This homemade Rum Raisin Ice Cream recipe is a unique treat that combines the best of two worlds: sweet, sticky rum and creamy ice cream. It’s the perfect dessert for any occasion, whether you’re looking for something special to celebrate or just want a tasty snack that will satisfy your cravings.
What is rum raisin?
Rum raisin is a flavor of ice cream that is made with rum-soaked raisins. You can use these in several types of cakes, or dessert. This type of ice cream has a strong rum flavor and the raisins add a chewy texture along with some sweetness.
Ingredients for Making Rum & Raisin Ice Cream
- Raisins – The raisins are going to be placed in a bowl and covered with rum.
- Rum – Just enough to cover the raisins.
- Egg – The eggs are going to help make the ice cream!
- Sugar – The sugar will help sweeten this homemade ice cream to perfection.
- Heavy cream – If you’ve ever made homemade ice cream, then you know heavy cream is a must!
- Whole milk – The whole milk and heavy cream will be what makes the ice cream nice and creamy.
Step by step to delicious Ice Cream
- Get the raisins ready. Place the raisins in a bowl. Cover with rum and set aside. The longer, the better – a 2-hour minimum. Look for plumped raisins.
- Prepare the eggs. Whisk 2 eggs until light and fluffy – approximately 2 mins with a hand mixer.
- Whisk the sugar. Whisk in 3/4 cup sugar a 1/4 at a time until completely blended (I suggest extra fine sugar, but granulated works just as well).
- Start making the ice cream. Whisk in 2 cups heavy cream and 1 cup whole milk. Transfer into an ice cream maker, follow the manufacturer’s instructions and churn the ice cream.
- Time to freeze the ice cream. When the ice cream is done, it should be doubled in volume. Transfer to a freezer-safe container and fold in the raisins. Freeze for at least 8 hours.
How to Store Rum and Raisin Ice Cream
Store the ice cream in an airtight container in the freezer for up to 6 months. When you’re ready to enjoy it, let it sit at room temperature for about 15 minutes to soften before scooping.
How long does rum and raisin ice cream last?
Rum and raisin ice cream can last up to 6 months in the freezer if stored properly. Pack it sealed properly.
Make it without an ice cream maker
You can still make rum raisin ice cream without an ice cream maker, but it will require a little more effort. No-churn ice cream made with whipped cream and sweetened condensed milk can be used and then fold in the rum-soaked raisins.
How can I make rum raisin ice cream even more flavorful?
If you want an extra boost of rum flavor, add a tablespoon or two of dark rum to the mixture before churning. You can also use light rum, but it won’t be as strong. If you don’t want to use rum, you can soak the raisins in orange juice, apple juice, or any other type of fruit juice.
Other flavor ideas
There are endless possibilities when it comes to flavoring rum and raisin ice cream. Some other ideas include adding:
- chocolate chips
- chopped nuts
- dried fruit
- swirl in some chocolate sauce or fruit jam
Get creative and experiment until you find a flavor combination that you love! If you’re craving something like this Rum Raisin Ice Cream, then there is no reason not to give it a try!
I’ve got a lot more great ice cream recipes for ya!
- Peaches and Cream Ice Cream – with an ice cream maker
- White Chocolate and Roasted Blueberry Ice cream
- Amaretto Ice Cream Recipe
- Blackberry Lavender Ice Cream
- Cherry Garcia Ice Cream
- Apple Crumble Ice Cream
Homemade Rum Raisin Ice Cream Recipe
- 1 cup raisins
- Dark rum enough to cover the raisins
- 2 egg
- 3/4 cup sugar
- 2 cups heavy cream
- 1 cup whole milk
- Place the raisins in a bowl. Cover with rum and set aside. The longer the better – 2-hour minimum. Look for plumped raisins.
- Whisk 2 eggs until light and fluffy – approximately 2 mins with a hand mixer.
- Whisk in 3/4 cup sugar a 1/4 at a time until completely blended (I suggest extra fine sugar, but granulated works just as well).
- Whisk in 2 cups heavy cream and 1 cup whole milk.
- Transfer into an ice cream maker and follow the manufacturer's instructions and churn the ice cream.
- When the ice cream is done it should be doubled in volume. Transfer to a freezer-safe container and fold in the raisins. Freeze for at least 8 hours.
Nutrition information isn’t always accurate.Share Pin Tweet (X) Email
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