Rum Raisin Ice Cream

Jane Whittaker


This comes from
It was my first attempt to do a custard type of ice cream and I will say it was just delicious.
This is my lady at the gate's Myriam's fav ice cream so I had to give this a go.


★★★★★ 3 votes

20 Min
15 Min
Ice-Cream Maker


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1 c
raisins, packed
2/3 c
dark rum
8 large
egg yolks, reserve whites for another use
1 c
3 c
whole milk
1 1/2 c
whipping cream

How to Make Rum Raisin Ice Cream


  • 1Combine raisins and rum in a small bowl and let sit at room temperaturefor 2 hours.
  • 2Drain the raisins, reserving 6 tablespoons of rum, and combine 6 tablespoons of rum and raisins back in the same bowl. Reserve the leftover rum for another use.
  • 3Wisk the egg yolks and sugar together until well combined.
  • 4In a teflon saucier combine the milk and cream and bring to a boil over medium heat.
    Gradually add to egg yolk mixture a little at a time, whisking constantly.
  • 5Pour back into the saucier lower heat, and cook for 15 minutes or until thickened. Do not boil.
  • 6Strain the custard mixture into a large bowl.
  • 7Cover, chill.
    Cover and chill the rum raisins mixture as well.
    When completely chilled add the raisins.
  • 8Process in your ice cream machine for recommended amount of time.

Printable Recipe Card

About Rum Raisin Ice Cream

Course/Dish: Ice Cream & Ices
Main Ingredient: Dairy
Regional Style: American

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