Rum Raisin Ice Cream is that perfect blend of old-school elegance and pure indulgence—creamy, sweet, gently spiced, and studded with bursts of rum-soaked raisins that pop with every bite. With luxurious flavors and a silky-smooth base, this homemade dessert comes together easier than you might think, and most of the preparation feels wonderfully hands-off. If you crave an ice cream that’s endlessly scoopable, sophisticated, and full of character, this one absolutely belongs in your weeknight treat rotation.
Why You’ll Love This Recipe
- Ridiculously Creamy Texture: You get that velvet-smooth custard base that only homemade ice cream delivers, thanks to all those egg yolks and rich cream.
- Instant Upgrade on Classic Flavors: Rum-soaked raisins make every bite a grown-up, joy-filled surprise—no bland bits here!
- Surprisingly Simple: No fancy culinary tricks or obscure equipment required. If you have a saucepan and an ice cream maker, you’re set. The freezer does most of the work!
- Perfect for Weeknights or Dinner Parties: The prep is mostly quick—just soak, whisk, chill, and churn. Make-ahead friendly, so you can impress guests (or just yourself) anytime.
- Customizable: Easily tweakable to suit your taste or pantry—love more spice or want it alcohol-free? Adjust with confidence.
Ingredients You’ll Need
- Raisins: For absorbing that glorious rum—choose plump, fresh ones for maximum flavor infusion.
- Caribbean Rum: Opt for a Caribbean style for true depth. The star of the dessert, giving warmth and character (and don’t worry, most of the alcohol cooks off in the process).
- Heavy Cream: Brings the decadent richness you expect from real ice cream.
- Whole Milk: Softens richness while keeping everything smooth and scoopable.
- Sugar: Sweetens the base and balances out the rum.
- Kosher Salt: Just a pinch for flavor contrast—it makes everything pop!
- Egg Yolks: Essential for that luxuriously thick custard texture.
- Ground Nutmeg: Adds warm spice that lifts the rum-raisin combo beautifully.
- Ice (for ice bath): Cools the custard quickly to trap that fresh flavor and stabilize the mix.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Feeling creative? Rum Raisin is endlessly adaptable:
- No-Rum Version: Skip the rum entirely for a family-friendly take. Soak the raisins in apple juice or water instead.
- Spiced Up: Add a pinch of cinnamon or allspice to the custard base for a deeper, more layered warmth.
- Chocolate Twist: Sprinkle in dark chocolate chunks with the raisins for texture and richness.
- Nutty Crunch: Swirl in toasted pecans or walnuts at the end for extra crunch.
- Dairy-Free: Use coconut cream and almond milk for a tropical, dairy-free spin. It pairs beautifully with rum and spice.
How to Make Rum Raisin Ice Cream
Step 1: Soak the Raisins
Combine raisins and rum in a glass container or mason jar. Let the raisins soak for at least 4 hours (overnight is even better) until they’re plump, intensely flavored, and ready to burst.
Step 2: Set Up the Ice Bath
Place ice and water in a large metal bowl. Nestle a smaller metal bowl inside—this will rapidly chill your cooked custard and preserve that silky smoothness.
Step 3: Warm Cream Mixture
In a saucepan, gently heat the heavy cream, milk, sugar, and salt over medium heat. Keep stirring until the cream is just hot and steaming (no need to simmer). Remove from heat; don’t let it boil, or the final texture might suffer.
Step 4: Temper the Eggs
Whisk the egg yolks in a separate bowl until pale. Slowly pour in a cup of the hot cream, whisking constantly. Gradually mix in about half the cream mixture in total, then pour the yolk mixture back into the saucepan with the rest of the cream. This step keeps your eggs from scrambling—a must for ultra-smooth ice cream.
Step 5: Cook the Custard
Return saucepan to medium heat and cook, stirring constantly with a spatula, for 5–6 minutes. You’re looking for it to thicken slightly—when it coats the back of a spoon, it’s ready. Remove from heat and strain through a fine sieve into your smaller bowl in the ice bath.
Step 6: Add Flavor
Stir in the rum and nutmeg while the custard chills in the ice bath until it reaches room temperature. Refrigerate for at least 4 hours (overnight if you have time).
Step 7: Churn
Pour the chilled custard into your ice cream maker. Churn for 20–25 minutes until you have a soft-serve-like texture.
Step 8: Add the Rum-Soaked Raisins
Gently fold in the plump, boozy raisins. Serve right away for soft-serve texture, or transfer to a lidded container and freeze until firm.
Pro Tips for Making the Recipe
- Don’t Rush the Soak: Raisins need time to plump—under-soaked raisins mean less flavor and a chewy bite.
- Chill Thoroughly: A well-chilled custard base churns better and creates that dreamy texture.
- Strain for Smoothness: Always strain your cooked custard—those tiny egg curds won’t make themselves known until it’s too late, so skip the stress and just strain.
- Customize Your Rum Amount: If you LOVE rum flavor, be bold. If making for kids or teetotalers, reduce or skip entirely (use orange juice or just warm water).
- No Ice Cream Maker? Pour the custard into a loaf pan, freeze, and every 30 minutes, stir vigorously with a fork, scraping edges and mixing well. Repeat until creamy and scoopable.
How to Serve
Scoop big, generous portions into bowls or classic cones. Rum Raisin shines with simple pairings:
- Pairing: Serve alongside warm apple pie or bread pudding—divine!
- Toppings: Drizzle with caramel sauce, sprinkle with toasted nuts, or a dusting of nutmeg for an extra flourish.
- Affogato Style: Pour a shot of hot espresso over a scoop for an adults-only dessert-meets-coffee-break.
- Solo Star: Honestly? Just eat it straight—with all the flavors happening, it’s perfect on its own.
Make Ahead and Storage
Storing Leftovers
Transfer ice cream to a lidded, airtight container. Press a piece of parchment or wax paper directly on the surface (this avoids freezer burn) and keep in the coldest part of your freezer.
Freezing
Freeze for up to 2 weeks for best texture and flavor. Over time, it may get a bit icy, but freshness lasts well if properly sealed.
Reheating
No actual reheating needed, but if the ice cream is too hard to scoop, leave on the counter for 5–10 minutes until it softens just enough. Never microwave; the slow thaw means perfect texture.
FAQs
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Can I make this ice cream without an ice cream maker?
Absolutely. While an ice cream maker gives the smoothest results, you can pour the chilled custard into a loaf pan, freeze, and stir vigorously every 30 minutes to break up ice crystals until scoopable. It takes a bit more attention but still works beautifully.
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What if I don’t want to use alcohol?
No problem. Soak the raisins in apple juice, orange juice, or warm water. You’ll still get juicy, flavorful raisins without the rum’s kick—perfect for families or those avoiding alcohol.
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Is it safe for kids to eat?
Most of the alcohol in the custard evaporates during heating, but the raisins retain some rum. For a kid-friendly version, use fruit juice for soaking the raisins.
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Can I use golden raisins or other dried fruit?
Definitely! Golden raisins add a lighter flavor and color, while dried cherries or cranberries give a tangy twist. Experiment with your favorites for a new spin each time.
Final Thoughts
Rum Raisin Ice Cream brings a taste of tradition and pure comfort straight to your kitchen. It’s an inviting, decadent treat that proves homemade ice cream doesn’t need to be complicated. Try it once, play with the flavors, and watch it become a signature favorite—perfect for celebrations, casual weeknight scoops, or any moment that deserves something truly special. Give it a go, and let your freezer work some magic!
Print
Rum Raisin Ice Cream Recipe
- Prep Time: 20 minutes (plus at least 4 hours chilling/soaking)
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 4 servings 1x
- Category: Desserts
- Method: Stovetop
- Cuisine: American, Caribbean-inspired
- Diet: Vegetarian
Description
Indulge in this creamy, decadent Rum Raisin Ice Cream, featuring plump rum-soaked raisins swirled through a rich, custard-style base. Infused with Caribbean rum and a hint of nutmeg, this dessert is the perfect balance of smooth, boozy, and sweet flavors, making it a sophisticated treat for adults.
Ingredients
For the Rum-Soaked Raisins
- 1/2 cup raisins
- 1/4 cup Caribbean rum
For the Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup sugar
- 1/4 teaspoon kosher salt
- 5 large egg yolks
- 2 tablespoons Caribbean rum
- 1/4 teaspoon ground nutmeg
- 1 batch of Rum-Soaked Raisins (prepared above)
Instructions
- Prepare the Rum-Soaked Raisins: In a mason jar or glass container, combine ½ cup raisins with ¼ cup Caribbean rum. Let them soak for at least 4 hours, or until the raisins have absorbed the rum and become plump.
- Make an Ice Bath: Fill a large metal bowl with ice and water, and nestle a slightly smaller metal bowl inside it. Set aside; this will be used to quickly cool the custard.
- Heat the Dairy: In a saucepan over medium heat, combine 2 cups heavy cream, 1 cup whole milk, ½ cup sugar, and ¼ teaspoon kosher salt. Cook for about 5 minutes, stirring occasionally, just until the mixture begins to steam (do not let it simmer). Remove from heat.
- Temper the Egg Yolks: In a separate medium bowl, whisk the 5 large egg yolks until pale yellow. Slowly drizzle about 1 cup of the hot cream mixture into the yolks, whisking constantly to temper the eggs. Continue adding about half of the cream mixture in slow increments, whisking continuously.
- Combine and Cook the Custard: Pour the tempered yolk mixture back into the saucepan with the remaining cream mixture. Return to medium heat and stir constantly for 5-6 minutes, or until the mixture thickens enough to coat the back of a spoon. Remove from heat and strain the custard into the prepared ice bath bowl.
- Add Flavorings and Chill: Stir in 2 tablespoons Caribbean rum and ¼ teaspoon ground nutmeg into the custard. Continue stirring occasionally in the ice bath until the mixture reaches room temperature. Cover and refrigerate for at least 4 hours, or until thoroughly chilled.
- Churn the Ice Cream: Pour the chilled custard into your ice cream maker. Churn for 20-25 minutes, or until the ice cream reaches a soft-serve consistency, following manufacturer’s instructions.
- Add Raisins and Serve: Gently stir in the rum-soaked raisins. Serve immediately for a soft texture, or freeze for a few hours for a firmer scoop.
Notes
- For best flavor, allow the raisins to soak overnight.
- Chill the custard thoroughly before churning to ensure smooth texture.
- For a lighter option, substitute half-and-half for a portion of the cream.
- This recipe contains alcohol and is intended for adults.
- If you prefer stronger rum flavor, add an extra tablespoon at the end of churning.
Nutrition
- Serving Size: 1/4 of recipe (about 1 cup)
- Calories: 450
- Sugar: 30g
- Sodium: 120mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 260mg
