Rum Raisin Ice Cream
A delightful fusion of creamy decadence and subtle warmth from rum-infused raisins, making it a perfect comforting dessert.
Ingredients
For the Rum-Soaked Raisins
- 1/2 cup raisins Sweet, plump raisins will offer bursts of richness.
- 1/4 cup Caribbean rum For soaking, adds aromatic sweetness.
For the Ice Cream Base
- 2 cups heavy cream Essential for a rich, creamy base.
- 1 cup whole milk Helps lighten the consistency.
- 1/2 cup sugar Sweetens the mixture perfectly.
- 1/4 teaspoon kosher salt Balances the sweetness.
- 5 large egg yolks Adds silkiness and contributes to the texture.
- 2 tablespoons Caribbean rum For additional flavor in the ice cream.
- 1/4 teaspoon ground nutmeg Introduces warmth and spice.
Instructions
Preparation of Rum-Soaked Raisins
- In a small bowl, combine the raisins and the rum. Cover and let soak for at least 2 hours, or overnight.
Making the Ice Cream Base
- In a medium saucepan, combine heavy cream, whole milk, sugar, and kosher salt. Heat over medium, stirring until warm and sugar dissolves—do not boil.
- In a separate bowl, whisk egg yolks until smooth. Slowly pour about 1 cup of warm cream mixture into egg yolks, whisking constantly to temper.
- Gradually add the egg mixture back into the saucepan. Stir constantly over medium-low heat until it thickens enough to coat the back of a spoon (5 to 7 minutes).
- Remove from heat and stir in the rum and ground nutmeg.
- Allow to cool to room temperature, then refrigerate for at least 4 hours until completely chilled.
Churning and Freezing
- Churn the cooled custard in an ice cream maker according to manufacturer's instructions. During the last 5 minutes, add the rum-soaked raisins.
- Transfer to an airtight container and freeze for at least 4 hours until firm.
Serving
- Scoop out your homemade Rum Raisin Ice Cream and enjoy!
Notes
Toast the raisins lightly in a pan before soaking for added flavor. For a vegan option, substitute heavy cream and milk with non-dairy alternatives.