Low Sodium Rum and Raisin Ice Cream
Indulge in the rich, nostalgic flavors of this Low Sodium Rum and Raisin Ice Cream, a creamy treat perfect for those watching their salt intake. This homemade custard-based recipe combines the luxurious texture of heavy cream and whole milk with the natural sweetness of plump raisins soaked in dark rum, creating a sophisticated dessert that’s brimming with bold, boozy notes. Vanilla extract adds a comforting warmth, while the slow-churned process results in a silky-smooth finish. The low sodium twist makes it guilt-free for ice cream lovers seeking to balance flavor with health. Serve it solo in a bowl or pair it with your favorite dessert for a crowd-pleasing showstopper.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.5 cup Raisins
- 0.25 cup Dark rum
- 4 large Egg yolks
Directions
Step 1
Start by soaking the raisins. Place the raisins in a bowl and cover with the dark rum. Let them soak for at least 30 minutes or preferably overnight for more intense flavor.
Step 2
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Gently heat over medium heat until the sugar completely dissolves and the mixture is warm, but not boiling.
Step 3
In a separate bowl, whisk the egg yolks until they become lighter in color and creamy.
Step 4
Slowly add a ladleful of the warm cream mixture into the yolks, whisking constantly to temper the eggs.
Step 5
Gradually add this tempered yolk mixture back into the saucepan with the remaining cream, whisking constantly.
Step 6
Continue to cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Do not allow it to boil.
Step 7
Remove from heat and stir in the vanilla extract.
Step 8
Strain the custard through a fine-mesh sieve into a clean bowl to ensure a smooth base.
Step 9
Cover the bowl with plastic wrap, placing the wrap directly on the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight.
Step 10
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions.
Step 11
About five minutes before the ice cream is done churning, drain the soaked raisins and add them to the ice cream (discard or reserve the leftover rum for another use).
Step 12
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours or until firm before serving.
Nutrition Facts
| Serving size | (1085.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2928.5 |
| Total Fat 186.1g | 0% |
| Saturated Fat 107.0g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1247.3mg | 0% |
| Sodium 304.3mg | 0% |
| Total Carbohydrate 227.7g | 0% |
| Dietary Fiber 3.6g | 0% |
| Total Sugars 214.8g | |
| Protein 21.4g | 0% |
| Vitamin D 180.6IU | 0% |
| Calcium 441.9mg | 0% |
| Iron 3.3mg | 0% |
| Potassium 1044.2mg | 0% |
Source of Calories