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


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


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.

About this Recipe

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