Creamy Old-Fashioned Rum Raisin Ice Cream (Rich, Smooth & Irresistible)
This classic rum raisin ice cream is a timeless dessert with a rich, creamy base and plump, flavorful raisins soaked to perfection. It’s smooth, slightly boozy (optional), and wonderfully comforting—perfect for a homemade treat that feels both nostalgic and indulgent.
Ingredients:
1 cup raisins
1 cup milk
3/4 cup sugar
1 cup heavy cream
2–3 tablespoons rum (or rum extract for a non-alcoholic version)
3 egg yolks
1 teaspoon vanilla extract
Pinch of salt
Instructions:
Soak the raisins:
Place the raisins in a small bowl and pour the rum over them. Let them soak for at least 1 hour (or overnight for deeper flavor). If using rum extract, soak raisins in warm water instead and add extract later.
Make the custard base:
In a saucepan, heat the milk, cream, and half of the sugar over medium heat until it’s warm but not boiling.
Whisk the eggs:
In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened.
Temper the eggs:
Slowly pour some of the warm milk mixture into the egg yolks while whisking continuously. Then return everything to the saucepan.
Cook until thickened:
Stir gently over low heat until the mixture thickens enough to coat the back of a spoon. Do not boil.
Add flavor:
Remove from heat and stir in vanilla, salt, and (if using) rum extract.
Chill the mixture:
Let the custard cool, then refrigerate for at least 4 hours or until fully chilled.
Churn the ice cream:
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
Add the raisins:
In the last few minutes of churning, add the soaked raisins (drained slightly if needed).
Freeze until firm:
Transfer to a container and freeze for 2–4 hours until firm.
Serving Suggestions:
Scoop into bowls or cones and enjoy as is, or pair with warm desserts like brownies or apple pie for a delicious contrast.
Tips:
For a stronger rum flavor, add a splash of the soaking liquid into the ice cream base.
No ice cream maker? Freeze the mixture and stir every 30–45 minutes until creamy.
Golden raisins can be used for a sweeter, more delicate taste.
Smooth, creamy, and full of flavor—this homemade rum raisin ice cream is a true classic you’ll want to make again and again.
