Homemade Rum Raisin Ice Cream

Homemade Rum Raisin Ice Cream

Ingredients:

For the Raisins:

• 1 cup (150g) golden raisins (or dark raisins, if preferred)
• ¼ cup (60ml) dark rum
• 1 tbsp brown sugar (optional, for extra sweetness)
• 1 tsp vanilla extract

For the Ice Cream Base:

• 2 cups (500ml) heavy cream
• 1 cup (250ml) whole milk
• ¾ cup (150g) granulated sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• Pinch of salt

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Instructions:

Step 1: Soak the Raisins

1. In a small bowl, combine the raisins, dark rum, brown sugar (if using), and vanilla extract. Stir to combine.
2. Cover the bowl and let the raisins soak for at least 2 hours, or overnight for best results. This will allow the raisins to absorb the rum and soften, becoming plump and flavorful.

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Step 2: Prepare the Ice Cream Base

1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot, but not boiling.
2. In a separate bowl, whisk the egg yolks until pale and creamy.
3. Slowly pour about ½ cup of the hot cream mixture into the egg yolks, whisking constantly to temper the yolks.
4. Gradually pour the tempered egg yolks back into the saucepan with the rest of the hot cream mixture, stirring continuously over low heat. Cook for another 5–7 minutes or until the mixture thickens and coats the back of a spoon.
5. Remove from heat and strain the custard through a fine sieve to remove any egg bits or lumps.
6. Stir in the vanilla extract and a pinch of salt, then let the mixture cool to room temperature.

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Step 3: Chill the Custard

1. Once the custard has cooled, cover and refrigerate for at least 4 hours or overnight to chill completely.

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Step 4: Churn the Ice Cream

1. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
2. In the last few minutes of churning, add the soaked raisins, ensuring they are evenly distributed throughout the ice cream base.

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Step 5: Freeze and Serve

1. Transfer the churned ice cream to an airtight container, smoothing the top with a spatula.
2. Freeze for 4–6 hours or until firm.
3. Scoop and serve, optionally garnished with a sprinkle of extra rum-soaked raisins.

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Why This Recipe Stands Out:

• Rum-Soaked Raisins: The raisins absorb the rum beautifully, adding a rich flavor and plump texture that pairs perfectly with the creamy base.
• Creamy, Indulgent Base: The custard-based ice cream offers a rich, smooth texture that complements the rum and raisins.
• Perfect Balance of Flavors: The slight bitterness of rum is balanced with the sweetness of the raisins, making it a complex and satisfying ice cream.

Enjoy this rich, indulgent rum raisin ice cream, a perfect treat for those who enjoy a boozy dessert with a creamy twist! 🍦🍇🍹