Rum and Raisins Ice Cream

Hello again! Sometimes life gets too crazy and you just need some rest and a bit of alcohol well, that did not sound good. Lets do it again… What about a lazy Sunday to just take a break from a hectic week? Just top the whole thing up with an easy and delicious dessert!

Well, Rum and Raisins ice cream is a very well know flavor in Venezuela. You can find it almost in every ice cream shop (at least you used to…) Anyway, I may have found it here in the US a couple of times, but it is not very common, and certainly not very common in the area I live.

This is a very easy recipe and I think you are going to love it. You could add more or less rum depending on your taste, I did add a generous amount 😉

Did I mention it is egg free?

Ok, lets work on this shall we?


¼ Cups Raisins

3 Oz Dark Rum (the Venezuelan kind taste a lot like scotch, just to give you an idea of how strong the thing is)

1 Cup whole milk

¼ Cup sugar

½ Teaspoon vanilla extract

1 Cup heavy cream


Soak the raisins in the rum for at least 2 hrs. to let the raisins absorb the rum and for them not to be dry in the ice cream.

Combine the milk, sugar and vanilla in a blender and blend together until the sugar dissolves. Add the heavy cream and blend until the mix well and the cream thickens the mixture just a bit, maybe 30-40 secs.

With a spatula mix the raisins and rum with the milk mixture. You don’t have to blend it.

Pour in your ice cream maker and follow the manufacturer instructions. I do have a gelato machine with a built in compressor, so even though a regular gelato will take about 30 minutes to be ready, this rum and raisins ice cream takes about 1 Hr. because it has no egg or corn starch to thicken it. Please take this into consideration when making your ice cream. You may need more time to get the ice cream consistency.

What do you think about this recipe? Make yours I would love to see some pictures!


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