In Memory Of Karen Nicole Smith, 1972 - 2016

How To Make Rum And Raisin Ice Cream.

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Whenever we would have relatives come over for the classic Caribbean Sunday lunch, our dad would always dust out his old crank-ice cream pail and all US kids knew we were in for a delightful treat. I’m yet to find an ice cream which even comes close to Joe’s creamy coconut ice cream. Funny how we made ice cream with many of the tropical fruits of the Caribbean, but when it came to rum and raisin, we always went for the plastic containers at the grocery store! My weakness for rum and raisin ice cream is REAL!.. at one point I would cross the boarder into the US just to get the Häagen dazs rum and raisin which were only sold in the US!


You’ll Need…

4 egg yolks
1 1/2 cups milk
2 1/2 cups heavy cream
3/4 cup fine sugar
1/2 cup raisin soaked in rum
pinch salt
1 tablespoon vanilla

rum and raisin icecream (1)

Soak the raisins in rum overnight or as in my case I had it soaking a few days in a covered container so the rum does not evaporate. If you’re in a rush you can place 1 cup of rum in a deep saucepan (high sides) with the raisin and place it on a low flame (be careful as it can be flammable). As it heats the raisins will be infused with the rum.. PLUS it will remove the raw rum from it so kids can enjoy the ice cream.

Put the sugar and egg yolks in a bowl and whisk until creamy/smooth. It will go from the brilliant yellow to a very pale color.. that’s normal. At the same time place the milk and cream in a saucepan and let it warm through (almost to a gentle simmer).

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Before we add the sugar/egg mixture to the pot, it’s important that we add a little of the warm milk to the bowl with the egg and whisk. Do that a couple times so the egg mixture warms up. If we added it directly to the pot we risk having scrambled eggs. Now add all the egg mixture to the pot and whisk. Go in with the pinch of salt and vanilla.

When your custard is somewhat thick … dip a spoon into it and run your finger along the back of the spoon.. it should coat the back of the spoon and leave a clean line where you passed your finger. Now it’s time to pour it into a bowl and chill for at least 2 hours. This chilling will help your ice cream maker make less work of making the actual ice cream.

You have two options.. you can add the marinated raisins into the mixture now (as I did) or you can pour the mixture into your ice cream maker (when chilled) and then add the rum infused raisins.

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After the custard is properly chilled, work it in your ice cream maker according to the manufacturer’s directions.

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You can serve this immediately. But I much prefer firm ice cream and not necessarily soft sever, so I usually remove it out of the maker and into a plastic container, which I then place in the freezer to firm up for an hour or two.

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You can make the base of the ice cream the day before and have it chill in the fridge until you’re ready to make the ice cream. You can certainly customize this ice cream by adding chopped pineapple, cubed mango.. even play around with some spices? BTW.. you can make frozen treats with the base custard we made. Get Popsicle molds or do as our mom did.. pour into ice cube trays and freeze. We called those ‘ice blocks”!

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  3. Ken
    July 26, 2016 / 6:02 pm

    Dark Chocolate Chips

  4. July 11, 2016 / 1:49 pm

    I just purchase an icecream maker so will I tried it, but I love Rum and Raisin ice cream!
    I would add a little bit of crunch up peppermint candy, good for around the holidays.

  5. May 24, 2016 / 2:48 pm

    If you put some pineaple chunks in it which will give it a delicious taste. You can also put some RUMPUNCH in it which flavor will be so great. If I do NOT win this book, where can I buy this book? Regards.

  6. Shasha
    March 24, 2016 / 8:21 am

    It taste just like the haggen daiz version which is a good thing

  7. Carlotta
    January 31, 2016 / 6:55 pm

    I will add ginger

  8. Linda Rakela
    June 23, 2015 / 4:52 pm

    I would add coconut…..

  9. anelis pacheco
    May 5, 2015 / 10:12 pm

    I will add pecans

  10. anelis pacheco
    May 5, 2015 / 10:10 pm

    I WILL add pecans 407-878-323

  11. Grace Jones
    December 30, 2014 / 12:36 am

    cinnamon or cardamon?

  12. Annika Woods
    December 27, 2014 / 3:09 pm

    Is it the 35% whipping cream

    • admin
      December 27, 2014 / 3:42 pm

      there should be 2 %, half and half, full cream (table cream) and whipping cream available at most grocery stores.

  13. Annika Woods
    December 27, 2014 / 3:05 pm

    I wanted to make rum and raised icecream

  14. Annika Woods
    December 27, 2014 / 3:04 pm

    What is the heavy cream is it whipping cream

  15. November 21, 2014 / 5:41 pm

    Thank you for this recipe, as I am Rum and raisin Addict … Yum, you can tell I am a Caribbean Lady . Love me rum.

  16. Linda Chew
    November 14, 2014 / 1:12 pm

    We returned from beautiful Barbados just yesterday and are already missing the rum and raisin ice cream. This recipe is perfect and I am already soaking some raisins! Another ingredient could be a spoonful of Camp Coffee essence?
    So glad I have found this web site back over here in England 🙂
    Thank you

    November 11, 2014 / 4:37 pm


  18. naficia Charles
    October 22, 2014 / 11:53 am

    What is meant by thick cream

  19. Kathie Briscoe
    September 19, 2014 / 11:15 pm

    Hi Caribbean this me j got the run and raisins ice cream. Later I will make it
    In october for pot luck. Many thank smile bye

  20. Jan
    August 1, 2014 / 10:54 am

    I would make it chocolate chip, rum and raisin ice cream. I love this combination.

    • Sandra Gordon Hersh
      June 28, 2015 / 4:14 pm

      I would add a a hand-made caramel sauce and a bit of grated orange peel after the ice cream process has been completed and before it goes into the freezer.

    • Sandra Gordon Hersh
      June 28, 2015 / 4:17 pm

      After the ice cream process is completed, and before it goes into the freezer, I would add a hand-made caramel sauce and a bit of grated nutmeg and orange peel.

    • July 4, 2015 / 1:48 pm


  21. Dionne Smith
    July 23, 2014 / 9:00 am

    Chris, great recipe, I will definitely give it try, I would substitute coconut milk for the milk……mixed essence instead of vanilla.

  22. July 23, 2014 / 2:58 am

    Hello Chris. I do so enjoy all your recipes. Haagen-Daz rum & raisin is my favourite. But this home-made is better and natural. So the one ingredient I would add to this is Paw-Paw. I hope I win! my little ones love ice-cream bad! Thanks.

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