Homemade Rum Raisin Ice Cream – A Classic Creamy Treat 🍦🍇
Ingredients (Serves 6-8)
For the Rum Raisins:
½ cup (75g) raisins
¼ cup (60ml) dark rum
For the Ice Cream Base:
2 cups (480ml) heavy cream
1 cup (240ml) whole milk
¾ cup (150g) granulated sugar
4 large egg yolks
1 teaspoon vanilla extract
Instructions
Step 1: Soak the Raisins
In a small bowl, combine raisins and dark rum.
Cover and let soak for at least 2 hours (or overnight for more flavor).
Step 2: Make the Custard Base
In a saucepan over medium heat, warm the heavy cream, milk, and half the sugar until steaming (but not boiling).
In a separate bowl, whisk together egg yolks and the remaining sugar until pale.
Slowly pour the warm cream mixture into the egg yolks, whisking constantly.
Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens (about 170°F or 77°C).
Remove from heat and stir in vanilla extract.
Strain the custard through a fine mesh sieve to remove any lumps.
Cover and chill in the refrigerator for at least 4 hours (or overnight).
Step 3: Churn & Freeze
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions.
In the last 5 minutes of churning, drain the raisins (reserving a little rum) and add them to the ice cream.
Transfer the ice cream to an airtight container, drizzle with the reserved rum, and freeze for at least 4 hours before serving.
Tips for Success
✔ Use dark rum for a deep, rich flavor.
✔ Chill the custard base well before churning for a creamier texture.
✔ Soak the raisins overnight for the best rum-infused taste.