Friday, July 18, 2008

Rum Raisin Ice Cream Recipe

Add to Technorati Favorites

Rum-Raisin Ice Cream

Rum-Raisin Ice Cream
1 1/2 cup of heavy whipping cream
1/4 cup of whole milk
1 cup of sugar
3 jumbo egg yolks
1/2 cup dark Jamaican rum

1 cup golden raisins

Let raisins simmer with rum and 1/2 cup of sugar. Meanwhile, whisk yolks and 1/2 cup of sugar until they are a creamy color.
Combine the cream and milk, and heat to almost boiling, but do NOT boil. Slowly pour a small amount into your yolk and sugar mixture while stirring. Add the yolk mixture back into the cream and milk while stirring. Continue stirring until thickened, but do NOT boil. Mix in the raisins and rum. Let cool. Add to your ice cream mixture and follow manufacturer's directions. If you have not cooked off all or most of the alcohol, your cream will take longer to freeze.

If you do not have an ice cream maker, you can easily make it the old-fashioned way. All you'll need is a bit of patience. Pour your custard mixture into a freezer-proof container and freeze for about half an hour. After half an hour, stir and return to the freezer. Continue the process every half hour until frozen. It usually takes 2-3 hours, but will take longer in very hot climates, in which case, for faster freezing you can lower your freezer's temperature by one notch while you are making the ice cream.

Click for more ice cream recipes and participants in the We All Scream For Ice Cream Round Up.

Next Round-Up October 15th. Bake all sorts of breads with the Need To Knead Bread Round-Up co-hosted here at Joy of Desserts and with Tamy at 3 Sides Of Crazy.


  1. Joy, the round-up is finally here. Woohoo for you! I have lots of recipes for you.

  2. That sounds SO scrumptious....I got rum raisin ice cream at a shop on St. Simon's Island a few years ago and still remember it! I'll have to try this one!!!

  3. Thank you, Tamy and Marfa. It's one of my many favorites too and it is difficult to find in the stores so we usually have to make it ourselves here in California.

  4. I believe I would like this recipe better than what I remember of rum raisin-when I served ice cream for 8 years!


Let's build a friendly community. Thank you for leaving a comment. :-)