Speaking of ice cream… this might be the best homemade Rum and Raisin ice cream I’ve ever had – made with 5 simple ingredients. Perfect indulgence for the festive season or any other time, really.
When I first came to Australia I was surprised about how expensive scoop ice cream was here! $4.95 for a scoop seemed exorbitant and the argument that you were getting value for money didn’t fly with me either. Why would I want to taste just one flavour? With Aussie scoops the size of a pint it just didn’t make sense…
The ice-cream itself in Poland was different too. More like the Italian gelato, made with real milk – not powdered, and sweetened ever so lightly to let the flavours really shine through.
Growing up, I was fortunate enough to have access to one of our family friend’s patisseries where one of the best sellers was their home-churned ice-cream. It was ice cold and not at all gluggy or chewy as some of the commercially made ice-cream can be.
I soon developed a taste for a variety of flavours with the slightly grown up concoction of rum and raisin becoming one of my favourites. I remember having a medley of four to five scoops per serving, but at $1 per ping pong ball-sized scoop that made sense.
Dad and I would often race to see who could finish theirs first.
Now that I have my own ice cream maker, I’ve taken on the challenge and recreated the Rum’n Raisin ice-cream the way I remember. Cold and aromatic with a distinct milky flavour and those gorgeous, plump and juicy fruits.
And, just like before, I can’t stop at only one scoop… Happy first day of summer indeed.
5 Ingredients: Rum and Raisin Ice-Cream
- 3/4 cup raisins
- 1/4 cup dark sweet rum (I used Bundaberg rum)
- 2 cups full cream milk
- 1 cup thickened cream
- 1/4 cup maple syrup
- Freeze your ice-cream maker bowl for at least 12 hours, or as indicated by manufacturer’s instructions.
- Place raisins and dark sweet rum in a small saucepan and bring to a boil over low heat. Take off the heat, transfer to a small bowl and allow to cool.
- In a large bowl whisk together milk, thickened cream and maple syrup until blended.
- Pour mixture into your ice-cream maker and churn for 20 minutes. Add cooled rum and raisins,. Churn for another 10 minutes or until the mixture is thick and resembles soft-serve ice-cream.
- Transfer to a freezer-safe dish, cover and freeze for at least 2 hours.
- Thaw out for 5 minutes before serving.
Wowie! I thought ice cream required egg and custard to be good? This looks good and I bet tastes even better. Might be time to dust off my Grandma’s vintage maker I have in the cupboard somewhere.
Not a great recipe. Thickened up well but went very icy – not sure if this was because of the ratio of milk to cream or the alcohol.
The most likely cause for the icy texture of this ice-cream would be the sugar (rum and maple syrup) to cream/milk ratio. A creamy ice-cream requires more sugar than this recipe allows.
I love making ice cream and with the fancy machines available now, it’s make the custard and 30 minutes later you’re eating ice cream. Real ice cream. :) I love rum raisin but I’ve never made it like this. The maple syrup must give it a rich sweetness.
I am super jealous! I’ve been craving good rum and raisin ice cream all week but didn’t want to buy the supermarket ones because they suck… Guess I’ll have to get my self an ice cream maker :)
What a delciious take on the flavour! Really like that this is so light and milky as you said. Can’t wait to try this.
Look amazing so I bet so they taste!
My favourite flavour too!!! Love how simple this is!
Australian ice-creams don’t sound very good indeed… I am lucky to have excellent Italian ice-cream maker just 3 min walk from my house and their ice-creams flavours change during the year (although they close for a couple of months when it’s cold). Your ice-cream looks luscious and even though we are almost in winter, I would love to taste it (I bet the rum has a warming effect too!).
That is my very favourite ice cream flavour but then again I do love rum. However, when I am in Italy I try as many different flavours as I can – several a day. Each time I return, there are new flavours and I am in heaven. Funnily enough here in New Zealand I seldom eat ice cream. It’s just not the same.
I love how easy your ice cream is!
I also agree even here ice cream scoops are expensive to think that NZ is a major exporter of it
aaaaaaaaaa and I don’t even have a fridge. Beautiful pictures and thanks for the link :)
Great recipe and lovely photos! Delicious!
Gorgeous! That is one of my favorite ice cream flavors.
I’ve always had a soft spot for rum raisin ice cream!
i adore rum and raisin ice-cream. thanks for the recipe.
I do NOT know about Aussie… but in canada, you DO get your moneys worth. ONE scoop is enough for 1 family – when done right!
I love rumraisin icecream.. but it is NOT done the same way in sweden. here it is vanila ice cream with raisins dipped in some “rum extract”… the ice cream is SUPPOSE to be yellow.. wonderful RR icecream.
thanks for this ; how do make it.
[…] 5 Ingredients: Rum and Raisin Ice-Cream | Wholesome Cook This might be the best homemade Rum and Raisin ice cream you will ever have – made with 5 simple ingredients. Pre-freezing of bowl required, plus extra 2 hours freezing time once the ice-cream is churned. Makes about . […]
i have just made this. but was very runny after churning have still put in freezer so will see what happens
What is thickened cream? I have read that it is the same as whipping cream here in the US. Can I substitute whipping cream for thickened cream at the same amounts for this recipe? Could I use 2 cups half and half plus one cup whole milk and have the same results? Thanks!
I made this recipe but thought it not quite sweet enough so added a tablespoon of honey, I also churned it for longer as I have a basic ice cream maker.
Results were great, all family members were impressed.
When I purchased a gallon of rum raisin ice cream,I just thought it was a cool name for ice cream.I didn’t think they would actually put rum in it. I am a recovering alcoholic ( rum was my drink of choice) I couldn’t believe the strong taste of rum after my first bite.I couldn’t eat any more.It had the same after taste as a sip of Bacardi Dark & coke. WOW, Totally my bad on this one.I didn’t put 2 & 2 together when I bought it. It didn’t trigger me to go back to drinking but some worse off than me it could have… First & last time… ya’ll enjoy :)
I am from Trinidad and Tobago and this is a homemade flavor at our local ice-cream shops. The best I’ve ever had was in Jamaica. Since then I have been looking for a “perfect” recipe. This recipe required churning way longer than 20 minutes. It was over an hour for me. It’s not very sweet. And It’s not going to be rich and creamy like real ice-cream made with a custard. I did try another recipe before and it couldn’t freeze because of the rum. This one will probably freeze because the raisins are added near the end and not in the custard itself. I would like this more if it was richer, creamier and sweeter.
I Steffie is going to try this at home
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Just found myself a diabetic, I use the LCHF diet, Ive been trying to adapt to the Great Value Stevia(Walmart) and it does not sweeten as much as Sweeten Low, or similar brands, what have you found to be an adequate sugar sweetener substitute as I have not found one yet? Hope to hear from you soon. Thank you
Not the best recipe. Absolutely no rum flavor to it. I think boiling the rum and raisins looses all the flavour and deffinitely not sweet. Although i did find the result more of a mild milk ice cream which i didn’t mind. Next time wouldn’t boil the rum, just let it soak.
Rum and Raisin-it brings me back to when my mom always used to get this when we went to the ice cream store. Happy memories!
Took ages to churn, never got really thick and after freezing it had a gritty icy taste. Not really creamy at all. Disappointed.
This ice cream looks very tasty! Rum and raisin has to be one of my favourite ice creams. With New Years Eve just around the corner I think I’ll have a crack at making this recipe.
I was so excited to try this recipe but tastes like frozen milk with raisins in it. I couldn’t taste the rum at all and little sweetness
I soak my raisins in an equal amount of rum, stirring each day until the rum is almost absorbed. Takes about a week if you can wait that long!