Rum raisin ice cream (easy, no ice cream maker!)
User Reviews
4.8
Rum raisin ice cream (easy, no ice cream maker!)
Description
The recipe begins by roughly chopping raisins and soaking them in heated rum, preferably Jamaican, for about 30 minutes. This step both infuses the raisins with rum flavor and helps keep them soft after freezing due to alcohol’s lower freezing point. After soaking, excess rum is drained off since no more than 1/4 cup can be used in the final ice cream base to ensure proper freezing.
The ice cream mixture consists of sweetened condensed milk blended with rum, vanilla extract, and optional allspice powder. Separately, heavy cream is whipped until stiff peaks form, providing lightness and aeration. Part of the whipped cream is folded into the condensed milk mixture with rum-soaked raisins, then the remainder is folded in to maintain volume. The mixture is then frozen until set.
This method produces a dense yet creamy ice cream rich with rum flavor and bursts of boozy raisins. It can be served alone or with cones and rum raisin chocolate for added texture and taste. The recipe notes the ice cream keeps well in the freezer for months.
For a nonalcoholic alternative, soaking raisins in hot water with rum essence is suggested, along with adding rum essence to the base. Using a suitable dark or golden rum imparts flavor and color, unlike clear rums.
Ingredients
Rum soaked raisins (Note 1):
- 1 1/2 cups raisins (separate with fingers)
- 1/2 cup rum (preferably Jamaican! Note 2)
Ice cream:
- 1 x 395g / 14oz can condensed milk (Note 3)
- 1/4 cup rum preferably Jamaican! Note 2, dark or golden
- 1 tsp vanilla extract
- 1/8 tsp allspice powder , optional
- 2 cups heavy cream any whipping cream works, fridge cold
Serving (all optional)
- ice cream cone
- rum raisin chocolate , finely chopped (pictured in post)
Instructions
Rum soaked raisins:
- Chop - Roughly chop the raisins (about in half) and break them up with your fingers so they are not stuck together.
- Soak - Heat the rum in a small saucepan on medium high, just until hot. Add raisins, spread to submerge as best you can. Then leave to soak for 30 minutes.
- Pour off excess - The raisins should absorb most of the rum. If not, see Note 4.
Ice cream:
- Condensed milk & flavourings - Place the condensed milk, rum, vanilla and all-spice in a bowl. Briefly beat just to combine with a handheld beater (or mix by hand), then stir in the rum soaked raisins.
- Whipped cream - Place the cream in a separate large bowl and beat on high with an electric beater for 2 1/2 to 3 minutes until well whipped (stand mixer 1 - 1 1/2 minutes). We're not looking for "soft whipped" here, we want stiff peaks and good aeration!
- Fold together - Fold about 1 cup whipped cream into the condensed milk mixture. Once mostly incorporated (some lumps is fine), pour the condensed milk mixture into the cream and gently continue folding until smooth (minimise folding as less aeration = denser ice cream). To help remove lumps, "smear" visible cream bits across the surface or against the side of the bowl rather than vigorously stirring.
- Freeze 12 hours - Spread in a 1.5 litre / 1.5 quart container (Note 6). Cover with lid or cling wrap. Freeze at least 12 hours.
- Serve! To scoop, you'll only need to leave it out for a minute or two, like real ice cream! Then scoop and serve in bowls or in cones. I topped mine with chopped rum raisin chocolate, because, why not? :)
Notes
- Soaking raisins in warm rum is essential to infuse flavor and prevent them from freezing solid in the ice cream.
- Use dark or golden Jamaican rum for authentic color and taste; avoid clear rums like Bacardi.
- Condensed milk must be sweetened canned type, found in long-life milk aisles.
- Limit rum added to the ice cream base to 1/4 cup; excess rum after soaking should be discarded to ensure proper freezing.
- For a non-alcoholic version, soak raisins in hot water with rum essence and add rum essence to the ice cream mixture to taste.
- The ice cream can be stored frozen for months without quality loss.
- Alternative dried fruits such as sultanas, cranberries, or cherries may substitute raisins, chopped to absorb more rum.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8 people
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Calories | 495cal | 25% |
| Carbohydrates | 50g | 17% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 84mg | 28% |
| Sodium | 87mg | 4% |
| Potassium | 465mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 1006IU | 20% |
| Vitamin C | 3mg | 3% |
| Calcium | 187mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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