Ingredients
Serves 10
Step 1
Combine raisins and rum in small bowl. Cover; let stand at room temperature 2 hours. Drain raisins, reserving 6 tablespoons rum. Combine in same bowl.
Step 2
Whisk egg yolks and sugar in large bowl until blended. Bring milk and whipping cream to boil in heavy large saucepan over medium heat. Gradually whisk into yolk mixture. Return mixture to saucepan; stir over medium-low heat until custard thickens, about 15 minutes (do not boil). Strain custard into bowl. Cool. Add raisin mixture to custard. Refrigerate until cold.
Step 3
Transfer custard to ice cream maker and process according to manufacturer's instructions. Freeze ice cream in covered container until firm, about 4 hours. (Can be prepared 3 days ahead.)
Leave a Review
Reviews (22)
Back to TopOutstanding! Not too rummy using only 6 tablespoons rummy (reserved from raisins). Recipe wasn't totally clear, maybe others used the whole 2/3 cup? Oh, my! Used this recipe as our basis for replicating a favorite Leopold from Savannah's ice cream with our own twist. Instead of raisins substituted dried cherries and added coarsely chopped homemade coconut macaroons and white chocolate. Nirvana!
msanza
Wilmington, NC
8/9/2018
I made this ONLY because my dad loves rum raisin ice cream. Mom and I were pleasantly surprised to find that this was delicious!! So good :) I halved this, because it really is a huge recipe! Added the rum and raisins at the end of the cycle when prompted to add ingredients.
princessgrace76
Calgary, AB
3/29/2018
Not a good recipe. Mixture tastes fine but it will not freeze. I think the problem is that the recipe likely was not tested before posting . Also, research has indicated that fruit/rum should not be added until the very end of churning. I turned it into a custard and froze that, mainly because it's an expensive recipe and I didn't want to waste it.
sandralmillis
Lethbridge, Ab
6/28/2016
Wonderful recipe. I used white rum as i didnt have any spiced rum (dark). Icecream stayed white. And my friends just love it. Super fluffy!! Absolutely recommended
cheesehead78
Australia
5/13/2012
The instructions could be a bit better. You should add the rum raisin mixture after the custard has began to freeze not before refrigeration. Way too much rum. I decrease the amount of rum down to 1/3 cup to soak the raisins and maybe add a tablespoon back to the raisins after draining.
Londres
10/3/2011
Half recipe fit my ice cream maker. I like this ratio of milk to cream for ice cream. I used only three egg yolks (half recipe) which I thought was fine. Ice cream still had a slightly egg-y taste. Added salt and nutmeg. Delicious!
lgl
Houston, Tx
11/8/2010
A few items are bassackwards...#1. the recipe is WAY too "rummy" and raisiny - cut back to 1/3C rum and 2/3C raisins (use fresh ones). #2. do NOT mix sugar and the eggs...instead mix the sugar with the milk. After wisking the eggs carefully add the heated sugar/milk mix to temper the egg yolks, then return to LOW heat (med-low is too high) for 15min. Add 1/8tsp kosher salt and a pinch of nutmeg (fresh grated) to the mix before refrigerating. I also pulse the rum/raisins one or two times in a food processor to help distribute the raisins...before adding to the ice cream maker in the last 5 minutes. Wisk the mixture for a smoother ice cream.
HawgKlr
Florida
8/8/2010
Delicious! Two ideas: 1) Don't add the rum raisins until just before the ice cream has frozen. The alcohol slows down the freezing process while the cream is in the ice cream maker. 2) I didn't have any dark rum in the house, so I used the clear rum we did have. You can add some molasses to it to deepen the color, but it won't be as potent as dark rum. Some people might prefer this.
lisa_m_h
Knoxville, TN
7/25/2010
I just made this and it is the best ice cream I've ever made. I try different recipes all the time and this has the perfect consistency and flavor.
frenchiegirl
Boca Raton, FL
6/12/2010
I love this recipe and have made it numerous times. It's strong but my guests have raved about it! I use a combination of yellow and dark raisins, and also dark rum. I marinate the raisins for several days - soaks up most of the rum. It helps to freeze the ice cream overnight prior to eating.
Anonymous
Woodinville, WA
3/14/2009
I had the best ice cream ever! it was rich and creamy better than my now old time favorite national brand.i brought it to work and everyone loved it also.
sjohseh
11/18/2008
Thanks to a cook from Florida! I didn't throw out the custard when it cooked faster than I expected and curdled. I put the curdled mess in a blender and it smoothed out beautifully. The ice cream was delicious. Not too rummy at all - but some people are sensitive. Give them vanilla and save this for yourself!
Anonymous
Hollis, NH
7/13/2007
我喜欢它……但是没有人吃。太rummy was the general consensus. Maybe nobody likes rum raisin ice cream as much as I do. Won't make it again because it's far too rich for me to eat it all myself.
Anonymous
NC
3/18/2006
This recipe is great. This was the first recipe I used in my new ice cream maker and it turned out perfect. I let my raisins soak over night and it was strong but my friends loved it that way!
lasheila
Vancouver, WA
8/3/2005
Absolutely fabulous! (Forgot about the soaking raisins, and they stood overnight ... delicious, but potent.) Better than any ice cream you could ever buy.
sachskk
No. Potomac, MD
4/5/2005
