I have no idea why but Rum Raisin ice cream is not very common here, growing up in Sweden I used to love it as a kid and I have not had for over 10 years. Soak your raisins in rum overnight and then make your favorite vanilla ice cream recipe and add them. You will not be disappointed. The ice cream is creamy and the cold frozen raisins pop with rum in your mouth. Delishhh!
Rum Raisin Ice Cream
Yield: Yields: 1 quart
Prep Time: 24 hours
Ingredients:
1 cup (250ml) raisins
½ cup (120ml) dark rum
1 cup (250ml) whole milk
A pinch of salt
3/4 cup (150g) sugar
1 vanilla bean, split lengthwise
2 cups (500ml) heavy cream
5 large egg yolks
1 tsp pure vanilla extract
Directions:
Soak the raisins in rum overnight.
Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.
To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.
Remove the vanilla bean. Drain the raisins from the rum and pour into the custard and freeze the custard in your ice cream maker according to the manufacturer’s instructions.
Adapted From: David Lebovitz
One Year Ago: Chicken Stock
Heather (Heather's Dish) says
August 1, 2011 at 3:53 amhonestly i’ve never even tried rum raisin ice cream but i can’t imagine how it could be anything but amazing! it looks so creamy and delicious!
Faith says
August 1, 2011 at 7:35 amI’ve never had this type of ice cream before but it looks so tempting. I should give it a try soon.
Hope you have a wonderful week ahead.
carolinaheartstrings says
August 1, 2011 at 11:07 amThat looks so wonderful. I bet it tastes as good as it looks. Delicious. Come over and visit us. We have a wonderful Southern recipe to try.
Nami | Just One Cookbook says
August 1, 2011 at 1:49 pmYou know what, I didn’t realize until you mentioned. It’s true, this flavor is not as common as in Japan too! This is my mom’s favorite. As a kid I wanted to taste her ice cream but I remember rum taste was too weird. Now that I’m old (but still not a big alcohol drinker) I feel nostalgic to this taste and even miss it. Yours look so perfectly delicious!
Delishhh replied: — August 11th, 2011 @ 7:22 am
Nami – Would love to hear if you changed your mind or if you still think this flavor is weird.
Maris (In Good Taste) says
August 1, 2011 at 3:11 pmThose raisins must be incredible after soaking all night!
Lisa~~ says
August 1, 2011 at 3:46 pmFunny, I too loved Rum Raisin as a child yet haven’t seen or had it in years. Yours looks wonderful, such memories.
Lisa~~
Cook Lisa Cook
Splendid Willow says
August 2, 2011 at 11:02 pmMaybe we should try your recipe when we bring out the icecream maker tomorrow!
Sunny and warm and we are rolling in the sand dunes! Wihoooo!!!!
Warm hugs to you my friend,
Mon
Sylvie @ Gourmande in the Kitchen says
August 3, 2011 at 1:37 amMy husband isn’t a fan of rum raisin ice cream and frankly i think he’s nuts! Oh well, that means there’s more for me 😉
Delishhh replied: — August 11th, 2011 @ 7:21 am
Sylvie – Really? oh more for you then. . .
flyer printing says
August 3, 2011 at 5:08 pmI love this ice cream recipe! I used this in my Cuisine Art ice cream maker. Very good! This is so much better than store bought! I’ve recommended this to my friends and they too loved this ice cream. Thanks!
Magic of Spice says
August 8, 2011 at 5:46 pmI have not tried an ice cram yet, but I want to soon. Yours looks so creamy and delicious!
Ruth Lopez says
August 9, 2011 at 3:14 pmYummy and creamy! I love icecream and raisins. Eating this is like getting all my favorites in one foodie. Thanks for sharing the recipe!
Shelby says
August 11, 2011 at 2:32 amI want ice cream! 😉
Lana @ Never Enough Thyme says
August 11, 2011 at 4:24 amRum Raisin ice cream is such a classic recipe. I love it but haven’t had it in such a long time. I think I’ll be making some this weekend!
Delishhh replied: — August 11th, 2011 @ 7:17 am
Lana – Yeah once you make this it doesn’t last long. . .:)
Eliana says
August 11, 2011 at 6:13 amI was going to say I have to rush to make this before the summer is over but I can surely enjoy it all year long. Looks amazing!
Splendid Willow says
August 11, 2011 at 6:26 amI am back! 10 pounds heavier after a lot of ice cream and good wine! But I am happy and relaxed!
Warn hugs to you,
Mon
Delishhh replied: — August 11th, 2011 @ 7:14 am
Welcome back! So glad you had a good time. Did you see the second issue of House of Fifty? Check it out – http://delishhh.com/2011/08/10/pear-rosemary-and-goat-cheese-foccacia/ We need to catch up soon!
Sarah says
August 11, 2011 at 6:56 pmI never really like rum raisin ice cream until I got older. I now love the way the rum gives the raisins flavor but prevents them from freezing. Yum! 🙂
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tasteofbeirut says
August 15, 2011 at 4:42 amThis is the kind of ice-cream that is worth making at home! I can just imagine the tantalizing flavor and how much better this is than the store-bought kind!
Barbara @ Barbara Bakes says
August 15, 2011 at 8:09 amThe ice cream looks heavenly. I’ve never had rum raisin.
Nishi says
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This is my first time here and I just love your space. It has some amazing recipes coupled with awesome photography. I am delighted to follow you 🙂
business daily says
August 24, 2011 at 7:22 amI pulled it out last month to make this glorious vanilla custard based ice cream and I havent hit the ice cream aisle since…Homemade ice cream is so freaking good I can barely wait to make another batch. As long as you have heavy cream milk sugar and vanilla in your kitchen you can have fresh ice cream any time you want.
Alison @ Ingredients, Inc. says
August 25, 2011 at 9:51 amwow this look so good!
Saundra Chan says
December 11, 2011 at 1:14 pmAs a kid I wanted to taste her ice cream but I remember rum taste was too weird. Those raisins must be incredible after soaking all night! Delicious.
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