Rum Raisin ice cream has been on my must-try list for years and I simply never got around to it. The description in the book had me sold on it immediately.
Similar to the Blueberry Chocolate Chunk Ice Cream from Rusconi’s, my forever beloved Cafe con Leche Ice Cream, and the French Custard Style Cinnamon Ice Cream as well, you need to temper and use egg yolks in this recipe.
Don’t be intimidated, I promise it’s simple enough for all of us to do. While there are 60+ egg-free Philadelphia-style ice cream recipes on this website, sometimes, you just need to allow yourself a few extra minutes in the kitchen for an extra special result.
There isn’t a shortcut to this recipe. Yes, you can take the rum-soaked raisins and just stir them into a batch of the Best and Easiest Homemade Ice Cream. Will it be tasty? Yes. Will it be anything at all like this classic recipe for Rum Raisin Ice Cream? No.
Take the time to make this creamy, ultra rich, custard-based ice cream exactly the way Marlene Haley of The Merry Dairy intended it, my friends. You’re going to love it.
Rum and Raisin Ice Cream
Rum-Soaked Raisins are as simple to make as they sound. Combine raisins with rum and allow them to soak until the raisins are plump and have absorbed a good bit of the rum.
Just a note about alcohol and ice cream, when used it moderation, alcohol can contribute a lovely creaminess to ice cream without contributing much alcohol flavor at all. It can also be used to provide a hint of flavor, without being overpowering.
Take care not to adjust the alcohol amounts too much when playing with ice cream recipes though. If you add more than a few tablespoons of alcohol to most ice creams, the result might be too soft to it can inhibit freezing altogether.
And lastly, be sure to add alcohol to ice cream mixtures after the base is removed from the heat. If it’s added during the cooking process, the small amount of alcohol will simply cook off.
With over 70 ice cream recipes here to choose from, there’s sure to be an ice cream for everyone! If you’re new to making ice cream, the best and easiest vanilla ice cream is a great place to start.
These are my favorite inexpensive containers for storing ice cream. They’re perfect for gifting (who doesn’t love homemade ice cream?) storage, re-using, etc. I write the flavors on the lids with a sharpie and it washes off with dish soap.
I have more ice cream scoops than I can keep track of at this point and I definitely play favorites. This ice cream scoop does the best job ever of cutting through firm ice cream and still delivers a pretty scoop. It gets bonus points for being one of the least expensive scoops I own as well.
Don’t miss our Ice Cream Maker Review for all the information you need to find the BEST Ice Cream Maker for your needs! Spoiler alert – our top-rated machine under $50 just might surprise you. It sure surprised me!
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Rum Raisin Ice Cream
Prepare an ice bath by filling a large mixing bowl with ice and settling a smaller metal bowl into the ice. Add just enough cold water to the larger bowl to float the ice cubes around the smaller bowl.
In a medium-sized saucepan, combine cream, milk, sugar, and salt. Stir over medium-high heat for about 5 minutes, until steam begins to rise from the surface. Remove from the heat.
While the cream mixture is warming, whisk the egg yolks in a medium-sized bowl. Slowly pour 1 cup of the heated cream mixture into the yolks, while whisking vigorously. Continue adding heated cream and whisking until about half the cream mixture has been added to the yolks. Transfer the egg mixture to the saucepan.
Cook the mixture over medium heat, stirring continuously with a heatproof spatula, until the mixture is thick enough to coat the spatula, about 5-6 minutes. Immediately remove from the heat and pour through a fine-mesh sieve into the inner metal bowl of the prepared ice bath.
Stir in rum and nutmeg. Cool the custard in the ice bath until room temperature, stirring occasionally. Cover and chill the mixture in the refrigerator at least 4 hours, or overnight.
When ready to churn, pour into the ice cream maker. Churn according to the manufacturer’s instructions. Transfer the finished ice cream to an airtight container and stir in the rum-soaked raisins and any additional rum from the raisins.
Serve immediately or freeze for 2-3 hours for a firmer, scoopable ice cream.
The job of an ice bath is to cool the ice cream base FAST, more quickly than the refrigerator can do this. Cooling the base quickly halts the cooking process and lessens the chance of pathogens forming. Yes, this is an extra step, but it’s an important one when making custard-based ice cream recipes.