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Homemade Rum Raisin Ice Cream Recipe
Stop eating the same old flavors of ice cream and try this Homemade Rum Raisin Ice Cream recipe that will satisfy any sweet tooth.
Prep Time
2
hours
hours
Total Time
8
hours
hours
30
minutes
minutes
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Course
Ice Cream
Cuisine
American
Servings
1
quart
Calories
199
kcal
Cook Mode
Screen not going dark
Ingredients
US Custom
-
Metric
1
cup
raisins
Dark rum
enough to cover the raisins
2
egg
3/4
cup
sugar
2
cups
heavy cream
1
cup
whole milk
Instructions
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
Serving:
1
yield
|
Calories:
199
kcal
|
Carbohydrates:
21
g
|
Protein:
2
g
|
Fat:
12
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
4
g
|
Cholesterol:
58
mg
|
Sodium:
25
mg
|
Sugar:
18
g
Nutrition information isn’t always accurate.
Equipment
Ice Cream Maker
Classic Ice Cream Scoop
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Author:
Susan Queck