Rum Raisin Ice Cream

Rum Raisin Ice Cream - if you are a fan of rum raisin ice cream, this homemade version may well be the best you will ever try. A few simple ingredients truly create something exceptionally delicious.


  • 1 cup raisins
  • 4 ounces dark or amber rum I like dark for this recipe because it has deeper flavour and also adds some colour.
  • 1 cup sugar
  • 6 egg yolks
  • 2 cups whipping cream 35% milk fat or higher
  • 2 cups whole milk
  • 1 tbsp pure vanilla extract


  1. Soak raisins in the rum overnight in an airtight container. I like to use a mason jar so that I can shake it every now and then to ensure the raisins are evenly soaked.
  2. Combine the milk and cream and heat in the microwave (or on top of the stove over medium heato scalding but not boiling.
  3. In a medium sized saucepan whisk together the egg yolks and sugar very well for about 3 minutes until the mixture is pale and fluffy.
  4. Whisking constantly, add about a cup of the scaled milk to the egg yolk mixture. This tempers the egg yolks so that they do not cook and scramble. Whisk in about another cup and make sure it is well blended with the egg yolk mixture. Finally add the remaining scaled milk and cream and make sure it is well blended in.
  5. Place the saucepan over medium heat and stir constantly but slowly for about 5 minutes until the mixture slightly thickens. At this point you should be able to dip the wooden spoon in the custard and draw a distinct line with your finger on the back of the wooden spoon. Do not boil or mixture may curdle.
  6. Full instructions visit @rockrecipes

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