Rum Raisin Ice Cream recipe that's sure to be a hit!
Ingredients:
For the Rum Soaked Raisins:
1/2 cup raisins
1/4 cup dark rum (or enough to cover the raisins)
1 tbsp brown sugar (optional)
For the Ice Cream Base:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 tsp vanilla extract
5 large egg yolks
1/4 tsp salt
Instructions:
Soak the Raisins:
Prepare the raisins: In a small bowl, combine the raisins and rum. Add brown sugar if you want a sweeter note to the raisins.
Let them soak: Cover the bowl and let the raisins soak at room temperature for at least 2 hours (or overnight for more intense flavor). The raisins will absorb the rum and become plump.
Make the Ice Cream Base:
Heat the cream and milk: In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves and the mixture is warm (but not boiling).
Whisk the egg yolks: In a separate bowl, whisk together the egg yolks and salt until smooth.
Temper the egg yolks: Gradually pour a small amount of the warm cream mixture into the egg yolks while whisking constantly to prevent curdling (this is called tempering). Slowly add the rest of the cream mixture into the egg yolks, whisking as you go.
Cook the custard: Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon or spatula. Cook until the custard thickens slightly and coats the back of the spoon (about 170°F or 77°C). Be careful not to let it boil, or the eggs may scramble.
Strain the custard: Once thickened, remove the custard from the heat and strain it through a fine-mesh sieve into a clean bowl to remove any curdled bits.
Chill the custard: Let the custard cool to room temperature, then cover it and refrigerate for at least 4 hours, or overnight, until thoroughly chilled.
Combine the Ice Cream and Raisins:
Churn the ice cream: Once the custard is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
Add the rum raisins: During the last few minutes of churning, add the rum-soaked raisins to the ice cream machine and let them mix in.
Freeze: Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm.
Serve:
Scoop and enjoy your rich, creamy homemade Rum Raisin Ice Cream!
This ice cream has a smooth, indulgent texture with the perfect balance of sweet rum-soaked raisins and a rich, custardy base. Enjoy!