Susan's Rum Raisin Ice Cream

Susan Feliciano


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 vote

1-1/2 qts
2 Hr 15 Min
Ice-Cream Maker


  • 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)

How to Make Susan's Rum Raisin Ice Cream


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Printable Recipe Card

About Susan's Rum Raisin Ice Cream

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

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