Rum Raisin Ice Cream
A delightful frozen treat featuring a rich, creamy texture and tantalizing notes of rum-soaked raisins, perfect for impressing guests or treating yourself.
Ingredients
For the Custard Base
- 2 cups heavy cream A rich base that gives the ice cream its creamy indulgence.
- 1 cup whole milk Adds richness in flavor, balancing out the creaminess.
- 1/2 cup sugar Sweetness that perfectly complements the other ingredients.
- 1/4 teaspoon kosher salt Enhances the overall flavor profile, balancing the sweetness.
- 5 large egg yolks Creates a smooth custard base.
- 1/4 teaspoon ground nutmeg Adds warmth and a fragrant spice note.
For the Rum Raisins
- 1/2 cup raisins Plump and juicy, these raisins will absorb the sweetness of the rum.
- 1/4 cup Caribbean rum Adds depth and a hint of exotic flair.
- 2 tablespoons Caribbean rum An additional splash for flavor enhancement.
Instructions
Preparation
- Start by making the rum-soaked raisins: In a small bowl, combine the raisins and rum. Cover and let the raisins soak for at least 2 hours, or overnight for a deeper flavor.
- In a medium saucepan, combine the heavy cream, whole milk, sugar, and kosher salt. Heat over medium heat, stirring occasionally, until the mixture is warm and the sugar is dissolved. Do not let it boil.
- In a separate bowl, whisk the egg yolks until they are smooth and pale.
- Slowly pour about 1 cup of the warm cream mixture into the egg yolks while whisking constantly to temper the eggs.
- Gradually add the egg mixture back into the saucepan with the remaining cream mixture. Stir constantly over medium-low heat until the custard thickens and coats the back of a spoon, about 5-7 minutes.
- Remove the custard from the heat and stir in the remaining rum and ground nutmeg.
- Let the custard cool to room temperature, then refrigerate it for at least 4 hours or until completely chilled.
Churning & Freezing
- Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
- During the last 5 minutes of churning, add the rum-soaked raisins to the ice cream.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm. Scoop and enjoy!
Notes
Letting the raisins soak overnight will intensify their flavor. Consider adding other spices like cinnamon or vanilla extract while cooking the custard. If you don’t have an ice cream maker, pour the mixture into a shallow container and stir every 30 minutes until set for a churn-free alternative.