Rum Raisin Ice Cream
A rich, custardy ice cream studded with rum-soaked raisins and flavored with a hint of Caribbean rum. Perfectly smooth, indulgent, and easy to make at home, this classic dessert balances creamy sweetness with boozy warmth.
Equipment
- Small jar, 1 (for soaking raisins)
- Medium saucepan (1)
- Mixing bowls (2)
- Whisk (1)
- Fine mesh sieve (1)
- Ice cream maker, 1
- Spatula, heatproof, 1
- Ice bath setup (large bowl + small metal bowl + ice)
Ingredients
Rum-Soaked Raisins:
- ½ cup raisins
- ¼ cup Caribbean rum e.g., Mount Gay
Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup sugar
- ¼ teaspoon kosher salt
- 5 large egg yolks
- 2 tablespoons Caribbean rum
- ¼ teaspoon ground nutmeg
- 1 batch rum-soaked raisins prepared above
Instructions
- Prepare the Rum-Soaked Raisins: Place ½ cup of raisins into a small, clean jar. Pour ¼ cup of Caribbean rum over the raisins, ensuring they are fully submerged. Seal the jar tightly and gently shake to combine the liquid and raisins. Set the jar aside for at least 4 hours, or preferably overnight, allowing the raisins to soak up the rum and become plump and flavorful. These soaked raisins provide the ice cream’s signature texture and depth of flavor.
- Set Up an Ice Bath for Cooling: Before cooking the custard, prepare an ice bath to cool the mixture quickly. Fill a large mixing bowl halfway with ice cubes and add just enough cold water to float the ice around a smaller metal bowl that fits inside. This setup will be used later to halt the cooking process immediately, preventing overcooking and ensuring a silky, smooth ice cream texture.
- Warm the Cream and Milk Mixture: In a medium-sized saucepan, combine 2 cups of heavy cream and 1 cup of whole milk. Add ½ cup sugar and ¼ teaspoon kosher salt. Place the saucepan over medium-high heat and stir occasionally with a heatproof spatula. Heat the mixture until steam begins to rise from the surface, about 5 minutes, taking care not to boil. The warm cream mixture is now ready to temper the egg yolks.
- Whisk the Egg Yolks: While the cream mixture warms, separate 5 large egg yolks into a medium-sized mixing bowl. Whisk vigorously until smooth and slightly thickened. This step ensures the custard will be creamy and free of lumps. Egg yolks provide richness, protein, and a smooth texture essential for a velvety ice cream base.
- Temper the Egg Yolks: Slowly pour about 1 cup of the hot cream mixture into the egg yolks while whisking constantly. This gentle process gradually raises the temperature of the yolks without cooking them, preventing curdling. Continue adding the remaining cream mixture in increments, whisking continuously until roughly half of the cream mixture is incorporated. Proper tempering ensures a smooth, lump-free custard.
- Cook the Custard Base: Return the egg and cream mixture to the saucepan. Cook over medium heat, stirring constantly with a heatproof spatula. Stir carefully to prevent scorching. Continue cooking until the custard thickens enough to coat the back of the spatula, about 5–6 minutes. The custard should be smooth, silky, and fully incorporated without any lumps.
- Strain and Cool the Custard: Immediately pour the cooked custard through a fine-mesh sieve into the smaller bowl of the prepared ice bath. This removes any cooked egg bits and ensures a perfectly smooth texture. Stir occasionally while cooling to room temperature. Rapid cooling prevents overcooking and bacterial growth, setting the custard for a creamy, safe-to-eat ice cream.
- Flavor the Custard: Once slightly cooled, stir in 2 tablespoons of Caribbean rum and ¼ teaspoon of ground nutmeg. These ingredients provide warmth, aroma, and depth to the custard. Taste and adjust the rum or nutmeg slightly if desired. This step creates the signature flavor profile of classic Rum Raisin Ice Cream.
- Chill the Custard Completely: Cover the custard with plastic wrap or a tight-fitting lid and refrigerate for at least 4 hours, or overnight for best results. Chilling allows the flavors to meld and ensures the custard is cold enough for churning, which produces a smoother, creamier ice cream.
- Churn the Ice Cream: Pour the fully chilled custard into an ice cream maker. Churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. The mixture should thicken and increase in volume as air is incorporated, resulting in a light, creamy texture.
- Add Rum-Soaked Raisins: Gently fold the rum-soaked raisins and any remaining soaking liquid into the churned ice cream. Distribute them evenly for consistent flavor and texture. The raisins add bursts of boozy sweetness and a chewy contrast to the smooth custard.
- Freeze Until Firm: Transfer the ice cream to an airtight container, smooth the top, and freeze for 2–3 hours to achieve a scoopable consistency. For immediate serving, soft-serve texture works perfectly. Avoid repeated thawing and refreezing to maintain the creamy texture.
- Serve and Enjoy: Scoop the ice cream into bowls or cones. Optionally, sprinkle with a pinch of nutmeg or drizzle with extra rum for a special finishing touch. This rich, creamy dessert is perfect for family gatherings, holidays, or any occasion that calls for indulgent, homemade ice cream.
Notes
- Using an ice bath to cool the custard quickly is crucial to prevent overcooking and ensure a smooth, creamy texture.
- Always whisk the egg yolks thoroughly before tempering to avoid lumps or scrambled eggs.
- Choose high-quality Caribbean rum for the soaking liquid; it dramatically enhances the depth of flavor in the raisins.
- If you prefer a softer ice cream immediately after churning, serve straight from the ice cream maker. For firmer scoops, allow 2–3 hours in the freezer.
- Stirring in the rum-soaked raisins gently preserves their texture, preventing them from breaking apart.
