Rum raisin ice cream

Rum raisin ice cream is a classic ice cream flavour that will bring childhood memories flooding back. I’m sure growing up I ate versions which were artificially flavoured but I loved them nevertheless. This is a grown-up version that is laced with spiced rum so might not be good for children.

Adding too much rum to an ice cream mix can create ice crystals and negatively alter the texture, so it’s best to allow the rum to soak into the raisins over a few days. I went with three which might seem overly aggressive but trust me, the raisins soaking in advance makes the world of difference. The ice cream base will need time to chill overnight for the flavours to infuse, but all this extra time ensures you have a very delicious treat. 

I decided to make a cooked custard ice cream because I like the richness of all the eggs in this recipe. It carries the rum well. I generally prefer an uncooked ice cream base as I find it fresher. If you have been following me for a while you will know I adore making ice cream and all my ice cream recipes can be found here.

A few more of my favourite ice cream recipes:

Millionaires shortbread ice cream (video)

Grapefruit & Campari sorbet

The best ever ginger miso ice cream (vegan)

Coffee tequila ice cream with smashed malted chocolates

Blueberry ice cream with maple and cinnamon

Recipe – Makes about 750ml

Rum raisin ice cream

A delicious and classic rum raisin ice cream that really soaks up the rum flavour. 

Print Recipe

Ingredients

•  1 cup raisins and sultanas
• 1/3 cup dark spiced rum
• 6 egg yolks
• ¾ cup sugar
• 2 cups of full cream milk
• 2 cups of cream whipping or double
• 1 Tbsp vanilla extract
• 50 ml dark rum

Instructions

• Add 1/3 of a cup of rum to the raisins, and cover and allow to soak covered at room temperature for 3 – 4 days. Stir a couple of times a day and when you remember.
• To make the cooked ice cream base custard, whisk the egg yolks with the sugar until pale and fluffy. About 3-4 minutes
• Add the milk and egg/sugar mixture to a medium pot and heat over low stirring almost continuously until the custard thickens and coats the back of a spoon. About 15 minutes.
• Strain the mixture through a fine sieve and add the cream, vanilla, and rum. Place a piece of cling film over the surface to prevent a skin from forming and chill in the fridge for a few hours or overnight. This also allows the flavours to infuse.
• Process the ice cream through your ice cream machin and when it's ready add the soaked raisin until evenly distributed. Decant into a freezer-safe dish (a metal loaf tin or bowl works well) and freeze until it firms up.

Notes

Allowing the raisins a really long soak time makes all the difference with this recipe.

Servings: 6

Author: Sam Linsell

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