Easy Rum Raisin Ice Cream

  4.5 – 2 reviews  

Delicious recipe for rum-raisin ice cream.

Prep Time: 10 mins
Additional Time: 8 hrs 45 mins
Total Time: 8 hrs 55 mins
Servings: 8
Yield: 1 quart

Ingredients

  1. ¼ cup raisins
  2. ¼ cup dark rum
  3. 1 quart vanilla ice cream
  4. ⅛ teaspoon ground nutmeg

Instructions

  1. Place raisins in a small bowl, pour rum on top, cover with plastic wrap, and allow to steep overnight.
  2. The next day, remove ice cream from the freezer and allow to stand at room temperature until softened but not melting, about 15 minutes.
  3. Scoop ice cream into a large bowl. Stir in rum-soaked raisins, any extra rum in the bowl, and nutmeg until ice cream is well mixed. The rum will soften ice cream and make mixing easier.
  4. Pack flavored ice cream back into the carton and refreeze until needed, at least 30 minutes.

Nutrition Facts

Calories 165 kcal
Carbohydrate 20 g
Cholesterol 29 mg
Dietary Fiber 1 g
Protein 3 g
Saturated Fat 5 g
Sodium 53 mg
Sugars 17 g
Fat 7 g
Unsaturated Fat 0 g

Reviews

Larry Watson
Really an easy and great recipe. My husband is the rum raisin expert and gave this 5 stars. I had never had it before and liked it well enough. I used homemade vanilla ice cream and just added the soaked raisins (I gave them a whirl in my food processor first) and only half the rum with the ice cream during the last five minutes in the churn. After 24 hours in the freezer I left it on the counter for about 5 minutes and it was super soft thanks to the alcohol. Thank you very much for the recipe.
Sheryl Lewis
This was very easy to make and delicious. I did chop the raisans into smaller pieces. The alcohol does change the consistency of the ice cream but it’s still very good. Next time I make this, I may puree the raisans with the rum and then add to the ice cream.

 

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