Name: Jamaican Rum Raisin Ice Cream Recipe
Prep time: 5 min
Total time: 5 min
Ingredients: 3/8 cup Dark Rum (or 6 tablespoons); 5/8 cup Sweetened Condensed Milk (or approximately 10 tablespoons); 1/2 cup Raisins; 1.5 cups Heavy Whipping Cream; 1/8 teaspoon Salt; Optional: 1/2 teaspoon Rum Extract (since it’s an optional ingredient, you can adjust according to your preference)

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Jamaican rum raisin ice cream is a creamy, sweet, and slightly boozy treat that is perfect for a hot summer day. This decadent indulgence is made with rich dark rum, juicy raisins, and a creamy custard base.

The result is a smooth and creamy ice cream that has a hint of rum and the sweetness of raisins. The rum and raisin combination is a classic for good reason – the flavors work together perfectly to create a delicious treat.

Whether you’re looking for a unique ice cream flavor to try or you’re a fan of traditional rum and raisin combinations, Jamaican rum raisin ice cream is sure to please.

Best Jamaican Rum Raisin Ice Cream Recipe

Table of Contents

What is Jamaican rum raisin ice cream?

Jamaican rum raisin ice cream is a delicious ice cream made with a custard base and dark rum, raisins, and other flavorings. The custard base is made with cream, egg yolks, and sugar. The raisins are soaked in dark rum to give the ice cream its signature flavor.

Other flavorings such as vanilla extract, nutmeg, and cinnamon are added to enhance the flavor. The result is a creamy and smooth ice cream with a hint of rum and a sweet raisin flavor.

Why You’ll Love this Jamaican rum raisin ice cream?

Jamaican rum raisin ice cream is a unique and delicious treat that is perfect for a hot summer day. The combination of rum and raisins is a classic for good reason – the flavors pair perfectly to create a decadent and indulgent ice cream.

The rum adds a hint of warmth and depth to the ice cream, while the raisins provide a sweet and juicy contrast. The custard base is creamy and smooth, making it a perfect treat for any occasion.

The Ingredients

Heavy Whipping Cream: This is a key ingredient for making ice cream, as it provides the rich and creamy texture. Heavy whipping cream has a high fat content, which contributes to the smoothness and indulgent feel of the ice cream.
Sweetened Condensed Milk (or approximately 10 tablespoons): Sweetened condensed milk adds sweetness and creaminess to the ice cream. It also helps in preventing ice crystals from forming, resulting in a smoother texture. The concentrated sweetness of condensed milk is essential for balancing the other flavors.
Dark Rum (or 6 tablespoons): Dark rum is a signature ingredient in Jamaican rum raisin ice cream. It imparts a distinct and rich flavor to the dessert. The alcohol in the rum also helps to keep the ice cream from freezing too hard, contributing to a softer texture.
Raisins: Raisins add a natural sweetness and chewy texture to the ice cream. When soaked in rum, the raisins absorb the flavors and become plump, creating delicious pockets of infused sweetness throughout the dessert.
Salt: Salt enhances the overall flavor profile of the ice cream by balancing the sweetness. It also helps to bring out the nuances of the other ingredients, making the ice cream taste more vibrant and well-rounded.
Optional: Rum Extract (adjust according to preference): Rum extract is an optional ingredient that intensifies the rum flavor in the ice cream. It can be added to enhance the overall depth of the rum taste, especially if you want a more pronounced rum presence without adding more liquid.

Directions

Step 1: Prepare the Raisins

Start by placing the raisins in a small bowl.

Step 2: Soak the Raisins

Pour enough hot water over the raisins to completely cover them. Allow the raisins to soak for approximately 10-15 minutes, giving them time to plump up.

Step 3: Drain and Set Aside

After soaking, drain the water from the raisins and set aside the plumped raisins for later use.

Step 4: Prepare the Ice Cream Base

In a large mixing bowl, combine the heavy whipping cream and sweetened condensed milk. Use an electric mixer or whisk to whip the mixture until stiff peaks form, creating a smooth and creamy base for the ice cream.

Step 5: Add Rum and Flavorings

Pour the dark rum into the whipped cream and condensed milk mixture. Add a pinch of salt and, if desired, include optional rum extract for extra flavor. Gently fold the ingredients together to ensure a well-combined mixture, taking care not to deflate the whipped cream.

Step 6: Incorporate Raisins

Gently fold the plumped raisins into the ice cream mixture, ensuring an even distribution throughout.

Step 7: Transfer to Freezer-Safe Container

Select a freezer-safe container with a lid, making sure it’s large enough to accommodate the volume. Pour the rum raisin ice cream mixture into the container and seal it tightly with the lid.

Step 8: Freeze

Place the container in the freezer and allow the ice cream to set for at least 6 hours, preferably overnight. This extended freezing time allows the flavors to meld, and the ice cream reaches a firm consistency.

Step 9: Serve and Enjoy

Once the ice cream has set, scoop it into bowls or cones. For an extra touch, garnish with additional raisins or drizzle a bit of rum on top if desired. Sit back, relax, and savor the delightful flavors of your homemade Jamaican rum raisin ice cream.

Notes

– Make sure to chill the custard for at least 4 to 6 hours before churning it in the ice cream maker.

– If you don’t have an ice cream maker, you can still make this ice cream by freezing the custard in an ice cube tray and then blending it in a blender or food processor.

– To make a softer ice cream, add a few tablespoons of vodka or light rum to the custard before freezing.

– To make a sweeter ice cream, add more sugar or use a sweeter dark rum.

– To make a richer ice cream, add more heavy cream to the custard.

– For a more intense rum flavor, add a few drops of rum extract to the custard.

– For a less boozy ice cream, reduce the amount of rum or omit it altogether.

– To make a vegan ice cream, substitute the egg yolks with a vegan egg replacer.

Storage Tips

Jamaican rum raisin ice cream can be stored in an airtight container in the freezer for up to 2 months. Before serving, let the ice cream thaw for 15 minutes at room temperature.

Easy Jamaican Rum Raisin Ice Cream Recipe

Nutrition Information

Serving size: 1/2 cup

Serving Suggestions

– Serve Jamaican rum raisin ice cream in a waffle cone or a bowl.

– Top with toasted nuts, chocolate chips, or caramel sauce.

– Add a scoop of ice cream to a milkshake or smoothie.

– Serve with warm banana bread or cinnamon rolls.

– Top with fresh fruit such as strawberries, raspberries, or blueberries.

– Enjoy as a sundae with hot fudge or raspberry sauce.

– Use as a topping for pancakes or waffles.

What other substitute can I use in jamaican rum raisin ice cream?

Heavy cream: Substitute heavy cream with coconut cream or full-fat canned coconut milk for a vegan option.

Egg yolks: Substitute egg yolks with silken tofu, mashed banana, or a vegan egg replacer.
Sugar: Substitute sugar with honey, maple syrup, or coconut sugar.
Dark rum: Substitute dark rum with light rum, bourbon, or whiskey.
Raisins: Substitute raisins with dried cherries, cranberries, or apricots.
Vanilla extract: Substitute vanilla extract with almond extract or coconut extract.
Nutmeg: Substitute nutmeg with pumpkin pie spice or allspice.
Cinnamon: Substitute cinnamon with cardamom or ginger.

Jamaican Rum Raisin Ice Cream Recipe

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Prep Time: 5

Cook Time: 0

Total Time: 5

Course: Dessert

Cuisine: Caribbean

Keyword: Jamaican Rum Raisin Ice Cream Recipe

Servings: Servings

Calories: 140kcal

Author: Bex Smith

Equipment

Electric Hand Mixer

Ingredients

3/8 cup Dark Rum or 6 tablespoons
5/8 cup Sweetened Condensed Milk or approximately 10 tablespoons
1/2 cup Raisins
1.5 cups Heavy Whipping Cream
1/8 teaspoon Salt
Optional: 1/2 teaspoon Rum Extract since it’s an optional ingredient, you can adjust according to your preference

Instructions

Prepare the Raisins:

Place the raisins in a small bowl.
Pour enough hot water over the raisins to cover them.
Let the raisins soak for about 10-15 minutes to plump them up.
Drain the water and set aside the plumped raisins.

Prepare the Ice Cream Base:

In a large mixing bowl, combine the heavy whipping cream and sweetened condensed milk.
Whip the mixture using an electric mixer or whisk until stiff peaks form. This will create a smooth and creamy base for the ice cream.

Add Rum and Flavorings:

Pour in the dark rum into the whipped cream and condensed milk mixture.
Add the salt and, if desired, the optional rum extract.
Gently fold the ingredients together until well combined. Be careful not to deflate the whipped cream.

Incorporate Raisins:

Gently fold the plumped raisins into the ice cream mixture. Make sure they are evenly distributed throughout the mixture.

Transfer to Freezer-Safe Container:

Pour the rum raisin ice cream mixture into a freezer-safe container with a lid. Ensure the container is large enough to accommodate the volume and has a tight-sealing lid.

Freeze:

Place the container in the freezer and let the ice cream set for at least 6 hours or preferably overnight. This allows the flavors to meld and the ice cream to reach a firm consistency.

Serve and Enjoy:

Once the ice cream has set, scoop it into bowls or cones.
Garnish with additional raisins or a drizzle of rum if desired.
Serve and enjoy your homemade Jamaican rum raisin ice cream!