Rum Raisin Ice Cream
A decadent ice cream featuring rum-infused raisins and a rum-spiked custard base for a cocktail-inspired dessert.
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Instructions
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Combine egg yolks and sugar in a large saucepan, then gradually whisk in heavy cream and milk.
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Heat the mixture over low heat, whisking until it slightly thickens, ensuring not to boil; remove from heat and cool.
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Stir vanilla extract and 1/4 cup rum into the cooled custard, then chill in an airtight container for at least 8 hours.
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Separately, combine raisins with 1 cup rum in a small saucepan, heat over low for 5 minutes, then cool completely.
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Churn the chilled custard according to your ice cream maker's instructions.
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Add the cooled, plumped rum raisins about 15 minutes into the churning process.
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Transfer the churned ice cream to a freezer-safe container and freeze for 2 to 4 hours, or until set.