Best Rum Raisin Ice Cream Recipes

EASY RUM RAISIN ICE CREAM

Steps:

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

RUM AND RAISIN ICE CREAM

Steps:

• Combine raisins, rum and vanilla extract in small bowl; cover and stand overnight.
• Place all ingredients in a large bowl and mix thoroughly; pour into an ice cream maker and follow manufacturer's instructions.

ICE CREAM WITH RUM-RAISIN SAUCE

Steps:

• In a small saucepan, combine brown sugar and corn syrup. Set over medium-low heat. Stir until well combined and sugar has melted, about 5 minutes.
• Remove from heat, and add butter, rum, and raisins, stirring until butter has completely melted. Serve the sauce warm or at room temperature over the ice cream.

RUM-RAISIN ICE CREAM

Steps:

• Combine raisins and rum in small bowl. Cover; let stand at room temperature 2 hours. Drain raisins, reserving 6 tablespoons rum. Combine in same bowl.
• Whisk egg yolks and sugar in large bowl until blended. Bring milk and whipping cream to boil in heavy large saucepan over medium heat. Gradually whisk into yolk mixture. Return mixture to saucepan; stir over medium-low heat until custard thickens, about 15 minutes (do not boil). Strain custard into bowl. Cool. Add raisin mixture to custard. Refrigerate until cold.
• Transfer custard to ice cream maker and process according to manufacturer's instructions. Freeze ice cream in covered container until firm, about 4 hours. (Can be prepared 3 days ahead.)

PECAN RUM RAISIN ICE CREAM

Steps:

• Place the dark and golden raisins, rum and orange zest in a small saucepan. Bring the mixture to a boil over medium heat, remove from the heat, cover and set aside.
• Meanwhile, pour the cream, milk, vanilla bean and 1/3 cup of the sugar into a large saucepan and heat it to a simmer over medium heat. Place the egg yolks, the remaining 1/3 cup of sugar and the salt into the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 4 minutes, until very thick. When the beater is lifted, the mixture will fall back on itself in a slow ribbon. With the mixer on low, pour 1/2 cup of the hot cream mixture into the egg mixture. While stirring with a wooden spoon, pour the egg mixture back into the saucepan and cook over medium-low heat, stirring almost constantly, for 8 to 10 minutes, until thickened (175 degrees F to 180 degrees F on a candy thermometer). The mixture will be thick enough to coat the back of the spoon (your finger should leave a trail on the back of the spoon). Immediately pour the mixture through a fine-mesh sieve, discarding the vanilla bean. Refrigerate for at least 3 hours, until cold.
• When ready to freeze, drain the raisin mixture, reserving the rum and discarding the orange zest. Mix 3 tablespoons of the drained rum into the cream mixture (discard the rest). Pour the mixture into an ice cream maker and freeze according to the manufacturer's directions. At the end, stir in the raisins and pecans, transfer to a quart container and freeze.

BANANA-RUM-RAISIN ICE CREAM

Steps:

• In a medium saucepan, combine rum, raisins, and sugar. Bring to a boil over medium-high, remove from heat, and let cool completely, 30 minutes.
• In a food processor, combine bananas and condensed milk and process until smooth, 2 minutes. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 2 to 3 minutes. With a rubber spatula, gently fold banana mixture into whipped cream. Fold in rum-raisin mixture. Pour into a 5-by-9-inch loaf pan, cover with plastic, and freeze until firm, about 8 hours (or covered, up to 1 week).

RUM RAISIN ICE CREAM

Steps:

• Place raisins in a small bowl and cover with rum. Set aside.
• Prepare vanilla pudding mix according to package directions, using eggnog in place of the milk. Stir in the heavy cream. Chill in refrigerator until quite cold.
• Freeze eggnog mixture in an ice cream maker according to manufacturer's directions. Stir in drained raisins just before ice cream begins to set. When ice cream is done, pack in a container and place in the freezer for 3 hours before serving.

SUSAN'S RUM RAISIN ICE CREAM

Steps:

• 1. Place raisins, rum, water, and 2 tablespoons sugar in a small saucepan. Heat almost to boiling, remove from heat, stir well and refrigerate 1-2 hours or overnight.
• 2. In a medium bowl, using a whisk, combine milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1-2 hours, or overnight. Do this at the same time as the raisins.
• 3. To make ice cream: Turn on the Cuisinart ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 10-15 minutes. About 5 minutes before mixing is completed, add the reserved rum raisins and let mix in completely.
• 4. If you have a different type of ice cream freezer, follow manufacturer's directions for freezing and adding fruit. I used mixed Jumbo raisins for my recipe. They are made from white, red, and purple grapes, and are larger than regular raisins.
• 5. Ice cream will be of soft-serve consistency when finished. For firmer ice cream, remove to a freezer container and freeze for 1-2 hours. Allow to sit at room temperature for 15 minutes before serving.

SPICED RUM RAISIN ICE CREAM

Steps:

• Combine raisins, ginger and rum in small bowl; cover and stand 1 hour.
• Strain rum.
• Dissolve sugar into rum raisin mixture.
• Place all ingredients in a large bowl and mix thoroughly; pour into an ice cream maker and follow manufacturer's instructions.

RUM CAKE WITH RUM RAISIN ICE CREAM AND ISLAND FRUIT

Steps:

• For cake:
• Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Whisk flour and baking powder in medium bowl. Beat butter, sugar, and salt in large bowl until light and fluffy, about 4 minutes. Add eggs 1 at a time, beating well after each addition. Mix 1 cup water and vanilla extract in measuring cup. Fold flour mixture into butter mixture in 3 additions alternately with water mixture in 2 additions. Transfer batter to prepared springform pan.
• Bake cake until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Store airtight at room temperature.)
• For sauce:
• Combine first 7 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Increase heat to medium-high. Boil without stirring until sauce is reduced to 1 1/2 cups, about 5 minutes. Cool slightly. (Can be prepared 1 day ahead. Let stand at room temperature. Rewarm slightly before continuing.)
• Remove sides from cake pan. Slice cake. Place 1 wedge on each plate. Place scoop of ice cream alongside. Spoon chopped tropical fruit alongside. Drizzle cake with sauce. Sprinkle with chopped pecans and serve.

RUM RAISIN ICE CREAM

Steps:

• In a small nonreactive saucepan, combine the raisins with enough rum to cover.
• Bring to a simmer over low heat.
• (Watch carefully. If the alcohol gets too hot, it will ignite.) Remove from the heat and let cool.
• Strain the rum into a heatproof glass measuring cup and set aside.
• Reserve the raisins.
• In a large bowl, combine the heavy cream and half-and-half.
• Gradually whisk in the sugar to blend.
• Whisk in the vanilla.
• Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
• Whisk the mixture to blend and pour into the canister of an ice cream maker.
• Freeze according to the manufacturer's directions.
• When the ice cream is at the soft-serve stage, add 1/3 cup of the rum and the raisins and process 1 minute longer.
• (Discard any remaining rum or reserve for another use.) Eat at once or transfer to a covered container and freeze up to 8 hours.

RUM RAISIN ICE CREAM

Steps:

• Heat the raisins, rum, and orange zest in a small saucepan. Let simmer for 2 minutes, then remove from the heat. Cover and let stand for a few hours. (The raisins can be macerated 1 day in advance.)
• Warm the milk, sugar, 1/2 cup (125 ml) of the heavy cream, and salt in a medium saucepan. Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer on top.
• In a separate medium bowl, whisk together the egg yolks. Slowly pour the warmed milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
• Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and into the cream. Stir until cool over an ice bath, then chill the mixture thoroughly in the refrigerator.
• When ready to freeze the ice cream, drain the raisins over a bowl and reserve the rum. Discard the orange zest. Measure the drained rum and add more, if necessary, so that you have a total of 3 tablespoons (45 ml). Stir the rum into the custard.
• Freeze the mixture in your ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the rum-soaked raisins.
• Perfect Pairing
• Make Rum Raisin Vacherins, filling Meringue Nests (page 234) with Rum Raisin Ice Cream topped with Whipped Cream (page 170) and thin strips of Candied Citrus Peel (page 178) made with orange zest.

RUM N RAISIN ICE CREAM CAKE

Steps:

• Combine fruits, rind and mixed spice with rum and let stand overnight.
• Line 19cm square cake tin with plastic wrap and freeze until required.
• Combine softened ice cream with fruit mixture, chocolate and nuts.
• Spoon into prepared pan, cover and freeze overnight.
• Turn or lift onto serving platter. Decorate with chocolate curls and dust with cocoa powder.

RICH RUM & RAISIN ICE CREAM

Steps:

• Put the raisins in a bowl, add the rum, and stir together. Let soak for 2-3 hours, stirring occasionally, until the liquid is absorbed.
• Meanwhile, pour the cream into a heavy pan. Split open the vanilla bean and scrape out the seeds into the cream, then add the whole vanilla bean. Bring almost to a boil, then remove from the heat and let stand for 30 minutes.
• Put the egg yolks and sugar in a large bowl and whisk together until pale and the mixture leaves a trail when the whisk is lifted. Remove the vanilla bean from the cream and then gradually add the cream to the egg mixture, stirring constantly with a wooden spoon.
• Strain the mixture into the rinsed-out pan or a double boiler and cook over low heat for 10-15 minutes, stirring constantly, until the mixture thickens enough to coat the back of the wooden spoon. Do not let the mixture boil or it will curdle. Remove the custard from the heat and let cool for at least 1 hour, stirring occasionally to prevent a skin from forming.
• If using an ice-cream machine, churn the cold custard in the machine following the manufacturer's instructions. Just before the ice cream freezes, add the soaked raisins.
• Alternatively, freeze the custard in a freezerproof container, uncovered, for 1-2 hours, or until it begins to set around the edges. Turn the custard into a bowl and stir with a fork or beat in a food processor until smooth. Fold in the soaked raisins. Return to the freezer and freezer for 2-3 hours more, or until firm or required. Cover the container with a lid for storing.

RUM AND RAISIN ICE CREAM WITH A 'TWIST

Steps:

• Combine raisins, rum, lime juice and vanilla extract in small bowl; cover and stand overnight.
• Place all ingredients in a large bowl and mix thoroughly; pour into an ice cream maker and follow manufacturer's instructions.

ICE CREAM W RUM RAISIN SAUCE RECIPE - (4.3/5)

Steps:

• 1. In a small saucepan, combine the brown sugar and the corn syrup. Set over a medium low heat. Stir until well combined and sugar has melted about 5 minutes. 2. Remove from heat, and add the butter, rum and raisins, stirring until the butter has completely melted Serve the sauce warm or at room temperature over the ice cream.

RUM 'N' RAISIN ICE CREAM SANDWICH

Steps:

• In a small saucepan, warm the raisins in the rum for a few mins. Set aside to cool for 15 mins, then mix with the ice cream. Freeze for a few hours, or until solid.
• Divide the ice cream between 2 cookies, then top with the other cookies.

RUM RAISIN ICE CREAM

Steps:

• 1. Grab a small pot and pour about half of the bottle of Kahlua rum (or any rum of your choice) into the pot, and let it simmer for about a minute. Eyeball enough raisins to toss into the rum, and then add in the 1/4 c of sugar. Stir until the sugar dissolves, and let the rum raisins simmer for about 3 minutes.
• 2. Allow the rum raisins to cool off before mixing it in with the ice cream. Once raisins are fully cooled, scoop as much ice cream as you desire and stir in the rum raisins. You can eat right away or put it back in the freezer till the next day. It'll be delicious both ways!

RUM RAISIN ICE CREAM

Steps:

• Combine raisins and rum in a small bowl and let sit at room temperaturefor 2 hours.
• Drain the raisins, reserving 6 tablespoons of rum, and combine 6 tablespoons of rum and raisins back in the same bowl. Reserve the leftover rum for another use.
• Wisk the egg yolks and sugar together until well combined.
• In a teflon saucier combine the milk and cream and bring to a boil over medium heat. Gradually add to egg yolk mixture a little at a time, whisking constantly.
• Pour back into the saucier lower heat, and cook for 15 minutes or until thickened. Do not boil.
• Strain the custard mixture into a large bowl.
• Cover, chill. Cover and chill the rum raisins mixture as well. When completely chilled add the raisins.
• Process in your ice cream machine for recommended amount of time.