Rum and Raisin Ice Cream

Boozy ice cream works a treat. Rum, in particular, goes so well with a creamy ice cream base. Add some raisins and you have a winning dessert every time… rum and raisin ice cream. Once this ice cream was ready, I added biscotti to make the perfect ice cream sandwich.

Rum and Raisin Ice Cream

Don’t like rum and raisin ice cream? Try these alternatives.

One of the first ice creams I made was black beer ice cream. If you enjoy beer you need to have a go at this recipe. If you prefer sorbet you could try this red wine sorbet which is sure to please.

Rum and Raising Ice Cream Recipe

Prep Time: 20 mins
Yields: 1L


  • 1 cup raisins
  • 100ml dark rum
  • 6 egg yolks
  • 1/4 cup sugar
  • 2 cups whipping cream
  • 1 cup full cream milk
  • 1/4 cup golden syrup
  • 1 teaspoon vanilla extract


  1. Place raisins and rum in a pan and bring to the boil then allow to cool.
  2. Whisk egg yolks and sugar in a small bowl until pale in colour, set aside.
  3. Add cream and milk to large saucepan and heat on high until simmering. Remove from heat and slowly add 1 cup of heated milk to the egg yolks, all the while whisking the yolks.
  4. Slowly pour yolk mixture, golden syrup and vanilla into saucepan of milk and continue heating on medium heat until ice cream base thickens. You'll know the base is ready when it coats the back of a spoon.
  5. Stir in raisins and rum until combined.
  6. Allow ice cream base to cool in the fridge overnight or for at least 3 hours.
  7. Add base to ice cream maker and churn. Once complete, add to a container and freeze for an additional 2-3 hours until hardened.


User Rating

5 (2 Votes)




A Melbourne guy who loves to create amazing ice cream.

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