Rum Raisin Ice Cream

6
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"This is out of my Gourmet's Weekend cookbook. Cook time does not include chill time. I used the dark raisins..."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (81 g)
  • Calories 201.5
  • Total Fat - 5 g
  • Saturated Fat - 3 g
  • Cholesterol - 19.4 mg
  • Sodium - 39.3 mg
  • Total Carbohydrate - 39.5 g
  • Dietary Fiber - 1.8 g
  • Sugars - 31 g
  • Protein - 2.7 g
  • Calcium - 76.8 mg
  • Iron - 0.7 mg
  • Vitamin C - 1.1 mg
  • Thiamin - 0.1 mg

Step 1

In a saucepan simmer rum with cinnamon and raisins, stirring, until raisins are plumped, about 2 minutes, and cool slightly. In a large bowl whisk raisins and rum extract into ice cream or frozen yogurt until combined. Freeze ice cream or frozen yogurt in a freezer container at least 2 hours and up to 1 week.

Tips & Variations


No special items needed.

Related

Northwestgal

This was excellent! And I agree with another reviewer who stated it was better than any Rum Raisin Ice Cream sold in grocery stores. And it's so easy to make! The touch of cinnamon added such a wonderful depth of flavor to the ice cream. I'm really glad I discovered this recipe, it will certainly be a favorite summertime treat. Thank you for sharing your recipe, TeresaS. We loved it!

review by:
(18 Jul 2021)

JostLori

This is much better than store-bought rum raisin ice cream! And how easy was that? The hardest part was waiting for the ice cream to refreeze before trying it! Like you, I also used the dark raisins because it's what was in the pantry. We will definitely be making this often - thanks for posting this keeper of a recipe!

review by:
(30 Nov 2019)