Rum Raisin Ice Cream

READY IN: 3hrs 20mins
Recipe by 89240

I have not made this recipe.

Top Review by gardenpotter

This ice cream had no where near enough flavor. I ended up adding an extra teaspoon of vanilla & 1 teaspoon of rum extract, but I think the better way would be to use only 3 cups of cream/half & half rather than 4 cups.

Ingredients Nutrition

Directions

  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.

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