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rum raisin ice cream

Rum Raisin Ice Cream

This creamy, old-fashioned rum raisin ice cream is packed with sweet, rum-soaked raisins and rich vanilla flavor. A classic frozen dessert that’s easy to make at home with simple ingredients and endless ways to customize.
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Prep Time 15 minutes
Cook Time 15 minutes
4 hours
Total Time 4 hours 30 minutes
Course Dessert, Snack
Cuisine American, European
Servings 4 people
Calories 420 kcal

Ingredients
  

  • 🍦 Ingredients for Rum Raisin Ice Cream Serves 4
  • Main Ingredients:
  • 1 cup raisins – sweet chewy, and soak up the rum beautifully
  • ¼ cup dark rum – adds that rich grown-up flavor (use rum extract for alcohol-free)
  • 2 cups heavy cream – makes the ice cream rich and creamy
  • 1 cup whole milk – balances the texture and taste
  • ¾ cup granulated sugar – just the right amount of sweetness
  • 4 large egg yolks – for a smooth custard-style base (optional but makes it extra creamy)
  • 1½ teaspoons vanilla extract – for warm comforting flavor

Notes

🧊 Step-by-Step Instructions

Step 1: Soak the Raisins

  • In a small bowl, add 1 cup of raisins and ¼ cup dark rum.
  • Let them soak for at least 1 hour (or overnight for more flavor).
  • This gives the raisins a juicy, rum-kissed taste!
💡 Tip: If you're skipping alcohol, use ¼ cup of warm water and 1 tsp rum extract instead.

Step 2: Make the Custard Base (Optional but worth it!)

  • In a medium saucepan, warm 2 cups heavy cream and 1 cup whole milk over medium heat until it's hot but not boiling.
  • In a separate bowl, whisk 4 egg yolks and ¾ cup sugar until pale and fluffy.
  • Slowly pour the warm milk mixture into the egg yolks, whisking constantly.
  • Pour the whole mix back into the saucepan.
  • Cook over low heat, stirring often, until the mixture thickens and coats the back of a spoon (about 5–7 minutes).
💡 Tip: Don’t boil! You want smooth and silky, not scrambled eggs.

Step 3: Add Vanilla and Cool It Down

  • Once thick, remove from heat and stir in 1½ tsp vanilla extract.
  • Let it cool slightly, then chill in the fridge for at least 2 hours (or until completely cold).

Step 4: Churn the Ice Cream

  • Pour your cold custard into an ice cream maker and churn according to your machine’s instructions (usually about 20–25 minutes).
  • In the last few minutes of churning, add your rum-soaked raisins (drained).
💡 No ice cream maker? Pour into a freezer-safe container, stir every 30 minutes for 2–3 hours to break up ice crystals.

Step 5: Freeze and Firm Up

  • Transfer the churned ice cream into a lidded container.
  • Freeze for another 2–4 hours or until it firms up.