Homemade Rum Raisin Ice Cream

rum raisin ice cream

My homemade rum raisin ice-cream

Whenever I am at an ice-cream stall, I am so predictable! I’d either have rum and raisin ice-cream, chocolate chip and mint ice-cream, peanut butter ice-cream, tiramisu ice-cream, cookies and cream ice-cream or hazelnut ice-cream. I know this sounds boring – but traditional flavours always work best for me! With my love for all things sweet, I always wondered whether I could actually make a homemade rum raisin ice cream.

With the heat in Australia rising up this summer, I decided that it’s time to stop buying commercially made ice cream and try my hands at making my own instead! There are so many easy ice cream recipes out there so I thought – might as well give it a go, right?

This is my second attempt at making ice-cream. My first one was with a cookies and cream recipe that got me hooked at making this popular treat. It’s quite easy to make your own ice cream once you know how to do it.

This easy homemade ice cream recipe was adapted from http://www.saveur.com. Because rum is expensive and I don’t use it often, I decided to use essence instead. The results were still good – but it lacked the alcoholic taste which I actually prefer because it gives the ice-cream extra oomph! So if you have rum at home, use it instead.

Here is my tips on how to make rum raisin ice cream.

Recipe adapted from http://www.saveur.com.

Rum Raisin Ice Cream Recipe

1 cup raisins
2 tsp rum essence or 2 tbsp rum
¾ cup sugar
6 egg yolks
2 cups milk
2 cups heavy cream
1 tbsp. vanilla extract


1) Soak the raisins overnight with hot water or rum. Drain the raisins and reserve 2 tbsp rum for the ice-cream.
2) Warm up the milk and turn off the heat just before it reaches boiling point. Leave to cool.
3) Beat sugar and egg yolks till light and fluffy.
4) Add milk to the egg and sugar mixture. Pass the mixture through a strainer into a large stainless steel bowl.
5) Put the custard mixture under a pot of simmering water and stir constantly until the mixture thickens and coat the back of your spoon. Make sure the bowl containing the mixture does not touch the water or else it will be overcooked. Remove from heat once cooked and leave the mixture to cool. Stir on and off to avoid curdling. Add in the essence/rum and vanilla extract to cooled custard.
6) Beat the heavy cream till firm peaks form. Place it in the fridge until you would like to use it.
7) Once custard has cooled down, fold in the cream and raisins.
8) Place mixture into a large stainless steel bowl and put a cling film over it. Freeze for two hours.
9) After two hours, bring the mixture out. Beat the half-frozen mixture till it is smooth.
10) Place the mixture back into the freezer and leave it there preferably overnight to develop into ice-cream.
11) Take out the ice-cream and leave it at room temperature till the ice-cream is soft enough before scooping it.

So there you have it – homemade rum raisin ice cream! And best of all – you don’t need a machine to make this if you can’t afford one.

Hope you’ve enjoyed this post and get hooked on making ice-cream like me. Try this recipe for rum raisin ice cream. You won’t regret it!

Caroline Poh

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