Rum Raisin Ice Cream - Recipe Girl

Rum Raisin Ice Cream - Recipe Girl

08

Jul

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Rum Raisin Ice Cream

posted by Tricia Buice

Rum Raisin Ice Cream – a classic summer treat with plump, rum soaked raisins and a rich custard base loaded with vanilla beans.

Rum Raisin Ice Cream has been a popular flavor for many years, and that might be because “rum soaked raisins” are so appealing. There are no artificial flavors in this recipe, we used real rum to spike the vanilla bean ice cream and soak the sweet raisins. The dark rum is not at all overpowering in this recipe, it’s just another delicious layer of flavor that gives this complex frozen treat its signature taste.  These juicy raisins “pop” with sweet rum flavor especially when stirred into this velvety smooth vanilla custard.

Homemade ice cream has always been a special summer treat in our family.  My parents did the whole ‘crushed ice, salt and hand-churned labor of love’ back in the day.  Honestly, we all had to take a turn to hand crank the ice cream if we wanted to enjoy some later!  I found the whole process difficult when our children were small, so we abandoned our old ice cream maker and stuck with store-bought.  Then these new, simple, electric ice cream makers hit the market and homemade ice cream was once again part of our summer ritual.

Once a month we host a family dinner at our house.  Our grown children and their families come to dinner and hang around and visit with us through the evening.  Serving homemade ice cream for dessert is always memorable, and a terrific way to keep them coming back for more!  I love make-ahead desserts, and this ice cream is a no-fuss way to impress all your guests, family or not!

Even though there are several steps to making homemade ice cream, each one is easy and worth every, single minute!

PrintRecipe

Yield: 1 Quart

Prep Time: 30 minutes

Cook Time: 10 minutes

Rum Raisin Ice Cream

Ingredients

  • 2/3 cup raisins, mixed light and dark
  • 1/2 cup dark rum
  • 2 to 3 thin strips of orange peel
  • 1 cup whole milk
  • 1/2 vanilla bean, split
  • 3/4 cups granulated white sugar, divided
  • 1 1/2 cup heavy cream
  • 2 ounces cream cheese, room temperature
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