Rum Raisin Ice Cream is a traditional frozen dessert that features raisins soaked in dark rum, blended into a rich custard ice cream base. Originating from European influences, particularly Italy and Spain, this ice cream is beloved for its deep flavors and smooth, velvety texture.
Rum Raisin Ice Cream is a rich, creamy, and indulgent frozen dessert with deep roots in European culinary traditions, particularly in Italy and Spain. The combination of plump, rum-soaked raisins and a smooth custard base makes this ice cream a decadent treat with a delightful boozy kick. In this guide, we’ll show you how to make Rum Raisin Ice Cream (Italy/Spain) at home, using simple yet authentic ingredients for a truly classic dessert.
Ingredients Needed
To make homemade Rum Raisin Ice Cream, you’ll need:
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup sugar
- 4 egg yolks
- 1/2 cup dark rum
- 3/4 cup raisins
- 1 tsp vanilla extract
- 1/4 tsp sea salt
Step-by-Step Guide to Making Rum Raisin Ice Cream
1. Soak the Raisins
In a small bowl, combine the raisins and dark rum. Let them soak for at least 1 hour, or overnight for maximum flavor.
2. Prepare the Ice Cream Base
In a saucepan over medium heat, combine whole milk and heavy cream. Stir until the mixture is warm but not boiling.
3. Whisk the Egg Yolks and Sugar
In a separate bowl, whisk the egg yolks and sugar together until the mixture becomes pale and creamy.
4. Temper the Egg Yolks
Slowly add a ladle of the warm milk mixture into the egg yolks while whisking continuously. Gradually add the rest of the milk mixture, whisking constantly.
5. Cook the Custard
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. Do not let it boil.
6. Add Rum-Soaked Raisins and Flavoring
Remove from heat and stir in the vanilla extract, sea salt, and the rum-soaked raisins (including any leftover rum). Mix until well combined and allow the mixture to cool completely.
7. Freeze the Ice Cream
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, pour the mixture into a container, freeze, and stir every 30 minutes until it reaches a creamy consistency.
8. Serve and Enjoy!
Once frozen, scoop the ice cream into bowls or cones. Garnish with additional rum-soaked raisins or a drizzle of caramel for extra indulgence.
Tips for Best Results
- Use high-quality dark rum: The flavor of the rum will deeply impact the overall taste of the ice cream.
- Let the raisins soak overnight: This enhances their sweetness and ensures a rich, boozy flavor.
- Chill the custard before churning: This helps achieve a smoother, creamier texture.
Now that you know how to make Rum Raisin Ice Cream (Italy/Spain) at home, why not treat yourself to this indulgent, boozy dessert? Enjoy the creamy, deep flavours in every spoonful!
