Indulge in Creamy Homemade Rum Raisin Ice Cream

Oh, let me tell you about a true classic that just warms the heart—rum raisin ice cream! It’s this delightful mix where creamy goodness meets the rich, comforting flavors of dark rum and plump raisins. Picture yourself on a sunny afternoon, a bowl of this velvety treat in hand, and it’s like a little slice of heaven… Honestly, I could eat it any time of year, but there’s just something about summer that makes it feel extra special.

Why You’ll Crave It

• It’s super creamy and rich, like, a hug in a bowl.
• The rum-soaked raisins add a sweet, boozy pop that makes each bite interesting.
• Totally doable, even if you’re not a pro in the kitchen—trust me!
• Perfect for gatherings or just a sweet treat for yourself, no shame!
• It’s homemade, which makes it just extra special… and who doesn’t love that?

My family fights over the last scoop every single time—it’s that good!

What You’ll Need

• Heavy cream: 2 cups of rich, thick cream that makes everything better.
• Whole milk: 1 cup to keep it smooth and creamy.
• Granulated sugar: 3/4 cup for that perfect sweetness.
• Light brown sugar: 1/4 cup adds a bit of depth to the flavor, trust me on this.
• Egg yolks: 5 for that silky custard texture.
• Dark rum: 1/2 cup of good quality rum… ’cause life’s too short for bad rum.
• Raisins: 1 cup—just regular ones, maybe even plump them up a bit first.
• Vanilla extract: 1 teaspoon to round out those flavors beautifully.
• Salt: just a pinch to enhance everything!

Easy How-To

Prepare the Raisins

Start by soaking those raisins in rum—at least for an hour, but if you can swing it, overnight is best. This little act makes them soft and super flavorful, like tiny flavor bombs bursting with rum goodness…

Make the Ice Cream Base

In a medium saucepan, whisk together the heavy cream, whole milk, granulated sugar, the brown sugar, vanilla extract, and that tiny pinch of salt. Heat this over medium until it’s warm but not boiling—just… warm enough to dissolve all that sugar.

Combine the Egg Yolks

In a different bowl, whisk those egg yolks until they’re pale and creamy. Then, slowly drizzle in some of the warm cream mixture while whisking. This part is crucial—it’s called tempering. You don’t want scrambled eggs here, just smooth and silky!

Cook the Custard

Now pour that tempered mixture back into the saucepan and cook on low heat, stirring constantly. You’re looking for it to thicken just enough to coat the back of a spoon… and oh, it smells heavenly!

Chill the Custard

Once it’s thickened, remove it from heat and pour it through a fine-mesh sieve into a bowl (that’s totally optional, but it helps). Let it cool to room temp before you pop it in the fridge. Ideally for a few hours, or even overnight for the best flavor.

Mix in Raisins

When the custard is cold, stir in the soaked raisins plus any leftover rum because we don’t waste good rum, right?

Churn the Ice Cream

Pour everything into your ice cream maker and churn according to the manufacturer’s instructions until it looks like soft serve… man, the anticipation is real!

Freeze the Ice Cream

Finally, scoop that churned delight into an airtight container. Freeze it for at least four hours… or until it’s rock solid. The wait will be so worth it!

Good to Know

• Using a quality dark rum really makes a difference, go for it!
• If you’re uneasy with raw eggs, consider using pasteurized egg yolks instead.

Serving Ideas

• Serve scoops of this ice cream alongside a warm brownie or pie, because yum!

Top Tricks

• If you don’t have an ice cream maker, freeze the mixture in a shallow dish and stir it every 30 minutes to keep it creamy.

Frequently Asked Questions

Can I use different types of alcohol?

Absolutely! Feel free to swap out the rum for something like bourbon or whiskey if you’re feeling adventurous—each brings a different twist!

How long does the ice cream take to freeze completely?

Ah, the suspense! It usually takes several hours… just be patient. Good things come to those who wait!

Can I add additional mix-ins?

Oh, for sure! Chopped nuts or chocolate chips would be fabulous in there if you’re looking for a little extra crunch or flavor.

Is there a non-alcoholic version?

You can totally replace the rum with rum extract for that flavor without the alcohol, or just skip the booze altogether!

How should I store leftover ice cream?

Store it in an airtight container in the freezer. It’ll keep for up to two weeks… but honestly, it probably won’t last that long!

Conclusion

Creating homemade rum raisin ice cream is such a fulfilling experience—it feels like effortlessly capturing a little moment of bliss. With its creamy base and those juicy, rum-soaked raisins, it’s more than just a treat, it’s pure indulgence. Enjoy this gem with friends, or indulge yourself… because you deserve it!

More Recipe Suggestions

• Chocolate Chip Cookie Ice Cream Sandwiches: Combine those chewy cookies with creamy goodness for a delightful dessert.
• Pineapple Coconut Sorbet: A refreshing tropical treat that’s light and perfect for those hot days.
• Classic Vanilla Bean Ice Cream: Always a crowd-pleaser, it’s that classic flavor we all love.
• Mixed Berry Ice Cream: Use fresh or frozen berries for a fruity twist in the ice cream world!
• Espresso Coffee Ice Cream: If you’re a coffee lover, this one’s calling your name—rich and delicious.