Rum Raisin Ice Cream ~ a classic summer treat with plump, rum soaked raisins and a rich custard base loaded with vanilla beans.
This Rum Raisin recipe first appeared on RecipeGirl where I’m a contributor and occasionally post delicious desserts!
Rum Raisin Ice Cream has been a popular flavor for many, many years, and that might be because “rum soaked raisins” are so appealing. There are no artificial flavors in this recipe, we used real dark rum to spike the vanilla bean ice cream and soak the sweet raisins. The rum is not at all overpowering in this recipe, it’s just another delicious layer of flavor that gives this complex frozen treat its signature taste. These juicy raisins “pop” with sweet rum flavor especially when stirred into this velvety smooth vanilla custard.
Homemade ice cream has always been a special summer treat in our family.
My parents did the whole ‘crushed ice, salt and hand-churned labor of love’ back in the day. Honestly, we all had to take a turn to hand crank the ice cream if we wanted to enjoy some later! I found the whole process difficult when our children were small, so we abandoned our old ice cream maker and stuck with store-bought. Then these new, simple, electric ice cream makers hit the market and homemade ice cream was once again part of our summer ritual.
Once a month we host a family dinner at our house. Our grown children and their families come to dinner and hang around and visit with us throughout the evening. Serving homemade ice cream for dessert is always memorable, and a terrific way to keep them coming back for more! I love make-ahead desserts, and this ice cream is a no-fuss way to impress all your guests, family or not!
Even though there are several steps to making homemade ice cream, each one is easy and worth every, single minute of effort!
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a classic summer treat with plump, rum soaked raisins and a rich custard base loaded with vanilla beans.
- 2/3 cup raisins , mixed light and dark
- 1/2 cup dark rum
- 2-3 thin strips of orange peel
- 1 cup whole milk
- 1/2 vanilla bean , split
- 3/4 cups granulated sugar , divided
- pinch of flaky sea salt
- 4 egg yolks
- 1 1/2 cup heavy cream
- 2 ounces cream cheese , room temperature
- Place the raisins, rum and orange peel in a small saucepan. Cook over medium heat until it comes to boil. Remove from the heat, cover and set aside. Once cooled, store the raisins and rum in a glass jar with a lid at room temperature until needed.
- Add the milk to a heavy bottom, medium saucepan. Add ½ cup of the sugar, salt, and the vanilla bean pod to the milk. Warm over medium heat, stirring to dissolve the sugar, until the mixture almost comes to a boil. Cover and remove from the heat. Steep for 30 minutes.
- While the milk is steeping, combine the remaining ¼ cup of granulated sugar with the 4 egg yolks in a medium mixing bowl. Whisk vigorously until the mixture is pale and slightly thickened. Set aside.
- Place a large glass or metal pan inside another larger bowl filled with ice. Add the heavy whipping cream to the bowl set in the ice bath. Set aside.
- After the milk mixture has steeped for 30 minutes, remove the vanilla bean pod and scrape all the beans into the milk mixture. Put the milk back on medium heat and cook until it starts to boil. Remove from the heat.
- Temper the eggs by slowly drizzling a little of the hot milk mixture into the eggs while whisking constantly. Continue adding the hot milk to the egg yolks, a little at a time, until combined.
- Once the hot milk has all been added to the eggs, pour the egg/milk mixture back into the saucepan. Heat on medium, stirring constantly, until the mixture coats the back of the wooden spoon.
- Remove from the heat and add the cream cheese. Whisk or blend with an immersion / stick blender until smooth. Pour the custard into the cream set over the ice bath. Stir occasionally (about every 5 minutes) while cooling, about 30 minutes. Refrigerate the custard for at least 8 hours or overnight before processing.
- Drain the raisins and add the rum to the custard mixture.
- Process according to the manufacturers directions for your ice cream maker. Once processed, stir in the raisins and freeze the finished ice cream for several hours or overnight before serving.
Tempering eggs is a method used to slowly increase the temperature of the eggs, so you can prevent them from scrambling while cooking the mixture to a safe temperature.
Recipes makes 1 quart of ice cream
You will need an ice cream maker to process this ice cream recipe
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Here is a link to our favorite ice cream maker and storage container – click on the photos for more information:
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Looking for more delicious ice cream inspiration? One recipe that is often overlooked but is super delicious, is our Chocolate Fluffernutter Ice Cream with a rich chocolate base and a blend of peanut butter and marshmallow fluff (fluffernutter) ribboned throughout. And even though it looks a little like a ‘plain Jane’ ice cream, this Buttermilk Honey Ice Cream is anything but plain! I really want to try this Low Carb Death by Chocolate Ice Cream Recipe from All Day I Dream About Food, it looks absolutely fantastic.
And finally, if you want to use up the rest of your raisins, why not dig into this Rum Raisin Croissant Bread Pudding Bake ~ by WonkyWonderful. And don’t miss this lovely Sour Cream Raisin Pie ~ from Boulder Locavore.
Thanks so much for stopping by!
Tricia
Haven’t made ice cream in a while – this looks so good ! A recipe to add to our list – for sure ! Have a lovely weekend Tricia!
Thanks ladies! You too!
The texture of your ice cream looks wonderful, Tricia! I’d have to hold the raisins for my hubby but the rum flavor sounds perfect for summer 🙂
Thanks Susan – we really enjoyed this batch of ice cream – something about that rum 🙂
Such a dreamy ice cream! Our oldest comes by every Sunday night for dinner—I hope he will still do that when he has a family of his own (not like it looks like that will happen anytime soon!!!).
How wonderful Liz – I love that he still enjoys dinner with the parents. This is a delicious treat – especially on these super hot days. Thanks!
Rum raisin ice cream — when made with actual rum — is wonderful stuff. And yours looks excellent — it’s the real deal. Haven’t had this for ages — maybe time to make some! Thanks so much.
Yes indeed John! We love our spiked desserts around here. Such a great summer treat. Hope you’ll give it a try because I bet you have some rum at your house 🙂
I have never had rum raisin ice cream and by the look of yours, I have been missing out! It sounds and looks luscious!
Hi Thao! I hope you get the chance to give this a try – it’s so delicious, creamy and we love the little punch of the rum. Happy summer!
Rum raisin ice cream is great and yours looks delicious, Tricia! Love it with the dark rum and all the other good ingredients. I remember those days long ago, Mom making the ice cream, the ice and salt and all of us sharing the cranking.
That is great that your children joining you for a family dinner once a month. Sounds like a fun, a perfect gathering with good food. Take care
Always lots of food for sure Pam. Thanks! Hope you’re having a terrific summer.
I’m forcing myself to take a little ice-cream making break so can I just have a few bowls of yours?! It looks amazing. My husband would love this rum raisin flavor (he likes to consume alcohol in dessert form). It looks so smooth and creamy. You’re making me wish, as I often do, that I could eat unlimited amounts of ice cream and hot fudge. ; ) And I love hearing about your monthly family dinners. I can picture them…the lure of your food and desserts must have everyone counting the days to one of the dinners!
Why yes you can Monica! Come on over 🙂 We used to live in Tennessee and there is a really great dairy company named Mayfield’s. They have the best milk, ice cream, etc. We used to say we’re going to have to change our Mayfield ways – when from time to time, we started making a regular thing out of a bowl of pralines and cream, or Moose Tracks each night. I miss those days – haha. I wish I could eat endless bowls of this stuff too! It’s just not fair that lettuce doesn’t taste like ice cream 🙂 Have a wonderful day and thanks!
How wonderful that your kids and their families live close by. Love everything about this ice cream and those succulent raisins , DELICIOUS!!!
Thanks Cheri! I know you must miss your family while spending time in the PNW. Hope the weather has been wonderful 🙂
I haven’t made ice cream this year. It’s time I try your delicious looking recipe. My dad used to immerse fresh picked fruit with rum and pour it over ice cream. It was potent but good. It’s called a Rumtopf ( rum pot) in Germany .
I love your dad’s idea Gerlinde – what a wonderful treat. I guess you get to enjoy a delicious dessert and a nightcap all in one dish!
Must be delicious..a treat for people you love:)
For the raisin lovers Monique! Such a treat with the touch of rum 🙂
I love this time of year when we get to start making cold treats like this! Raisins and rum sounds fantastic!
Thanks Ginny – It’s been so crazy hot here in Virginia I’m ready for fall!
I never really knew what to think about rum raisin ice cream (mind you, I’ve never tried it). But yours looks delicious!
Thank Kelly – I hope you get to try it sometime. Rum soaked raisins are pretty fantastic!
I never liked rum raisin as a kid, but now that I am an adult and do love rum, perhaps I’d enjoy it! This recipe looks great and I neeeeed to get my ice cream maker up and running.
Rum raisin seems like a more grown up treat for sure. Perhaps it’s the rum! Thanks Ashley.
I grew up doing the hand cranked ice cream thing too! I miss it. Beautiful photos of this ice cream!
Thank you Jill – wasn’t it fun way back then – haha!
I haven’t seen rum or raisin in ice cream. This looks incredible!
Thank you Brandi! There are several popular ice cream companies that make a rum raisin – but homemade is our favorite 🙂
Stop right there! Rum raisin has been my go-to, all-time favorite ice cream since I was 3. My grandmother tells the story of taking me to the ice cream shop where I would always ask for “wum waysin”. This looks absolutely amazing. I’ve got some special Martinique rum and I’m making this recipe!
I love food memories Lisa and this one is so sweet 🙂 I hope you love it too!
Wow! I love the two toned plump raisins, and I bet the store bought version doesn’t include actual dark rum ~ this is just mesmerizing, pinning and sharing !!!!
Thanks Sue! Real rum makes all the difference – and it’s so perfect with raisins. Thank you!
Haven’t made or had an ice cream yet this year…the weather is unreasonably cool and this morning when I went shopping I had to wear a winter jacket. Just ridiculous…now it’s slightly warmer but still very cloudy and rainy..maybe I should just turn on the heater and enjoy some ice cream! Your rum raisin ice looks really creamy and tempting!
Oh wow Angie – I would happily send you some of the horrid heat we’ve been having this summer. So dry and humid, just hot, hot, hot. I say turn on the heat and have ice cream! Thanks for stopping by – have a lovely week!