Rum Raisin Rhapsody – A Spirited Scoop of Pure Indulgence!
📋 Ingredients
● For the Rum-Soaked Raisins:
1/2 cup raisins
1/4 cup Caribbean rum
● For the Ice Cream:
2 cups heavy cream
1 cup whole milk
1/2 cup sugar
1/4 teaspoon kosher salt
5 large egg yolks
2 tablespoons Caribbean rum
1/4 teaspoon ground nutmeg
1 batch of Rum-Soaked Raisins (see above)
📝 Instructions
1: Combine the raisins and Caribbean rum in a small bowl; let soak for at least 1–2 hours or overnight for a deeper flavor.
2: In a medium saucepan, heat the heavy cream, whole milk, sugar, and kosher salt over medium heat until warm but not boiling, stirring occasionally.
3: In a separate bowl, whisk the egg yolks until smooth; gradually add 1/2 cup of the warm milk mixture to the yolks while whisking constantly to temper, then slowly pour this mixture back into the saucepan, stirring constantly.
4: Cook the custard over medium heat for 5–7 minutes, stirring until it thickens enough to coat the back of a spoon; remove from heat and strain through a fine-mesh sieve.
5: Stir in the 2 tablespoons Caribbean rum and ground nutmeg; cool the custard to room temperature, then cover and refrigerate for at least 4 hours or overnight.
6: Once chilled, churn the custard in your ice cream maker according to manufacturer’s instructions; during the last 5 minutes, add the rum-soaked raisins.
7: Transfer the soft-serve ice cream to an airtight container and freeze for at least 4 hours until firm, then serve in scoops or as a decadent dessert topping!
⏰ Prep Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 6+ hours | Servings: 6 | 350 kcal per serving