Rum Raisin Ice Cream – a delicious recipe with raisins, dark rum, heavy cream, light cream, sugar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a small nonreactive saucepan, combine the raisins with enough rum to cover.
2
Bring to a simmer over low heat.
3
(Watch carefully. If the alcohol gets too hot, it will ignite.) Remove from the heat and let cool.
4
Strain the rum into a heatproof glass measuring cup and set aside.
5
Reserve the raisins.
6
In a large bowl, combine the heavy cream and half-and-half.
7
Gradually whisk in the sugar to blend.
8
Whisk in the vanilla.
9
Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
10
Whisk the mixture to blend and pour into the canister of an ice cream maker.
11
Freeze according to the manufacturer's directions.
12
When the ice cream is at the soft-serve stage, add 1/3 cup of the rum and the raisins and process 1 minute longer.
13
(Discard any remaining rum or reserve for another use.) Eat at once or transfer to a covered container and freeze up to 8 hours.
970
kcal
Calories
86
g
Fat
45
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3/4 cup raisins, preferably half dark and half golden (about 6 ounces), 3/4 cup dark rum, about, 3 cups heavy cream, 1 cup half-and-half or 1 cup light cream, and more.
Yes, Rum Raisin Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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