Rum Raisin Ice Cream

Preparation info

  • Makes


    • Difficulty


Appears in

Blackbird Bakery Gluten-Free

Blackbird Bakery Gluten-Free

By Karen Morgan

Published 2010

  • About


  • 6 tablespoons dark rum
  • 1 cup raisins
  • 1 cup whole milk
  • 1 cup heavy cream
  • ½ cup sugar
  • 6 large egg yolks
  • one 14-ounce can sweetened condensed milk


    Pour the rum over the raisins in a small bowl and let stand for at least 2 hours or until the raisins have absorbed the rum.

    In a small, heavy saucepan, combine the whole milk and the cream. Cook over medium-low heat until bubbles form around the edges of the pan.

    Meanwhile, in a small bowl, whisk together the sugar and egg yolks until a slowly dissolving ribbon forms on the surface when the whisk is lifted.

    Gradually whisk the hot milk into the egg mixture. Return to the pan and cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Do not boil. Whisk in the sweetened condensed milk and the raisins. Let cool, then cover and refrigerate for at least 2 hours or overnight. Freeze in an ice-cream maker, following the manufacturer’s instructions.