Rum Raisin Ice Cream Recipe

Ingredients:

• 1 cup raisins
• 1/4 cup rum
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 6 large egg yolks
• 1 teaspoon vanilla extract

Instructions:

1. Place raisins and rum in a small bowl and let sit for 30 minutes.
2. In a medium saucepan, combine heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until sugar is dissolved and mixture is steaming.
3. In a separate bowl, whisk together egg yolks. Slowly pour 1 cup of the hot cream mixture into the eggs, whisking constantly. Pour the egg mixture back into the saucepan and continue cooking over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon, about 5-7 minutes.
4. Strain mixture through a fine-mesh sieve into a clean bowl. Stir in vanilla extract. Chill in the refrigerator for at least 2 hours, or overnight.
5. Churn mixture in an ice cream maker according to manufacturer’s instructions. During the last 5 minutes of churning, add the rum-soaked raisins.
6. Transfer ice cream to a freezer-safe container and freeze until firm, at least 2 hours.
7. Serve and enjoy!

Verdict:

This rum raisin ice cream is smooth, rich, and deliciously boozy. The rum-soaked raisins add a burst of flavor and will make even non-ice cream lovers swoon. It’s the perfect treat for a hot summer day or a cozy winter night.

Serving suggestions:

Serve this rum raisin ice cream on its own or as a topping for warm apple pie or bread pudding. For an extra special treat, drizzle some caramel sauce on top and sprinkle with chopped nuts. Yum!