Rum Raisin Ice Cream

Preparation info

  • Difficulty


  • Makes

    1 quart

Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

I remember being in Trinidad in 2005 for the first ever Taste of T&T festival now held yearly in Port of Spain. One of the popular ice cream vendors had set up shop at the festival and a long line of people hovered around the stand though no one was being served. They were waiting for the homemade rum raisin ice cream to firm up, which it never quite did. When I tasted it I realized why: the rum was so prodigious fumes were practically rising from the icy confection. So take note, it’s particularly important to press out the rum from the raisins if you want this ice cream to freeze!


  • ½ cup mixed golden and dark raisins
  • ¾ cup Royal Oak or other dark rum
  • 1 cup heavy cream
  • 1 cup whole milk
  • ½ cup light brown sugar
  • Pinch of ground allspice
  • 3 large egg yolks
  • 1 teaspoon mixed essence


  1. Combine the raisins and rum in a bowl and steep overnight.
  2. Mix the heavy cream, milk, light brown sugar, and allspice together in a large saucepan and bring to just under a boil, stirring often to ensure the sugar is dissolved. Remove from heat.
  3. Beat the egg yolks in a large bowl, and using a soup ladle, gently ladle a very thin stream of the hot milk mixture into the egg yolks while whisking vigorously. Once a full ladle of the hot milk is added, the egg yolks have been tempered enough to be added to the pot without scrambling. Pour the egg-milk mixture into the pot of hot milk while whisking vigorously.
  4. Return the pot to the burner over a low-medium heat and stir in the mixed essence. Whisk continuously but gently while the mixture is heating. Cook until it reaches a thick consistency like a very loose pudding. Remove from heat and pour into a heat-safe bowl. Refrigerate until completely cold.
  5. Pour the cold custard into an ice cream maker and freeze according to manufacturers directions, until partially frozen, about 25 minutes into the process, depending on your ice cream maker.
  6. Drain the raisins, reserving the rum to pour over the completed ice cream as a garnish, if desired, and pressing on the raisins to remove as much liquid as possible. Add the raisins to the ice cream and then complete the freezing process.
  7. Remove ice cream from the ice cream maker and pack firmly into a quart container. Freeze overnight until solid.