Rum Raisin Ice Cream is full of rum-soaked raisins mixed in custardy vanilla ice cream with a hint of rum, old school delicious.
¼cupCaribbean rumI use Mount Gay Rum
Rum Raisin Ice Cream
5large egg yolks
2tablespoonsCaribbean rumI use Mount Gay Rum
1batch of Rum-Soaked Raisinssee above
Combine raisins and rum in a small jar. Cover with lid and shake to combine. Set aside for at least 4 hours, until the raisins plump up.
Rum Raisin Ice Cream
Prepare an ice bath by filling a large mixing bowl with ice and settling a smaller metal bowl into the ice. Add just enough cold water to the larger bowl to float the ice cubes around the smaller bowl.
In a medium-sized saucepan, combine cream, milk, sugar, and salt. Stir over medium-high heat for about 5 minutes, until steam begins to rise from the surface. Remove from the heat.
While the cream mixture is warming, whisk the egg yolks in a medium-sized bowl. Slowly pour 1 cup of the heated cream mixture into the yolks, while whisking vigorously. Continue adding heated cream and whisking until about half the cream mixture has been added to the yolks. Transfer the egg mixture to the saucepan.
Cook the mixture over medium heat, stirring continuously with a heatproof spatula, until the mixture is thick enough to coat the spatula, about 5-6 minutes. Immediately remove from the heat and pour through a fine-mesh sieve into the inner metal bowl of the prepared ice bath.
Stir in rum and nutmeg. Cool the custard in the ice bath until room temperature, stirring occasionally. Cover and chill the mixture in the refrigerator at least 4 hours, or overnight.
When ready to churn, pour into the ice cream maker. Churn according to the manufacturer’s instructions. Transfer the finished ice cream to an airtight container and stir in the rum-soaked raisins and any additional rum from the raisins.
Serve immediately or freeze for 2-3 hours for a firmer, scoopable ice cream.
The job of an ice bath is to cool the ice cream base FAST, more quickly than the refrigerator can do this. Cooling the base quickly halts the cooking process and lessens the chance of pathogens forming.Yes, this is an extra step, but it's an important one when making custard-based ice cream recipes.