Sugar-Free Rum and Raisin Ice Cream
Indulge in the rich, nostalgic flavors of Sugar-Free Rum and Raisin Ice Cream—a decadent frozen treat that skips the sugar but not the luxury. This recipe combines velvety heavy cream, whole milk, and the natural sweetness of erythritol to craft a luscious custard base. Soaked in sugar-free rum, plump raisins add a boozy burst of flavor in every bite, while a touch of vanilla rounds out the creamy richness. With just 30 minutes of prep and no added sugar, this homemade ice cream is perfect for those seeking a low-carb dessert that doesn’t compromise on taste. Whether for a special occasion or a guilt-free indulgence, this recipe combines classic charm with a modern twist. Perfect for summer days or an elegant dinner finale, enjoy this creamy, boozy delight straight from the freezer!
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Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.5 cup Erythritol
- 1 teaspoon Vanilla extract
- 2 tablespoons Sugar-free rum
- 0.5 cup Raisins
- 4 large Egg yolks
- 0.25 teaspoon Salt
Directions
Step 1
In a small bowl, combine the raisins and 1 tablespoon of the sugar-free rum. Let them soak for about 30 minutes to absorb the rum flavor.
Step 2
In a medium saucepan over medium heat, combine the heavy cream, whole milk, and erythritol. Stir occasionally until the mixture is hot but not boiling.
Step 3
In a separate bowl, whisk together the egg yolks and salt until smooth. Gradually add a small amount of the hot cream mixture to the egg yolks, whisking constantly to temper the eggs.
Step 4
Slowly pour the tempered egg yolks back into the saucepan with the remaining cream mixture, stirring constantly.
Step 5
Cook the custard over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes. Do not let it boil.
Step 6
Remove the saucepan from heat and stir in the vanilla extract, the remaining tablespoon of sugar-free rum, and the soaked raisins along with any remaining rum in the bowl.
Step 7
Strain the custard through a fine-mesh sieve into a bowl to remove any cooked egg bits. Let it cool to room temperature, then cover and refrigerate for at least 4 hours or until completely chilled.
Step 8
Churn the chilled custard in an ice cream maker according to the manufacturer's instructions.
Step 9
Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving to allow it to firm up.
Nutrition Facts
| Serving size | (1026.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2283.3 |
| Total Fat 186.1g | 0% |
| Saturated Fat 107.0g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1247.3mg | 0% |
| Sodium 894.3mg | 0% |
| Total Carbohydrate 198.9g | 0% |
| Dietary Fiber 3.6g | 0% |
| Total Sugars 64.8g | |
| Protein 21.4g | 0% |
| Vitamin D 180.6IU | 0% |
| Calcium 441.9mg | 0% |
| Iron 3.3mg | 0% |
| Potassium 1044.2mg | 0% |
Source of Calories