Rum and Raisin Ice Cream is one of those treats that just makes you smile. I learned this recipe from my grandmother, who always said the secret was giving the raisins plenty of time to soak up the rum. The result is a rich, creamy ice cream dotted with sweet, rum-soaked raisins. This recipe needs no fancy ice cream maker – just your freezer and a bit of patience.
About the Recipe
This recipe stands out because it uses a traditional method of making ice cream without machines. The process of beating the mixture several times while freezing creates tiny ice crystals, giving you perfectly smooth ice cream. The rum not only adds flavor but helps keep the ice cream softer when frozen.
Why You’ll Love This Recipe
You’ll love how the raisins become little flavor bombs after soaking in rum. The vanilla-scented cream base is rich and smooth, while the rum adds a grown-up twist. Best of all, you don’t need special equipment – just basic kitchen tools you already have. The hands-on time is minimal, though you’ll need patience for the freezing steps.
Rum and Raisin Ice Cream
Cooking Tips
– Don’t skip the raisin soaking time – it’s key for flavor
– Beat the mixture well each time you remove it from the freezer
– Keep the cream cold until you’re ready to whip it
– Make sure your syrup is hot when adding to egg yolks
– Let the ice cream soften slightly before serving
Serving and Storing Suggestions
Serves 6-8 people. Total prep time: 7 hours (including soaking and freezing). Store in an airtight container in the freezer for up to 2 weeks. Serve in chilled bowls with an extra sprinkle of rum-soaked raisins on top.
Similar Recipes
- Vanilla Bean Ice Cream
- Chocolate Rum Ice Cream
- Bourbon Pecan Ice Cream
- Coffee Ice Cream
Nutrient Benefits
While this is without a doubt a treat, raisins provide iron, fiber, and antioxidants. The eggs add protein and vitamins, while cream provides calcium and vitamins A and D. Remember that moderation is key with desserts.
Rum and Raisin Ice Cream
Ingredients
- 2 tbsp Rum
- 125 gms Raisins
- 75 gms Sugar
- 125 ml Water
- 3 Egg Yolks
- 1 tsp Vanilla Essence
- 450 ml Double Cream
Instructions
- Put the rum into a small bowl.
- Add the raisins and leave to macerate for 4 hours.
- Meanwhile, put the sugar and water into a small heavy-based saucepan and stir occasionally over a low heat until the sugar has dissolved.
- Increase the heat and boil rapidly for 5 minutes.
- Place the egg yolks and vanilla essence in a bowl and whip until light and creamy.
- Beating constantly, slowly pour the hot syrup on to the egg yolk mixture.
- Leave to cool then add the marinated raisins.
- Whip the cream until just stiff.
- Then fold into the egg and raisin mixture.
- Pour into a rigid shallow container.
- Cover and place in the freezer.
- Remove the ice cream after 1 hour.
- Turn into a bowl and beat well.
- Return it to the container and freeze again for an hour.
- Remove the ice cream , turn it into a bowl and beat again, then return it to the container and freeze again.
- To serve, transfer the ice cream to the refrigerator for about 30 minutes before serving to soften.
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Frequently Asked Questions
Can I make this recipe without alcohol?
Yes. Replace the rum with apple juice or vanilla extract. The flavor will be different but still delicious. Soak the raisins in warm water with a splash of vanilla extract instead.
Why do I need to beat the ice cream many times?
Beating breaks up ice crystals and adds air, making the ice cream smooth and creamy. This step replaces the churning that an ice cream maker would do.
Can I use an ice cream maker for this recipe?
Yes. After mixing all ingredients, pour into your ice cream maker and follow the manufacturer’s instructions. This will save time and give you similar results.
