Category Archives: Sweet Creations

Rum Raisin


Two of the wedding presents that I don’t get to use too often, but I very much appreciate are the Kitchenaid Mixer (thanks Abuela!) and the ice cream maker attachment for the mixer (thanks Margaret and Dave!). Bill requested this a few days ago, being one of his favorite kinds of ice cream. I’ve never been keen on rum raisin, but after having this version, I think I might have been won over.

Adapted from Bon App├ętit
  • 1 cup (packed) raisins
  • 2/3 cup Goslings Bermuda Rum
  • 8 large egg yolks (I used eggs from a local farm in Jamestown)
  • 1 cup turbino sugar
  • 3 cups milk (do not use low-fat or nonfat)
  • 1 1/2 cups whipping cream

Combine raisins and rum in small bowl. Cover; let stand at room temperature at least 2 hours. I soaked mine overnight. Combine in same bowl.

Whisk egg yolks and sugar in large bowl until blended. Bring milk and whipping cream to boil in heavy large saucepan over medium heat. Gradually whisk into yolk mixture. Return mixture to saucepan; stir over medium-low heat until custard thickens, about 15 minutes (do not boil). Strain custard into bowl to even out consistancy. Cool down. Add raisin mixture to custard. Refrigerate until cold.

Transfer custard to ice cream maker and process according to manufacturer’s instructions. With my attachment, the bowl is put in the freezer for several hours at first. The attachment is put onto the mixer, and then you would churn the custard at low speed for about 30 minutes. Freeze ice cream in covered container until firm, about 4 hours. (Can be prepared 3 days ahead.)