Homemade Rum Raisin Ice Cream: The Classic Dessert Perfected

A rich custard base meets tender, rum-soaked fruit for a dessert worth savoring.

By Sneha Tete, Integrated MA, Certified Relationship Coach

Created on Sep 20, 2025

A rich custard base meets tender, rum-soaked fruit for a dessert worth savoring.

There are few frozen treats as sophisticated and nostalgic as rum raisin ice cream. This classic scooped dessert delivers luscious, creamy custard balanced with deeply flavorful rum-soaked raisins, gentle spices, and the slow-building warmth of real rum. Whether to cap off a special dinner or to satisfy a late-night craving, homemade rum raisin ice cream is a showstopper recipe that transforms simple ingredients into culinary delight.

Why Rum Raisin Ice Cream Is Timeless

Rum raisin ice cream conjures images of old-world parlors, continental flair, and enduring comfort. The flavor lineage traces to classic European confections where dried fruit was often macerated in alcohol for flavor and preservation. In ice cream, this pairing creates:

A contrast of textures: Plump, juicy raisins amid creamy, rich custard.
Complex flavors: The caramel notes of dark rum, a hit of molasses-rich brown sugar, and nostalgic warmth from spices.
An adult treat: The alcohol content, though modest per scoop, adds a hint of sophistication.

Ingredients That Make the Difference

Quality ingredients are paramount in homemade ice cream. For rum raisin, each component plays an essential role:

Raisins: Dark or golden varieties both work—select plump, fresh fruit for best absorption and texture.
Rum: Opt for real dark rum, such as Caribbean or Bermudan types, for depth and complexity. Spiced rum adds another layer of flavor, but classic dark rum keeps things traditional.
Cream and Milk: A high-fat base (typically a combination of heavy cream and whole milk) ensures the velvety mouthfeel.
Sugars: Both granulated and dark brown sugar are used, the latter imparting extra caramel and molasses notes key to the flavor.
Egg Yolks: The backbone of a classic custard-style ice cream, providing rich flavor and a creamy, stable base.
Cinnamon and Vanilla: Subtle hints of spice and floral vanilla round out the flavors.
Salt: Just a pinch to heighten all the other elements.

Step-By-Step Instructions for Perfect Rum Raisin Ice Cream

1. Soaking the Raisins

The first step, and a crucial one, is to soak your raisins in rum. This not only plumps them but allows the rum to infuse the fruit, ensuring an even distribution of flavor throughout every bite.

Combine 1 cup of raisins with 1/2 cup of dark rum in an airtight container.
Soak at least overnight, and up to 2-4 days for maximum flavor. The longer they soak, the more pronounced the rum flavor and the juicier the raisins.
Drain and Reserve: Before you churn the ice cream, drain the raisins and reserve about 2 tablespoons of the soaking liquid to mix into the custard base.

2. Making the Custard Base

The heart of this recipe is a classic French-style custard, rich but not overwhelming, supporting the star flavors of rum and raisin.

In a medium saucepan, combine 2 cups whole milk, 2 cups heavy cream, 1/2 cup granulated sugar, 1/4 cup dark brown sugar, 1/4 teaspoon cinnamon, and a pinch of salt.
Heat gently over medium, stirring until the mixture steams and sugars fully dissolve. Do not let it boil.
In a separate bowl, whisk 4 egg yolks until just combined.
Temper the eggs: Slowly add about 1 cup of the hot milk mixture to the yolks, whisking constantly. Gradually return the egg mixture to the saucepan, whisking all the while.
Cook over medium, stirring constantly, until the custard thickens enough to coat the back of a spoon (170–175°F / 77–80°C). Avoid letting the mixture boil, which can curdle the custard.
Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits and ensure a smooth texture.
Chill completely by setting the bowl over an ice bath, then refrigerate for at least 4 hours, preferably overnight.

3. Churning and Freezing

Once the custard is thoroughly chilled, it’s time to bring it together:

Add 1/2 teaspoon vanilla extract and the reserved rum-soaking liquid to the chilled base.
Churn in an ice cream maker according to the manufacturer’s instructions. Add the drained raisins during the last few minutes of churning so they distribute evenly without sinking to the bottom.
Transfer to a freezer-safe container. Press a piece of parchment or plastic wrap directly on the surface to prevent ice crystals.
Freeze at least 24 hours for the best texture, allowing the raisins to fully integrate and the flavors to mature.

Tips for Success

Do not rush the chilling stage: Chilling both the custard and the soaked raisins is essential for achieving a smooth texture and rich flavor.
Use real heavy cream and whole milk: Lower-fat alternatives will yield an icy, unpleasant result.
Don’t skip the sieve: Straining your custard removes any stray bits of scrambled egg and ensures a velvety base.
Incorporate raisins at the end of churning: This prevents them from sinking and ensures even distribution.
Alcohol content: Be mindful that while most of the alcohol remains in the finished product, the amount per serving is small but not negligible. If concerned, simmer the rum briefly before soaking to reduce the alcohol content without losing flavor.

Variations on Rum Raisin Ice Cream

Love to experiment? Here are some creative variations you can try:

Spiced Rum: Swap dark rum for spiced rum or add a touch of nutmeg and allspice for extra warmth.
Brown Butter: Brown the cream briefly before adding to the milk for a toasted, nutty depth.
Non-dairy/vegan option: Use coconut milk and cashew cream, plus a vegan condensed milk alternative, for a dairy-free twist.
Rum Raisin Ripple: Swirl in a rum caramel sauce or ribbons of rum-soaked raisin paste after churning for dramatic flair.

Nutritional Information (Approximate)

Component	Per 1/2 Cup Serving
Calories	260
Total Fat	13g
Saturated Fat	8g
Carbohydrates	30g
Protein	4g
Alcohol (estimated)	0.8g

Nutritional values are estimates and will vary with ingredient brands and specific measurements.

Serving Suggestions

Classic scoop: Serve in a chilled bowl with a sprig of fresh mint or dusting of cinnamon.
A la mode: Pair with warm apple pie, bread pudding, or caramelized bananas for a decadent treat.
Adult ice cream float: Add a scoop to a glass of cold cola or ginger beer for a grown-up float.

Storage and Make-Ahead Tips

Keep frozen: Store in an airtight container with a layer of plastic pressed to the surface to minimize ice crystals.
Best within a month: For optimal flavor and texture, enjoy within 4 weeks.
Soaking raisins: Extra rum-soaked raisins can be stored in the fridge for up to a week.

Frequently Asked Questions (FAQ)

Can I use a different alcohol instead of rum?

While dark rum is classic, brandy or bourbon can also be used for a different but still delicious flavor profile. Adjust the soaking and the quantity to taste.

Can I make this without an ice cream maker?

Yes. After preparing the custard base and chilling, whip heavy cream to stiff peaks and gently fold with the custard, then freeze in a loaf pan, stirring every 2-3 hours until firm for the best homemade texture.

Why is my ice cream icy or hard?

This may be due to insufficient fat content, over-churning, or not enough sugar or alcohol, all of which help inhibit ice crystallization. Ensure proper ratios and follow chilling instructions closely.

How long should I soak the raisins?

At least overnight, but up to 2-4 days will yield the most flavorful and plump result. Raisins soaked longer infuse more rum flavor into the ice cream base.

Does the alcohol fully freeze?

No—alcohol lowers the freezing point of the ice cream, which is partly why rum raisin ice cream stays creamy and easy to scoop straight from the freezer. The residual alcohol content per serving is low, but the flavor impact is strong.

Final Notes and Recipe Recap

Homemade rum raisin ice cream is more than just a dessert: it is a celebration of classic flavor and artisanal technique. Take your time, use the best ingredients, and soak those raisins thoroughly—your patience will be rewarded in every creamy, boozy, deeply satisfying scoop.

Start in advance for best flavor—overnight or longer soaking makes a difference.
Do not skimp on fat—cream and egg yolks are essential to luscious texture.
Once you’ve mastered the basics, get creative with your own spice or ripple twists.

Happy churning!

References

Author

Sneha TeteBeauty & Lifestyle Writer

Sneha is a relationships and lifestyle writer with a strong foundation in applied linguistics and certified training in relationship coaching. She brings over five years of writing experience to thebridalbox, crafting thoughtful, research-driven content that empowers readers to build healthier relationships, boost emotional well-being, and embrace holistic living.

Read full bio of Sneha Tete