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Jamaican Rum Raisin Ice Cream Recipe

Jamaican Rum Raisin Ice Cream Recipe

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. 
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Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Course: Dessert
Cuisine: Caribbean
Keyword: Jamaican Rum Raisin Ice Cream Recipe
Servings: 5 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!

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.

Nutrition

Calories: 140kcal
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