Rum and raisin ice cream in a bowl

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 raisin ice cream in a bowl
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Rum and Raisin Ice Cream

A creamy rum-flavoured ice cream with raisins for extra yumminess.
Prep Time5 mins
Cook Time10 mins
Freeze time3 hrs
Total Time3 hrs 15 mins
Course: Dessert
Keyword: ice cream, rum and raisin

Ingredients

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

Instructions

  • Place raisins and rum in a pan and bring to the boil then allow to cool.
  • Whisk egg yolks and sugar in a small bowl until pale in colour, set aside.
  • 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.
  • Slowly pour yolk mixture, golden syrup, and vanilla into a 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.
  • Stir in raisins and rum until combined.
  • Allow ice cream base to cool in the fridge overnight or for at least 3 hours.
  • Add base to ice cream maker and churn. Once complete, add to a container and freeze for an additional 2-3 hours until hardened.

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