Rum Raisin Ice Cream



12 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 285
Caloriesfromfat 56 %
Fat 17.8 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4.5 g
Carbohydrate 25.5 g
Fiber 0.0 g
Cholesterol 134 mg
Iron 0.0 mg
Sodium 58 mg
Calcium 0.0 mg


1/2 cup raisins
1/2 cup dark rum
4 eggs
1 cup sugar
2 cups whole milk
2 cups whipping cream
1/2 teaspoon vanilla extract


Combine raisins and rum in a small saucepan; bring to a boil. Remove from heat; cover and let stand at room temperature 1 hour. Drain raisins; discard rum. Finely chop raisins, and set aside.

Beat eggs in a large bowl at high speed of an electric mixer 3 minutes or until thick and pale. Gradually add sugar, beating until blended. Transfer mixture to a large saucepan; stir in milk. Cook over medium-low heat, stirring constantly, until mixture thickens and coats a metal spoon. Remove from heat, and let cool. Stir in whipping cream, vanilla, and raisins. Cover and chill thoroughly.

Pour mixture into freezer container of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Pack freezer with additional ice and rock salt, and let stand 1 hour before serving.