Susan's Rum Raisin Ice Cream

Recipe Rating:
 1 Rating
Serves: 1-1/2 qts
Prep Time:
Cooking Method: Ice-Cream Maker


1/2 c raisins
2 oz rum
1/4 c distilled water
2 Tbsp sugar
1 c whole milk
3/4 c sugar or splenda blend
1/8 tsp salt
2 c heavy cream
1 Tbsp pure vanilla extract
(substitute rum flavoring if a stronger rum taste is desired)

The Cook

Susan Feliciano Recipe
Cooked to Perfection
Oak Ridge, TN (pop. 29,330)
Member Since Jan 2011
Susan's notes for this recipe:
I developed this recipe after studying about half a dozen different ones. I didn't want to do a custard, and I also didn't want to do too much rum.
This one tastes just right to me, and is easy to put together.
It makes enough to fill the Cuisinart ice cream freezer that holds up to 6 cups (1 & 1/2 quarts).
Make it Your Way...

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Place raisins, rum, water, and 2 tablespoons sugar in a small saucepan. Heat almost to boiling, remove from heat, stir well and refrigerate 1-2 hours or overnight.
In a medium bowl, using a whisk, combine milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1-2 hours, or overnight.
Do this at the same time as the raisins.
To make ice cream:
Turn on the Cuisinart ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 10-15 minutes. About 5 minutes before mixing is completed, add the reserved rum raisins and let mix in completely.
If you have a different type of ice cream freezer, follow manufacturer's directions for freezing and adding fruit.

I used mixed Jumbo raisins for my recipe. They are made from white, red, and purple grapes, and are larger than regular raisins.
Ice cream will be of soft-serve consistency when finished. For firmer ice cream, remove to a freezer container and freeze for 1-2 hours. Allow to sit at room temperature for 15 minutes before serving.

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user Phyllis Lively PhyllisBaker - Jun 30, 2012
okie dokie Susan - this is a save! I just bought my husband a nice old fashioned ice cream maker for Father's Day to bring back a childhood memory of taking turn cranking that thing. (He can be nostalgic... and me... I'm a modern millie and use the electric plug).
Thanks for the recipe -- AH - NO EGGS... interesting.
user Susan Feliciano frenchtutor - Jun 30, 2012
Yes, Phyllis - no eggs, as this is not a custard-based ice cream.
I understand the custard bases turn out creamier in a home ice cream maker, hence their popularity. That's because the recipe doesn't have any gums or stabilizers.
But we love the consistency of the ice cream we churn without custard. It just freezes very hard - if you store it in the freezer, you'll have to take it out 15-20 minutes before serving just to dip it out.
user Jane McMillan-Whittaker janenov46 - Jun 30, 2012
Saving and printing too, thanks for this one Sue. Holy cow, I used 2/3 of a cup of rum in mine, no womder it was so strong!
user Susan Feliciano frenchtutor - Jun 30, 2012
I only buy rum in those little 2-ounce bottles, so this worked perfect for me.

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