Rum and Raisin Ice Cream with a Twist
Indulge in the decadent flavors of *Rum and Raisin Ice Cream with a Twist*, a creamy homemade dessert that's equal parts classic and adventurous. This luxurious treat starts with a rich custard base infused with a hint of warming cinnamon and vanilla, elevating the nostalgic rum and raisin pairing. The twist? Plump rum-soaked raisins meet chunks of dark chocolate for an irresistible texture and flavor contrast in every bite. Perfectly balanced between sweet and boozy, this ice cream is churned to silky perfection and finished with a velvety freeze. Whether served in a cone, bowl, or as an elegant finale to dinner, this recipe is a must-try for ice cream enthusiasts who crave a sophisticated update to a beloved classic.
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Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 4 large Egg yolks
- 1 cup Raisins
- 0.25 cup Dark rum
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 0.5 cup Dark chocolate chunks
Directions
Step 1
In a small bowl, combine the raisins with the dark rum. Let them soak for at least 30 minutes, or until the raisins are plump and infused with the rum.
Step 2
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Place over medium heat and stir occasionally until the sugar is dissolved and the mixture is hot, but not boiling.
Step 3
In a separate bowl, whisk the egg yolks until they are smooth and pale in color. Gradually pour a small amount of the hot cream mixture into the yolks while whisking constantly to temper the eggs.
Step 4
Slowly pour the tempered yolks into the saucepan with the remaining cream mixture, stirring constantly. Cook over low heat, stirring continuously, until the custard thickens enough to coat the back of a spoon. This should take about 5-7 minutes.
Step 5
Remove the saucepan from the heat and stir in the vanilla extract and ground cinnamon. Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate until completely chilled, at least 3 hours or overnight.
Step 6
Once the custard is chilled, churn it in an ice cream maker according to the manufacturer's instructions.
Step 7
During the last few minutes of churning, drain the soaked raisins and gently fold them into the ice cream along with the dark chocolate chunks. (Reserve the leftover rum for another use, if desired!)
Step 8
Transfer the ice cream to an airtight container and freeze for at least 2-4 hours, or until firm.
Step 9
Serve the ice cream in bowls or cones and enjoy the luxurious combination of rum, raisins, cinnamon, and chocolate!
Nutrition Facts
| Serving size | (1286.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3826.1 |
| Total Fat 223.5g | 0% |
| Saturated Fat 129.9g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1247.3mg | 0% |
| Sodium 354.1mg | 0% |
| Total Carbohydrate 365.4g | 0% |
| Dietary Fiber 16.3g | 0% |
| Total Sugars 324.6g | |
| Protein 30.0g | 0% |
| Vitamin D 180.6IU | 0% |
| Calcium 592.1mg | 0% |
| Iron 19.1mg | 0% |
| Potassium 2503.0mg | 0% |
Source of Calories