 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.
