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
- ¼ cup raisins
- ¼ cup dark rum
- 1 quart vanilla ice cream
- ⅛ teaspoon ground nutmeg
Instructions
- Place raisins in a small bowl, pour rum on top, cover with plastic wrap, and allow to steep overnight.
- The next day, remove ice cream from the freezer and allow to stand at room temperature until softened but not melting, about 15 minutes.
- 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.
- 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
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.
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.