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Rum Raisin Ice Cream
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Rum Raisin Ice Cream

Easy to scoop homemade rum raisin ice cream. This recipe features golden raisins soaked in dark rum for over 72 hours.
Yield: about 1 quart
Prep Time10 minutes
Cook Time15 minutes
Freeze Time4 hours
Total Time4 hours 25 minutes
Course: Dessert
Cuisine: American
Servings: 8
Author: Maryanne Cabrera

Equipment

  • ice cream maker

Ingredients

Rum Soaked Raisins:

  • 108 grams golden raisins (¾ cup)
  • 55 grams dark rum (¼ cup or 59ml)

Ice Cream Base:

  • 112 grams egg yolks (¼ cup + 3 Tbsp)
  • 160 grams milk (⅔ cup)
  • 464 grams heavy cream (2 cups)
  • 120 grams granulated sugar (½ cup + 1 ½ Tbsp)
  • 42 grams glucose or reduced corn syrup* (2 Tbsp), see notes
  • pinch kosher salt
  • 163 grams Rum Soaked Raisins (1 cup)

Instructions

Rum Soaked Raisins:

  • Set raisins in a 2 cup canning jar or jar with a tight fitting lid. Add rum.
  • Let the raisins soak in the rum at room temperature for a minimum of 48 hours to absorb all the rum. Invert the jar a few times to help distribute the rum. (If the raisins are not soaked long enough, any rum that doesn't get absorbed will soften the churned ice cream if it is added.)

Ice Cream Base:

  • Note: Have ready a fine-mesh strainer suspended over a medium bowl before you begin recipe.
    In a medium saucepan, with a silicone spatula, stir together the egg yolks, milk, and 174 grams (¾ cup) of the cream until well blended. Stir in the sugar, glucose (reduced corn syrup), and salt until the sugar has dissolved.
  • Heat the mixture of medium-low, stirring, until slightly thicker than heavy cream. When a finger is run across the back of the spatula, it will leave a well-defined track. An instant-read thermometer should read 170° to 180°F (77° to 82°C).
  • Immediately pour the mixture into the strainer, scraping up the thickened mixture that has settled on the bottom of the pan. Press it through the strainer and scrape any mixture clinging to the underside of the bowl.
  • Stir in the remaining cream (290 grams/ 1¼ cup). Cover and refrigerate for a minimum of 8 hours or until no warmer than 43°F/6°C. Set a covered storage container in the freezer.
  • Churn the custard in a prechilled ice cream maker. Transfer the ice cream to the chilled storage container. Press a piece of plastic wrap on the surface of the ice cream, cover the container, and allow the ice cream to firm in the freezer for 30 minutes to an hour.
  • Stir in rum soaked raisins*. Replace plastic wrap, cover, and return to freezer for at least 4 hours before serving.

Notes

I added the rum soaked raisins during the last 3 minutes of churning. 
TO MAKE REDUCED CORN SYRUP: Pour 80 grams (1/4 cup or 59 ml) light corn syrup into a glass measure with a spout. Bring to full boil in the microwave. Remove from microwave and stir in an equal weight or volume of corn syrup. This will result in the same consistency of glucose.
  • I used a 1100W microwave to heat the light corn syrup on high power for 3o second intervals until boiling. 
Storage: Ice cream will keep in the freezer for 3 days.
NOTE: Recipe has been reprinted with permission from Houghton Mifflin Harcourt.

Nutrition

Calories: 391kcal | Carbohydrates: 34g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 219mg | Sodium: 39mg | Potassium: 202mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1087IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg