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Rum Raisin Ice Cream

Rum Raisin Ice Cream. If you are a fan of rum raisin ice cream, this homemade version may well be the best you will ever try. A few simple ingredients truly create something exceptionally delicious.

Rum Raisin Ice Cream

Rum Raisin Ice Cream

Spouse’s favourite ice cream is Häagen-Dazs Rum Raisin. However, for some unknown reason it has not been available here for some years. 

Because she craved it so much, I set out to make my own rum raisin ice cream version.

This recipe is in my humble opinion, even better than the Häagen-Dazs version. Soaking the raisins in the rum for a day or two is essential.

Raisins for Hot Cross Buns shown in a white bowl.

Sultana Raisins are what I used in this recipe but you can use any kind you like.

Leaving the ice cream in the freezer a day before serving makes it even better. This is often the case inn such recipes where the flavours have been allowed to blend.

This is now my new recipe for getting myself out of trouble with the better half. 😉

For those reading from outside Newfoundland, we sometimes call this ‘Ragged Rock Rum Raisin Ice Cream’. Ragged Rock is a brand of amber rum sold in this province.

You can, of course, substitute your favourite brand but the name won’t roll off the tongue quite as well for fans of alliteration. 😉

Rum Raisin Ice Cream

Rum Raisin Ice Cream

You may also want to try another favourite Locally inspired ice cream. Newfoundland blueberries are just exceptional in this Blueberry Ripple Ice Cream.

For the folks who have been asking if you can make this without an ice cream maker, I’m afraid not. To get the proper fine crystal structure and creamy texture you will need one.

I have found the ice cream maker that I use to be well worth the small investment.

Cuisinart Ice cream maker

The Cuisinart Ice Cream Maker that I use.

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Rum Raisin Ice Cream

Rum Raisin Ice Cream

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Rum Raisin Ice Cream
Yield: 12 servings

Rum Raisin Ice Cream

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Rum Raisin Ice Cream - if you are a fan of rum raisin ice cream, this homemade version may well be the best you will ever try. A few simple ingredients truly create something exceptionally delicious.

Ingredients

  • 1 cup raisins
  • 4 ounces dark or amber rum, I like dark for this recipe because it has deeper flavour and also adds some colour.
  • 1 cup sugar
  • 6 egg yolks
  • 2 cups whipping cream, 35% milk fat or higher
  • 2 cups whole milk
  • 1 tbsp pure vanilla extract

Instructions

  1. Soak raisins in the rum overnight in an airtight container. I like to use a mason jar so that I can shake it every now and then to ensure the raisins are evenly soaked.
  2. Combine the milk and cream and heat in the microwave (or on top of the stove over medium heato scalding but not boiling.
  3. In a medium sized saucepan whisk together the egg yolks and sugar very well for about 3 minutes until the mixture is pale and fluffy.
  4. Whisking constantly, add about a cup of the scaled milk to the egg yolk mixture. This tempers the egg yolks so that they do not cook and scramble. Whisk in about another cup and make sure it is well blended with the egg yolk mixture. Finally add the remaining scaled milk and cream and make sure it is well blended in.
  5. Place the saucepan over medium heat and stir constantly but slowly for about 5 minutes until the mixture slightly thickens. At this point you should be able to dip the wooden spoon in the custard and draw a distinct line with your finger on the back of the wooden spoon. Do not boil or mixture may curdle.
  6. Remove from heat and stir in the vanilla extract. Chill the custard very well for several hours or overnight. I chill it overnight while the raisins soak in the rum.
  7. When completely chilled, stir the custard well and pour into your ice cream maker. Process for 20- 30 minutes until the ice cream becomes as thick as possible.
  8. Transfer the ice cream quickly to a chilled metal or glass bowl and very quickly fold in the soaked raisins and any rum that has not been absorbed by them.
  9. Place in an airtight container and freeze in the coldest part of your refrigerator freezer or deep freezer. for several hours or preferably overnight before serving.
  10. I like to fold the ice cream at least a couple of times every couple of hours to make sure all of the raisins do not settle to the bottom of the container and to make sure they get evenly distributed throughout the ice cream.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

12

Serving Size

cup

Amount Per Serving Calories 316Saturated Fat 11gCholesterol 156mgSodium 41mgCarbohydrates 30gFiber 1gSugar 19gProtein 4g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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JODI

Saturday 23rd of January 2021

We made this ice cream for Christmas Day lunch. Glad we prepared a couple of days before to get it nice and hard - it was quite soft after 24 hours, but shop bought consistency after 48. It went down a treat and our guests raved about it. Also lucky for us we have the exact same ice cream maker so the quantity was perfect. Thanks for sharing. PS we have your recipe open to make another batch today!

BO

Monday 7th of December 2020

This is so good. I dumped the custard out of the ice cream maker mixed in the rum & raisins, then put it back in the ice cream maker for another spin. It thickened up some, but not like originally.

Bette Oswell

Monday 7th of December 2020

Can the rum and raisins go in the ice cream maker along with the custard, or will it not freeze enough due to the alcohol?

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