Rum raisin ice cream is a classic flavor that you can enjoy any time of the year. It’s easy to make and only requires a few ingredients. Rum raisin ice cream has a sweet, fruity taste that will remind you of your favorite holiday treats! With just 5 minutes of prep time, this sumptuous dessert is ready in no time.
History Of Rum Raisin Ice Cream
Rum raisin ice cream has a rich history dating back to the 1800s. Rum raisin was an extremely popular flavor in 19th century America, mostly due to rum being one of the most popular liquors at the Time. Ice cream rum raisin recipes became wildly popular with American immigrants who brought rum-making traditions to this country.
The rum raisin ice cream recipe quickly spread throughout Europe but didn’t become as popular as other flavors until it arrived in European colonies in Africa and Asia. Rum raisin acquired its name because it was so beloved by sailors on ships that also carried rum! They mixed rum into their favorite frozen treat to enjoy after long days on board.
Serving:
Serves: 8-10 Persons
Time:
Preparation Time: 15 minutes
Chilling Time: 3 hours
Ingredients:
- 1.5 cups ice cream (Vanilla Or Your Favorite Flavour),
- 1/2 cup rum soaking syrup,
- 1 cup raisins (plump them in rum or rum extract, plus enough rum to make 1/4 cup),
- 2 cups whole milk,
- 6 egg yolks,
- 3/4 cup sugar,
- 1/4 cup chopped toasted almonds (optional).
Toppings:
- rum syrup (optional)
- toasted almonds (optional, for garnish)
- whipped cream or rum raisin ice cream topping (optional, for garnish)
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Directions:
- Mix rum and raisins in a bowl. Let rum soak into rum raisin for approximately 20 minutes.
- Add soaked rum raisins and milk to pot and heat until steaming over medium heat – do not boil!
- Whisk together egg yolks and sugar, then slowly pour in hot milk mixture while whisking continuously to prevent cooking the eggs and create an emulsion.
- Return custard base to pot once mixed, set on low heat, and constantly stir with a wooden spoon until it thickens enough to coat the back of your spoon (approximately 10 minutes). Do not boil!
- Pour through a sieve into a large metal bowl so you can speed up the cooling process by putting ice on top of the metal bowl.
- Add rum syrup to custard base and stir to incorporate, then let cool for at least 20 minutes on ice before continuing.
- Pour rum raisin custard mixture into your frozen canister and spin according to the manufacturer’s instructions until it reaches a soft-serve consistency - about 15-20 minutes. Don’t worry if it looks a little grainy! It will taste delicious once you mix in the soaked rum raisins.
- Transfer rum raisin ice cream back into a metal container and freeze for another 2-3 hours, so it’s ready to eat! Serve with rum syrup, rum raisin ice cream topping, or toasted almond pieces for garnish if desired (don’t forget the spoons, too!).
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Nutritional Info:
(per 1/2 cup serving)
- Calories: 339 kcal,
- total Carbohydrates: 38 g,
- Dietary Fiber: 1g,
- Sugars: 33 g,
- Fat: 13g,
- Protein: 5g,
- Cholesterol: 227mg,
- Sodium: 30 mg
- Saturated fat: 9g;
- Trans fat: 0g;
- Cholesterol: 145mg;
- Sodium: 50mg (5% DV);
- Dietary Fiber <1g (2% DV);
- Vitamin A 6%;
- Iron 4%;
- Calcium 19%;
- Vitamin C 0%;
- Vitamin E 8%
Frequently Asked Questions
See All Of Our Ice Cream Recipes
Do I Need An Ice Cream Maker To Make Rum Raisin Ice Cream?
No, you don’t need an ice cream maker - but it does help! If you don’t have one of these appliances, the rum raisin ice cream base can be poured into a shallow metal pan and placed in your freezer instead. It will freeze on the edges first, so every 30-45 minutes, stir it with a fork or whisk until frozen through (stirring prevents large icicles). This process should take about 2-3 hours total.
Can I Use Dark Rum Instead Of Rum Syrup?
Yes, dark rum can be used instead of rum syrup. The recipe work just fine with whatever type of rum you have at home.
Can Rum Raisin Ice Cream Be Made Ahead Of Time?
Yes, rum raisin ice cream can be stored in an airtight container for up to 2-3 months in your freezer. After that, double wrap it if you want - just make sure it is well sealed, so no moisture enters the rum raisin ice cream, and it doesn’t form icicles once frozen! It is best served within 1 month after making, though.
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Final Thoughts
Rum raisin ice cream is a delicious frozen treat to make at home! It’s also very easy and inexpensive - especially if you don’t have an ice cream maker. So here is how you can make your version at home with just a few ingredients and without the need for any special appliances.
