Rum and Raisin Ice Cream
This Rum and Raisin Ice Cream recipe pairs a proper vanilla custard with raisins softened in dark rum. It is creamy, gently boozy and especially welcome at the end of a hot South African Christmas lunch, when a cold pudding feels just right.
Start the raisins the night before so they have time to plump up. The custard also needs a thorough chill before freezing, so this is a good dessert to make a day or two ahead rather than squeeze in between Christmas morning jobs.
An ice cream maker gives the smoothest result, but a shallow freezer container and a little regular beating will work too. Serve small scoops in chilled bowls, perhaps with crisp biscuits alongside.
Ingredients
Rum-soaked raisins
Vanilla custard
Instructions
- 1Put the raisins and rum in a small covered container. Leave in the fridge for 8–12 hours, stirring once or twice. If using an ice cream maker with a freezer bowl, freeze the bowl according to its manufacturer's instructions.
- 2Pour the milk and 250 ml of the cream into a saucepan. Heat gently until steaming, with small bubbles around the edge; do not let it boil.
- 3Whisk the egg yolks and caster sugar together in a heatproof bowl until well combined. Slowly pour in the hot milk mixture, whisking constantly, then return everything to the saucepan.
- 4Cook over low heat, stirring constantly with a spatula and scraping the base and corners, until the custard reaches 82–84°C and coats the back of a spoon. Do not boil. This usually takes 5–8 minutes.
- 5Immediately strain into a clean bowl. Stir in the remaining 250 ml cream, vanilla and salt. Set the bowl over an ice-water bath and stir occasionally until cool, keeping water out of the custard.
- 6Cover and refrigerate for at least 4 hours, or overnight, until thoroughly cold.
- 7Drain the raisins over a small bowl, reserving any unabsorbed rum. Stir the reserved rum into the cold custard, then churn according to your machine's instructions until it resembles soft-serve ice cream.
- 8Without a machine, pour the cold custard mixed with the reserved rum into a shallow freezer-safe container. Freeze for about 3–4 hours, beating vigorously with a fork or electric hand mixer every 30–45 minutes, until thick and softly frozen.
- 9Fold the soaked raisins into the churned or hand-beaten ice cream. Transfer to a freezer-safe container, cover tightly and freeze for a further 6 hours or overnight until scoopable. If very firm, leave at room temperature for 5–10 minutes before serving.
Nutrition (per serving)
- Calories
- 365 kcal
- Carbohydrates
- 30 g
- Protein
- 5 g
- Fat
- 25 g
- Saturated fat
- 15 g
- Sugar
- 27 g
- Fibre
- 0.5 g
- Sodium
- 52 mg
- Cholesterol
- 165 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Make the ice cream up to two weeks ahead and keep tightly covered in a freezer at −18°C or colder. Press food-safe wrap onto the surface to limit ice crystals.
- Chill your serving bowls and scoop just before serving. On a hot Christmas day, return the container to the freezer straight away rather than leaving it on the table.
- Measure the rum carefully. Extra alcohol can stop the ice cream setting properly; this recipe stays a little softer than an alcohol-free custard ice cream.
- The hands-on preparation time is about 25 minutes, plus 15 minutes for cooking. Soaking, chilling, churning and freezing are additional; begin at least a day before serving.
Frequently asked questions
Can I make this without an ice cream maker?
Yes. Follow the shallow-container method in the instructions, beating regularly to break up ice crystals. It will be slightly less smooth than churned ice cream, but still enjoyable.
Is this suitable for children?
This version contains alcohol, and freezing does not remove it. For an alcohol-free alternative, soak the raisins in 45 ml warm rooibos tea instead, refrigerate once cool, and drain before adding. Discard the soaking tea; the finished ice cream may freeze more firmly.
Can I use sultanas instead of raisins?
Yes, use the same weight of sultanas and soak them in the same way. They have a lighter colour and a slightly milder flavour than dark raisins.
