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Makes approx. 2 quart
Rum & Raisin ice cream is one of my all-time favorites, although I am not a fan of raisins (it may be said that I despise them). Alcohol in ice cream is just a flavor I can never get enough of, especially that first taste when the ice cream has just finished churning. It’s a cold, creamy, strong vanilla flavor with just the right hint of alcohol that is guaranteed to give you a foodgasm.
This was the first ice cream recipe I tried when I purchased an ice cream maker and my ice cream making obsession started. It is definitely one of my go-to ice cream recipes so try it and let me know what you think.
You will need….
- 1 cup raisins soaked in 1/2 cup rum (soak at least 24 hours)
- 4 cups heavy/whipping/cooking cream
- 2 cups whole milk
- 1 teaspoon vanilla extract (can use 2 vanilla beans instead)
- 6 egg yolks
- 1 1/2 cups granulated sugar
- A pinch of salt
Combine whole milk, cream, sugar, vanilla and salt in a saucepan over low heat.
Stir mixture occasionally until bubbles begin to form around the edges of the pan. In the meanwhile, whisk egg yolks in a mixing bowl.
Gradually and briskly whisk egg yolks into the steaming mixture until combined. Then stir constantly with a spoon. If uncomfortable with this, you can remove the mixture from the heat, gradually whisk approximately 2 cups of the hot liquid into yolks, scrape back into the pan, return low heat and constantly stir with a spoon.
Strain mixture and chill thoroughly (chill for at least 4hrs or cool in an ice bath).
Drain raisins, reserving 1 tablespoon of the liquid.
Add reserved liquid to chilled ice cream base and churn in ice cream maker.
Add raisins when ice cream is almost finished processing.
Transfer finished ice cream in a freezer-safe container and freeze or serve immediately for a soft-serve consistency.