Rum Raisin Ice Cream

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 285
  • Calories from fat: 56%
  • Fat: 17.8g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 4.5g
  • Carbohydrate: 25.5g
  • Fiber: 0.0g
  • Cholesterol: 134mg
  • Iron: 0.0mg
  • Sodium: 58mg
  • Calcium: 0.0mg


  • 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


  1. 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.
  2. 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.
  3. 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.
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