Rum Raisin Ice Cream Recipe

By
Anna Markow
Anna Markow: Contributing Writer at Serious Eats
Anna Markow
Once an irregularly-employed pastry chef in New York City, Anna Markow shared her unique treats with Serious Eats as catharsis from 2012-2013. She returned home to Maine to grow carrot cake from seed in 2019.
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Updated Apr. 15, 2020
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Anna Markow

Raisins are soaked in dark rum for up to 2 days (the longer the soak time, the more they'll absorb) and are churned into a base that seems fairly bland at first, with faint accents of brown sugar and cinnamon. After setting up for a full 24 hours, though, the rum flavor leaches into the ice cream itself and the bite of pure rum in the raisins mellows out considerably. And all the extra sugar and alcohol keeps the ice cream smooth and soft, ready to serve straight out of the freezer.

Recipe Facts

5

(1)

Active: 30 mins
Total: 0 mins
Serves: 12 servings

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Ingredients

  • 1 cup raisins (dark or golden)

  • 1/2 cup dark rum

  • 2 cups milk

  • 2 cups cream

  • 1/2 cup granulated sugar

  • 1/4 cup dark brown sugar

  • 1/4 teaspoon cinnamon

  • Pinch salt

  • 4 egg yolks

  • 1/2 teaspoon vanilla

Directions

  1. Place the raisins in a container with a tight-fitting lid and add rum. Cover and shake to evenly coat raisins in rum, let sit at room temperature at least overnight and up to 2 days. Drain excess rum from raisins, reserving 2 tablespoons. Set aside.

  2. Combine milk, cream, sugars, cinnamon, and salt in medium saucepan and place over medium heat, stirring occasionally, until mixture is steaming and sugars are dissolved. Meanwhile, whisk egg yolks in medium mixing bowl. Gradually whisk hot liquid into yolks, then scrape back into pan and cook over medium heat, stirring constantly, until mixture is thick enough to coat the back of a spoon. Strain and chill thoroughly.

  3. Add vanilla and reserved rum to base and process in ice cream machine according to manufacturer's instructions, adding raisins when almost fully churned. Remove to freezer-safe container and seal tightly. Freeze at least 24 hours before serving.

Special equipment

medium saucepan, mixing bowl, whisk, spatula, fine mesh strainer, ice cream maker

This Recipe Appears In

Nutrition Facts (per serving)
294 Calories
17g Fat
26g Carbs
5g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 294
% Daily Value*
Total Fat 17g 22%
Saturated Fat 10g 52%
Cholesterol 125mg 42%
Sodium 68mg 3%
Total Carbohydrate 26g 9%
Dietary Fiber 1g 2%
Total Sugars 23g
Protein 5g
Vitamin C 1mg 3%
Calcium 96mg 7%
Iron 1mg 4%
Potassium 222mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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