Susan Feliciano Recipe

Susan's Rum Raisin Ice Cream

By Susan Feliciano frenchtutor

1-1/2 qts
Prep Time:
Ice-Cream Maker

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).


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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Ice Cream & Ices
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #homemade

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Aug 25, 2012 - Susan Feliciano shared this recipe with discussion group: TRIED & TRUE RECIPES (TNT)
Debby DeRousse gma07
Jul 5, 2012
Good to know Jane. Hagen Das is the only brand that makes Rum Raisin and it's expensive too. I'm definately going to try this recipe!!
Susan Feliciano frenchtutor
Jul 5, 2012
Jane, next time I would increase the rum and decrease the water, or perhaps use rum flavoring instead of the vanilla. The rum was tasty, but could have been a little more pronounced. I would also soak the raisins longer to make sure they plump really well, before refrigerating them.

I only refrigerated my whole batch for 2 hours before processing, and it did help with the problem I'd had with the ice cream freezing solid before the 20 minutes was up. I added the raisin/rum mixture at 10 minutes this time, and processed for another 9 minutes and got a perfect consistency.

I like this recipe, too - as I don't like taking the time and effort to make the custard type. Although custard can't be beat for homemade ice cream!
Jane Whittaker janenov46
Jul 5, 2012
I definately am trying this version Sue.
The recipe I got off the inernet called for 2/3 cup rum (too much) and 1 cup raisns (too many raisins). It recommended putting 6 tablespoons of rum back in the ice cream (too much again.
I asm thinking your proportions would be just about right.