Real Recipes From Real Home Cooks ®

rum raisin ice cream

(3 ratings)
Recipe by
Jane Whittaker
Massena (now in FL), NY

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 ratings)
yield 10 serving(s)
prep time 20 Min
cook time 15 Min
method Ice-Cream Maker

Ingredients For rum raisin ice cream

  • 1 c
    raisins, packed
  • 2/3 c
    dark rum
  • 8 lg
    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

  • 1
    Combine raisins and rum in a small bowl and let sit at room temperaturefor 2 hours.
  • 2
    Drain 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.
  • 3
    Wisk the egg yolks and sugar together until well combined.
  • 4
    In 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.
  • 5
    Pour back into the saucier lower heat, and cook for 15 minutes or until thickened. Do not boil.
  • 6
    Strain the custard mixture into a large bowl.
  • 7
    Cover, chill. Cover and chill the rum raisins mixture as well. When completely chilled add the raisins.
  • 8
    Process in your ice cream machine for recommended amount of time.

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