The Allure of Rich Rum & Raisin Ice Cream: A Timeless Indulgence

There’s a particular magic that happens when simple ingredients are coaxed into something truly extraordinary, and for me, rum and raisin ice cream has always been a testament to this culinary alchemy. I remember, as a young aspiring chef, being utterly captivated by the way the plump, boozy raisins melded with the creamy, vanilla-kissed base, creating a flavor profile that was both comforting and sophisticated. It’s a dessert that whispers of cozy evenings and shared moments, a classic that never fails to transport me back to those formative years in the kitchen, forever chasing that perfect scoop.

Recipe Overview

• Prep Time: 20 minutes (plus 2-3 hours soaking time)
• Cook Time: 10-15 minutes
• Total Time: 4 hours 20 minutes (including chilling and churning/freezing)
• Servings: 6
• Yield: Approximately 1 quart
• Dietary Type: Dairy

Ingredients

• 2⁄3 cup raisins
• 3 tablespoons rum
• 2 1⁄2 cups whipping cream
• 1 vanilla bean
• 4 extra-large egg yolks
• 1⁄2 cup superfine sugar (heaping)

Equipment Needed

• Medium bowl
• Small saucepan
• Whisk
• Sharp knife
• Cutting board
• Heavy-bottomed saucepan or double boiler
• Wooden spoon
• Fine-mesh sieve
• Ice cream maker (optional)
• Freezerproof container

Instructions

This exquisite rum and raisin ice cream begins with a crucial first step: infusing the raisins. In a medium bowl, combine the raisins with the rum. Stir them together thoroughly, ensuring each plump raisin gets a good coating of the spirit. Allow this mixture to soak for 2 to 3 hours, stirring occasionally. The goal is for the raisins to absorb the rum, becoming delightfully soft and saturated.

While the raisins are embarking on their boozy journey, turn your attention to the ice cream base. Pour the whipping cream into a heavy-bottomed saucepan. Take your vanilla bean, and with a sharp knife, carefully split it open lengthwise. Use the tip of your knife to scrape out the tiny, aromatic seeds from inside the pod. Add both the vanilla bean seeds and the whole vanilla bean to the whipping cream in the saucepan. Gently heat the cream mixture until it is almost to a boil. Once it reaches this point, remove it from the heat and allow it to stand, covered, for 30 minutes. This resting period is essential for the vanilla to fully infuse its glorious flavor into the cream.

Now, it’s time to create the luscious custard base. In a large bowl, combine the extra-large egg yolks and the superfine sugar. Whisk these together vigorously until the mixture becomes pale yellow and thick. A good indication of proper whisking is when the mixture is pale and leaves a visible trail when you lift the whisk. Next, remove the whole vanilla bean from the infused cream. Gradually add the warm cream to the egg yolk and sugar mixture, stirring constantly with a wooden spoon. It’s important to add the cream slowly to temper the eggs, preventing them from scrambling.

Once the cream is fully incorporated, strain the entire mixture back into the rinsed-out pan you used for the cream, or into a double boiler if you have one. This straining step ensures a silky-smooth final texture, catching any stray bits of vanilla bean or potential egg solids. Cook this mixture over low heat for 10 to 15 minutes, stirring constantly with your wooden spoon. You are looking for the custard to thicken enough to coat the back of the spoon. A key warning here: do not let the mixture boil, as this will cause the eggs to curdle and ruin the custard.

After the custard has thickened, remove it from the heat. Allow it to cool for at least 1 hour, stirring occasionally. This stirring is vital to prevent a skin from forming on the surface of the cooling custard, which can create an undesirable texture.

At this point, you have a choice for transforming your chilled custard into glorious ice cream.

If using an ice cream maker: Ensure your custard is thoroughly chilled (ideally overnight in the refrigerator). Churn the cold custard in your ice cream machine, following the manufacturer’s specific instructions. Just before the ice cream is fully frozen and has reached a soft-serve consistency, add the soaked raisins. Continue churning until the raisins are evenly distributed.

Alternatively, for a no-churn method: Pour the thoroughly chilled custard into a freezerproof container. Freeze the custard, uncovered, for 1 to 2 hours, or until the edges begin to set. Turn the partially frozen custard into a separate bowl and use a fork to stir and break up the ice crystals, or if you have one, beat it in a food processor until smooth. Fold in the soaked raisins, ensuring they are evenly dispersed. Return the mixture to the freezerproof container, and freeze for an additional 2 to 3 hours, or until it reaches your desired firm consistency.

Once the ice cream is frozen, cover the container with a lid to prevent freezer burn and store it for later enjoyment.

Expert Tips & Tricks

For an even richer rum flavor, you can gently warm the rum before adding it to the raisins. This helps to release more of its aromatic compounds. If you find that your raisins haven’t fully absorbed all the rum after soaking, don’t worry – the excess liquid will add a delightful complexity to the ice cream. When infusing the vanilla, ensure your cream is truly “almost to a boil” but not quite. You should see steam rising and tiny bubbles forming around the edges of the pan. For a truly decadent experience, consider using a high-quality vanilla bean; the difference is noticeable. If you don’t have superfine sugar, you can pulse regular granulated sugar in a food processor a few times to achieve a finer texture, which dissolves more readily.

Serving & Storage Suggestions

This Rich Rum & Raisin Ice Cream is best served slightly softened, allowing its complex flavors to fully bloom. Scoop generous portions into chilled bowls or cones. It pairs wonderfully with a drizzle of warmed rum sauce, a scattering of toasted walnuts, or a delicate lace cookie. For optimal freshness, store the ice cream in a tightly sealed freezerproof container in the freezer. It will maintain its best quality for up to two weeks. If it hardens significantly from being in the freezer for an extended period, let it sit at room temperature for 5-10 minutes before scooping.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	507 kcal
Calories from Fat	357 kcal
Total Fat	39.8 g	61%
Saturated Fat	23.9 g	119%
Cholesterol	275.7 mg	91%
Sodium	45 mg	1%
Total Carbohydrate	32.6 g	10%
Dietary Fiber	0.6 g	2%
Sugars	26.4 g	105%
Protein	4.3 g	8%

(Note: Nutritional information is an estimate and may vary based on specific ingredients and brands used.)

Variations & Substitutions

For those who prefer a touch less alcohol, you can reduce the amount of rum used for soaking the raisins or substitute a dark rum for a milder flavor. If you’re looking for a dairy-free version, you could experiment with full-fat coconut milk or a rich cashew cream, though the texture and flavor will naturally differ. A pinch of cinnamon or a dash of nutmeg added to the cream during the infusion stage can also introduce a delightful warming spice to complement the rum and raisin.

FAQs

Q: Why do I need to soak the raisins?
A: Soaking the raisins in rum plumps them up and infuses them with flavor, preventing them from becoming hard pebbles in your ice cream and ensuring a pleasant chewy texture.

Q: What happens if my custard boils?
A: If the custard boils, the egg yolks will cook and scramble, resulting in a grainy texture instead of a smooth, creamy ice cream.

Q: Can I make this ice cream without an ice cream maker?
A: Yes, absolutely! The no-churn method outlined in the instructions will yield a delicious result, though it may require a bit more effort to achieve the smoothest texture.

Q: How long does the vanilla bean need to steep in the cream?
A: Steeping the vanilla bean for 30 minutes allows ample time for its complex flavors to infuse into the cream, creating a more robust vanilla base.

Q: Can I use different dried fruits besides raisins?
A: While raisins are traditional, you could experiment with other dried fruits like currants or even chopped dried cherries, soaked in rum or another complementary spirit.

Final Thoughts

There’s an undeniable comfort and sophistication to a well-made rum and raisin ice cream. It’s a dessert that has stood the test of time for good reason, offering a delightful balance of sweet, creamy, and boozy notes that appeal to a wide range of palates. Whether you churn it in a machine or embrace the no-churn method, the result is a deeply satisfying treat that’s perfect for a quiet indulgence or for sharing with loved ones. I encourage you to give this recipe a try; I have a feeling it might just become a new favorite in your dessert repertoire.