I’ve always treated Homemade Rum Raisin Ice Cream as a Sunday lunch celebration staple, dusting off Dad’s old crank ice cream maker was a signal that something special was coming. My version is inspired by that nostalgia, swapping the store-bought version for a silky custard infused with rum‑soaked raisins. With a low‑heat soak option for kid-friendly sweetness, this ice cream blends creamy richness with tropical charm and a gentle boozy bite.
Ingredient Guide
- Egg Yolks: Add luxurious texture and richness to the custard base.
- Milk: Used to lighten and balance the custard’s creaminess.
- Heavy Cream: Provides the luscious body that makes it feel indulgent.
- Sugar: Sweetens the custard and balances the rum flavor.
- Rum‑Soaked Raisins: The star flavor—raisins soaked in rum overnight or gently heated for infusion.
- Salt: Enhances all flavors and rounds out sweetness.
- Vanilla Extract: Complements the custard with a sweet, aromatic warmth.
Shopping Made Easy
- Use standard dairy aisle staples, such as whole milk and whipping cream.
- Choose a rum you enjoy; spiced or dark rum works beautifully for soaking raisins.
- If gummy rain raisins aren’t your thing, try rum-soaked dried cherries for an elegant twist.
Cooking Notes from the Kitchen
- Always temper the egg yolks with warm milk to prevent curdling .
- Soak raisins overnight, or warm them gently in rum to infuse flavor and cook off alcohol if serving to children .
- Chill your custard for at least 2 hours. Cold base churns better and yields creamier results.
- Add soaked raisins during churning to evenly distribute them.
- For firmer texture, freeze the churned ice cream for 1–2 hours before serving.
What’s the difference between homemade and store-bought rum raisin ice cream?
Homemade versions are churned fresh, with real custard and unrushed soaking of raisins, giving them a creamier texture and bolder rum flavor than most commercial brands.
Want to save this recipe?
Just enter your email and get it sent to your inbox. You’ll also get new recipes and a free monthly menu plan!
Is the rum cooked off in this recipe?
Partially. If raisins are gently warmed in a pan before soaking, most of the alcohol evaporates while retaining their flavor. Overnight soaking preserves more rum notes.
Is rum raisin ice cream kid-friendly?
Rum raisin ice cream typically contains real rum, which adds flavor and helps keep the texture smooth. While the alcohol content is usually minimal and some may evaporate during preparation, it’s best to avoid serving it to children unless you use rum extract or ensure the alcohol is fully cooked off. Always check the recipe method to confirm.
Can I make this without an ice cream maker?
Yes, after chilling, pour into a freezer-safe container and stir every hour until set for a simple no-churn method.
How long does it last?
Keep in the freezer for up to 2 weeks. Let it soften for a few minutes before scooping for the best texture.
Homemade Rum Raisin Ice Cream
Ingredients
- 4 egg yolks
- 1 1/2 cups milk
- 2 1/2 cups heavy cream
- 3/4 cup fine sugar
- 1/2 cup raisins soaked in rum overnight or warmed
- Pinch salt
- 1 tablespoon vanilla extract
Instructions
- Soak raisins in rum overnight, or warm with 1 cup rum over low heat until plump. Cool before use.
- Whisk sugar and egg yolks until pale and creamy.
- Heat milk and cream until just below simmering.
- Temper yolk mixture by whisking in warm milk a little at a time, then return all to the pot. Add salt and vanilla.
- Cook custard until it coats the back of a spoon.
- Strain into a bowl and chill for at least 2 hours.
- Add custard to ice cream maker per machine instructions and churn, adding soaked raisins near the end.
- Serve soft-serve, or transfer to a container and freeze 1–2 hours for firmer scoops.
