Rum raisin ice cream


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A creamy and luscious summer treat for the adults. This eggless soft serve Rum Raisin Ice Cream is flavored with vanilla and real rum.

Rum Raisin Ice Cream was a favorite of mine when I was growing up in Malaysia. Back then we had more Asian and tropical flavors like red bean, corn, yam, and durian. There were also watered down vanilla, strawberry, and chocolate flavors. When Rum Raisin Ice Cream appeared on the scene it instantly became a favorite at our house. Even though the ice cream was artificially flavored, it was different and delicious.
We never made ice cream at home as home ice cream makers were unheard of back in those days. Fresh milk was also not something that was usually consumed. I do not remember ever seeing fresh milk or cream being sold at regular grocery stores. Children drank either condensed or powdered milk and soymilk. Freshly squeezed coconut milk was used only for cooking and not for drinking as a beverage.

Fast forward to the present here in the United States where personal ice cream makers are so affordable and easily available. There is also an abundance of milk, cream, and endless fruits and flavorings suitable for making ice cream. This makes it so easy for the home cook to whip up a delicious batch of homemade ice cream in no time at all.

I noticed too that the quality of milk here is much richer and creamier. Hence, ice cream especially here in Minnesota requires little to no thawing straight out of the freezer. When we first moved here, we enjoyed many, many tubs of ice cream. It was all so creamy and delicious. Unfortunately though, my favorite Rum Raisin Ice Cream was not as easily available. One way is to make my own.

Alcohol – An Anti-Freeze

Most store bought rum raisin ice cream uses rum flavoring instead of real rum as alcohol acts as an anti-freeze. It is said that no more than a ¼ cup (60ml) of rum should be used for 1 quart of ice cream. This will give a very light rum flavored ice cream. Most recipes call for ½ to ¾ cup (120ml to 180ml) of dark rum. I used slightly more than half a cup (hic!) and my ice cream was definitely soft serve. It took two days to harden in the freezer as seen in the first 2 pictures. The ice cream quickly melted after a few shots as seen in the picture above.

The recipe below was adapted from I did not use eggs because of egg sensitivities in the family.

Similar Products Used in Making This Rum Raisin Ice Cream

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• Cuisinart 1.5 Quart Frozen Yogurt-Ice Cream Maker (White)

Rum Raisin Ice Cream

A creamy and luscious summer treat for the adults. This eggless soft serve Rum Raisin Ice Cream is flavored with vanilla and real rum. (Makes about 5 cups of Rum Raisin Ice Cream) Prep Time: 25 minutes Cook Time: 5 minutes Total Time: 30 minutes Course: Dessert Cuisine: Western Servings: 10 Calories: 159kcal Author: Linda Ooi



  • Freeze ice cream bowl for 24 hours.
  • Combine raisins and rum a small bowl. Cover with plastic wraps and allow raisins to soften and plump up overnight.
  • In a medium sized saucepan, combine milk, cream, and sugar over medium heat. Bring mixture to a gentle boil, stirring to dissolve sugar, about 2 to 3 minutes. Turn off heat.
  • Pour rum and soaked raisins into milk mixture.
  • Add vanilla essence and stir to combine. Allow mixture to cool. Cover and refrigerate for at least 2 hours.
  • Place frozen bowl on base of ice cream maker and turn it on. Pour chilled mixture into frozen bowl and churn until desired consistency, about 15 to 20 minutes.
  • Transfer ice cream to a container and place in freezer for at least a couple of hours to set before serving.


The amount of rum used will determine the texture of the ice cream. Use less rum for a firmer ice cream.


Calories: 159kcal Tried this recipe?Mention @RotiNRice or tag #RotiNRice!

Enjoy…..and have a wonderful day! 😎


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Sweet, naughty and delicious, this rum and raisin ice cream has a gorgeously smooth and silky texture. With no churning required, it is so straightforward to make, too. Condensed milk is the magic ingredient here – the thick, rich combination of sugar and milk helps to prevent any ice crystals from forming and makes the ice cream easy to scoop straight from the freezer. Soaking the raisins overnight is worth doing as this plumps them up so they are juicy. Without soaking they would be hard to eat.

Georgia Glynn Smith


PREP TIME: 15 minutes, plus soaking

FREEZE TIME: 12 hours

150g (5oz) raisins
50ml (2fl oz) dark rum
300ml (10fl oz) pouring double cream
1 x 397g tin of full-fat condensed milk
you will need a 1-litre (1¾-pint) freezer-proof container or 8 ramekins (see note)

1. Place the raisins in a saucepan. Add the rum and gently heat until just boiling. Spoon into a bowl, then cover and leave to soak overnight until all the raisins are plump and the rum has been absorbed (see recipe introduction). Pour the cream into a large bowl and whisk into soft peaks using an electric hand whisk. Carefully fold in the condensed milk, then the raisins and any excess rum and mix well.

2. Spoon into the freezer-proof container or ramekins and freeze for a minimum of 12 hours or overnight.

3. Serve scoops of ice cream with fresh fruit (try the Glazed Pineapple with Rum and Lime in my book).


Spooned into ramekins, the ice cream will freeze more quickly – in just a few hours. Don’t overfill them as the mixture will expand as it freezes – ramekins with a capacity of 150ml (5fl oz) would be ideal.


Make the ice cream at least 12 hours ahead.


Freezes for up to 2 months.


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Homemade Rum Raisin Ice Cream

I’m not sure what it was but a few nights ago, I had an overwhelming urge to begin planning our meals for the next two months, a big part of which I wanted to feature older recipes that don’t get their due. This autumn and winter, we’re going to cook like it’s 1700 – 1950; Shepard’s pie, German Christmas cakes, Yorkshire pudding, perhaps an Apple Dowdy from Colonial America. I want to go back and make things that get most of their flavor profile extracted from a handful of key ingredients; fruits, nuts, meats, liqueurs, or spices.

We’re kicking it off with homemade raisin rum ice cream. The first recipe we are trying comes from Serious Eats and has cinnamon and dark brown sugar (more molasses content), which we thought sounded nice, especially now that the air has turned cold and the leaves started to change. The only modifications we made out of the gate is our decision to opt for the stronger, more expensive Mexican vanilla over classic Tahitian vanilla given how crazy we are about the stuff, and the choice of Vietnamese (or Saigon) cinnamon over any of the other varieties since it is the only one we use thanks to KansasKate introducing it to us years ago in the blog comments. (How did we live without this? It’s so much better!)

The process began last night when we took 1/2 a cup of original dark Myers’s Rum and soaked 1 cup of raisins in it. You can use golden raisins, which we considered doing because we like them as snacks, but we wanted a bit more tartness and visual contrast to the rich, creamy ice cream base. We put them in an air-tight container and let them sit for about 18 hours, occasionally shaking them to turn over the raisins and increase rum uptake. You can leave them for up to 48 hours, which will cause more of the rum flavor to absorb if you want to go for maximum effect.

When we came back to inspect our rum raisins the next day, they had definitely become plump, bursting with flavor. We strained them and reserved the raisin-flavored rum in a bowl, as instructed by the recipe, because we’ll need it later toward the end of the ice cream making process.

Meanwhile, we got our other ingredients ready. In a medium copper pot, we had 2 cups of whole milk, 2 cups of heavy cream, 1/2 cup of white sugar, 1/4 cup of dark brown sugar, 1/4 teaspoon of Vietnamese cinnamon, and a pinch of salt. We whisked it together to make sure it was all consistent. We also separated out our four egg yolks (saving the egg whites for scrambled eggs and sausage in the future – no reason to waste money).

Next, it was time to start. Over medium heat, we constantly stirred the ingredients in the copper pot until the concoction began to steam.

Once that happened, remember that bowl of egg yolks? We had pre-whisked the bowl so the egg yolks were all mixed together. Then, we slowly incorporated the rum raisin ice cream base from the copper pot into the egg yolks, whisking constantly so it all blended together nicely, turning off the heat for a few seconds to focus on this step. When we were done, we had a very hot mixing bowl.

We poured the mixing bowl (use oven mitts unless you want to get seriously burned) back into the copper pot, reignited the medium heat, and began stirring constantly to make sure the milk and cream, which now included the eggs, didn’t burn.

We kept at this until the rum raisin ice cream base thickened to the point it coated a spoon. You have to make sure you constantly stir the bottom so it doesn’t curdle.

When that was done, we turned off the heat. Next, we needed to sift out the milk fats, as well as any cooked eggs that resulted from the earlier steps. Using a fine mesh strainer, we filtered the ice cream so only the creamy perfection made its way down into a mixing bowl.

When that was done, we put it in the refrigerator for 4-5 hours to let it throughly chill.

Once it was chilled, we took it out of the refrigerator and added the two tablespoons of rum we had reserved from when we drained the raisins earlier, along with the Mexican vanilla. We then took a spoon and mixed it all together so it was completely incorporated.

Time to transfer it into the ice cream bowl for the ice cream machine (the bowl needs to be frozen for 24 hours prior to this step, otherwise you’re going to have a bad time!).

Awesome. Now, we need to get the ice cream maker setup while I go play Tales of Zestiria.

We’re using a Cuisinart that Aaron’s parents got him when we moved into our second apartment years ago. It works really well and is simple to operate with a single switch. It makes 2 quarts of ice cream at a time, though this particular recipe yields around 3 pints so there was plenty of room left for the raisins, which we’ll add later.

It took around 30 minutes for the ice cream to thicken to the consistency of soft serve. Toward the end, it was time to add the rum raisins that we had soaked and filtered, allowing the ice cream maker to get them properly mixed into the dessert.

At this point, this is what the ice cream maker looked like as it continued to churn for the final few minutes …

Once that was done, we stopped the machine and prepared to transfer the now soft-serve rum raisin ice cream to air tight containers to freeze.

It was beautiful up close … all of that cinnamon and rich, creamy flavor.

We split our two pints across two different containers of roughly equal size. The trick with this recipe is the ice cream needs to freeze for 24 hours, rather than the usual 2 to 4 hours. The reason: The rum in the raisins is heavily concentrated at the moment. If you were to take a bite of it, it would be like a mini-shot of pure rum, overwhelming the flavor profile. Instead, you want the raisins to release a lot of the liquid into the ice cream as it crystallizes, mellowing through diffusion.

Update: The Rum Raisin Ice Cream the Next Day

The ice cream itself is fantastic – this is very, very rich stuff that is leagues head of the commercial “frozen dessert product” you get with a lot of major ice cream brands due to the practice of adding air to reduce costs and improve profit margins. The whole batch contains 3,410 calories so make sure you divide and measure it appropriately, though given how concentrated it is, it doesn’t take much to satiate a person.

The biggest problem Aaron and I have is the alcohol in the rum is too strong for us, even a day later. If I were re-making this solely for in-house consumption, I’d cut the number of raisins in half so the overall rum absorption was a lot lower, removing much of the bite. On the other hand, if it continues to sit for several days, it should mellow considerably as the ice cream absorbs the rum held within the raisins.

We’re probably going to make the rounds later and have people try it as there is no way he and I can go through this much real ice cream.

If you’re interested in making your own ice cream or the ice cream business, there is a nice article here that details some of the equipment and scientific techniques involved in getting certain end results. America’s Test Kitchen also has a technique they use to result in more commercial home ice cream, which involves substituting a portion of the sugar with corn syrup and then retaining part of the ice cream base prior to mixing to then re-introduce after the rest has been churned in order to seed smaller crystal formation during the freezing process, resulting in a smoother texture.

I’m already dreaming up other homemade ice cream recipes we can try; pistachio, butter pecan, birthday cake, blueberry, espresso … this base is so good, it can be adapted in practically endless combinations. I bet green tea ice cream would be probably be good. And peanut butter cup; cookie dough; my dad and sister loved that nectarine and white chocolate cream pie, I bet I could adapt it into an ice cream flavor. It would make for a really fun science project, getting the balance and consistency of it right. I bet I’d have to juice the nectarines, creating a sort of extract to add to the final step right before putting in the ice cream machine, along with using macerated nectarines, though I’m not sure what would be ideal for soaking.

Update: We made a Lindt white chocolate ice cream recipe that turned out wonderfully.


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Haagen-Dazs Rum Raisin Ice Cream was always a favorite flavor in our house growing up. I’d actually never made a homemade version until recently, and since it’s summertime, now is the perfect time to share!

I know many of you are avoiding alcohol right now, so here are a couple of tips if you don’t want to use rum in the ice cream base recipe:
1. Go ahead and plump the raisins in the rum (that’s what gives the raisins that amazing burst of rum flavor, and the amount of alcohol in the end recipe is minimal).
2. Drain the raisins as recommended in the recipe, but substitute the 3 tablespoons of rum for 1 tablespoon of good vanilla extract. You won’t have as much of the rum flavor, but the added vanilla along with those plumped raisins will make the ice cream really flavorful.
3. If you absolutely don’t want any rum in the recipe (even to plump the raisins) you can plump them with 1/3 cup of water plus 1 tablespoon of vanilla extract. Then, instead of adding the 3 tablespoons rum to the custard mixture, you can add 1 tablespoon of vanilla extract.

If you’re looking for a good ice cream maker, I highly recommend the Cuisinart. I’ve had one for over 20 years and it’s still running strong! And, for the picture above, I used a gluten-free ice cream cone, but if you’re looking for a grain-free ice cream cone recipe, check out the waffle cone recipe in my cookbook!

Here are some additional summertime ice cream recipes you might enjoy:
Paleo Chocolate Chip Cookie Dough Ice Cream
Chocolate Peanut Butter Ice Cream
Apricot Ice Cream
Dairy-Free Vanilla Ice Cream
Almond Butter Chocolate Fudge Chunk Ice Cream

Makes about 1 quart

Rum Raisin Ice Cream (Grain-Free, Dairy-Free)

Adapted from The Perfect Scoop .

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    For the Ice Cream:

  • 1/2 cup raisins
  • 1/3 cup rum (see notes in above post to reduce the rum in the recipe if needed)
  • 1 1/2 cups coconut milk (or raw cream)
  • 1/2 cup coconut cream (or raw milk)
  • 1/2 cup maple syrup
  • 4 egg yolks


  1. Place the raisins and rum in a small saucepan and bring to a simmer over low heat. Remove from the heat and let the mixture stand for 1 hour. (You can do this step one day in advance.)
  2. Place the milk, cream, maple syrup and egg yolks in a medium saucepan and whisk until combined. Heat over medium-low and whisk constantly, until the mixture thickens and coats a wooden spoon when dipped into the mixture. Pour the mixture through a stainer and cool over an ice bath. Cover and place in the refrigerator until throughly chilled, about 3-4 hours. When you’re ready to freeze the ice cream, drain the raisins over a bowl and measure the drained rum. You’ll want a total of 3 tablespoons of rum, so add more rum if needed. Stir the rum into the milk mixture.
  3. Freeze the mixture according to your ice cream maker manufacturer’s instructions. During the last few minutes of churning, add the rum-soaked raisins.



5609 cal


332 g


448 g


162 g 4597 Copyright 2016 Deliciously Organic

Rum Raisin Ice Cream The combination of rum and raisins has long elevated all kinds of desserts; but when applied to a vanilla custard base, the flavors truly shine. Yield: makes About 1 1/2 Quarts


  • 1 cup raisins
  • 1 cup dark rum
  • 3⁄4 cup sugar
  • 6 egg yolks
  • 2 cups milk
  • 2 cups heavy cream
  • 1 tbsp. vanilla extract


  1. Place raisins and rum in a small bowl, cover with plastic wrap, and let sit until raisins soften and absorb rum, at least 8 hours or overnight. Drain, reserving 2 tbsp. rum, and set raisins and rum aside.
  2. Place sugar and yolks in a 4-qt. saucepan, and whisk until pale yellow and lightened slightly, about 2 minutes. Add milk, and stir until smooth. Place over medium heat, and cook, stirring often, until mixture thickens and coats the back of a spoon, about 10 minutes. Pour through a fine strainer into a large bowl. Whisk in drained raisins along with reserved rum, cream, and vanilla; cover custard with plastic wrap, pressing it against the surface of the custard, and refrigerate until chilled.
  3. Pour custard into an ice cream maker, and process according to manufacturer’s instructions until churned and thick. Transfer to an airtight container, and seal. Freeze until set before serving, at least 4 hours.
  1. 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.
  2. Add the milk to a heavy bottom, medium saucepan. Add 1/2 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.
  3. While the milk is steeping, combine the remaining 1/4 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.