Rum Raisin Ice-Cream

Anyone remember watching The Newlywed game?  Three recently married couples answer questions about each other hoping to win cash.  Questions are asked as one newlywed leaves the room and when they return, the answers must match to score points.  Couple with the highest points wins.

Ever try playing this game? It’s a lot of fun.  Especially if you’re NOT a newlywed.  You would think you’d have all the answers down pat, but somehow, there’s an awful lot you don’t know about your spouse, or events that you remember differently.  What’s also fun is watching the couples who get a little too upset if the answers don’t match.  (I’m pretty sure it’s ended up in a tense drive home, with a further quizzing of each other so they’re better prepared for next time).

My husband and I have played this a few times in our 20 years of marriage and I will admit, I think we’ve only won once.  What I did learn in it though, is that there’s always something I didn’t know or that I could learn.

One of those things is what my husband’s favorite things to eat are.  I mean, I know the main things he loves, we have been cooking and eating together for over 20 years, but once in awhile, he’ll mention something I’ve never heard before.  Probably because I’m just a terrible listener we don’t have access to those ingredients here in Mexico.  (I’m not sure what my excuse was before we moved here).  It was a few years into me making ice-cream from home that I discovered his favorite flavor was Rum Raisin.  How did I not know this previously?  Was I too busy making ice-cream for the shop and everybody else?  Poor guy.  That had to be remedied.

I am not a raisin lover but I am a fan of dark rum.  Especially since rum is sooooo cheap here.  And, I’ve discovered that alcohol in ice-cream makes it a lot creamier and easier to scoop, which is a huge bonus in home-made ice-cream.   Usually home-made ice-cream is as hard as a rock because it doesn’t have all those fancy preservatives in it to keep it scoop-able.  So here’s a tip, if you’re making a flavor that doesn’t have alcohol in it, add a little vodka: nobody will know it’s there and it’ll make the consistency more like store-bought ice-cream.

I almost never buy ice-cream any more because I enjoy making it and it’s 100 times better than anything you can buy, for half the price.  Spend the money on an ice-cream machine, trust me, you won’t regret it.  Also, I’ve shown the recipe made with a mixer, hand or stand.  To be honest though, I’m often too lazy to go two-doors over to my mom’s house and grab her stand mixer, so I just do it all by hand now.

I’ve done all the ‘cook over the stove, strain through, cool in ice-bath, refrigerate over-night’ recipes, but frankly, nobody in my house wants to wait that long.  So I stick to my basic vanilla recipe and just change the add-ins.  Also, for this recipe, my husband didn’t like how big the raisins got after soaking with the rum, so I sliced them in half, or chopped them as best as I could before adding them.  (I had to make up for all those years of neglect, after all).

So before your next social gathering where you could possible be quizzed on your spouse’s likes, do a little test run.  You’ll never know what you’ll learn!


  • 3 eggs
  • 1 cup sugar
  • 2 1/2 cups whipping cream
  • 1 1/2 cups whole milk
  • 1 teaspoon vanilla
  • 1 cup dark rum, divided
  • 1 cup raisins


In small saucepan, combine 1/2 cup rum and raisins.  Bring to a boil and let simmer for a few minutes.  Take off heat, cover, and let stand at least an hour.  Strain, but keep any extra liquid.  Slice raisins if you prefer them smaller.

Beat eggs in mixer until foamy, about 2-3 minutes.  Add sugar, beat another minute.  Turn speed down and add cream, milk, and vanilla. Add 1/2 cup dark rum and any leftover rum from raisins.  Add to ice-cream machine and churn for about 25 minutes or until it looks like soft serve.  Then add raisins and churn a few more minutes until combined.

Transfer to freezer safe container and cover.

Makes about 2 litres.

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