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
Units
Scale
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
