Recipe Image
Servings:
6
Rum and Raisin Ice Cream
A rich and creamy homemade rum and raisin ice cream infused with real vanilla bean flavor.
Total Time
2hr 30min
5.0
3 Ratings
Author: SideChef
Servings:
6
Ingredients
•
1/2
cup
Sun-Maid Raisins
•
1
cup
Rum
•
3/4
cup
Caster Sugar
•
2 1/2
cups
Heavy Cream
•
1 1/2
cups
Whole Milk
•
1
pinch
Salt
•
1
Vanilla Bean Pod
, split lengthways, scraped
Cooking Instructions
1.
In a small bowl, soak the
Sun-Maid Raisins (1/2 cup)
in
Rum (1 cup)
overnight or for a few days in a covered container. If short on time, warm the rum and raisins in a saucepan over low heat until plump.
2.
In a saucepan over medium heat, combine the
Heavy Cream (2 1/2 cups)
,
Whole Milk (1 1/2 cups)
,
Caster Sugar (3/4 cup)
, and a pinch of
Salt (1 pinch)
. Scrape the seeds from the
Vanilla Bean Pod (1)
and add both the seeds and pod to the saucepan. Stir and heat until the sugar dissolves and the mixture is steaming (do not boil).
3.
Remove the vanilla pod, pour the mixture into a bowl, and let it cool to room temperature. Cover and refrigerate for at least 2 hours, or until thoroughly chilled.
4.
Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
5.
In the last few minutes of churning, add the soaked raisins, reserving any extra liquid if desired.
6.
Transfer to a container and freeze for a few hours for a firmer texture. Serve and enjoy!
Nutrition Per Serving
CALORIES
583
FAT
34.9 g
PROTEIN
2.3 g
CARBS
41.5 g
