Homemade Rum and Raisins Ice Cream recipe. It's very easy to make and delicious, the perfect summer treat.
Summer and ice-cream go perfect together! I have to admit that I am an all-year-round ice-cream and popsicles person, but during the summer time I enjoy these frozen treats even more.
If you like homemade popsicles and ice cream like me try my passion fruit popsicles, watermelon popsicles, fruit popsicles and chocolate popsicles recipes.
Helado de Ron con Pasas (Rum and Raisins Ice Cream) is one of the most popular ice cream flavors in Colombia and you can find it in every ice cream shop around the country. I’m not much of a drinker, but I love Helado de Ron con Pasas and it is my favorite ice cream flavor.
Ingredients to Make Rum and Raisins Ice Cream
You'll find the printable recipe card with exact amounts and directions below.
Heavy Cream: I recommend using heavy whipping cream.
Milk: You need whole milk to make this homemade ice cream.
Eggs: You will be using the yolks to make the custard.
Sugar: Refined white sugar.
Dark Rum: Be sure to use a good quality rum for the best flavor.
Raisins: This is an important ingredient, but you can omit them if you don't like raisins.
Making ice-cream at home is very easy, a lot of fun, and you can make exactly the flavor you are craving. If you do not have an ice-cream maker, don't worry, because you too can make delicious ice cream at home!
How to Make Ice Cream Without a Machine
Combine the milk, cream and sugar in a medium sauce pan. Bring to a gentle boil over medium heat.
In a small mixing bowl whisk the egg yolks until smooth. Add about half of the hot liquid to the egg yolks and whisk until smooth.
Add the yolk mixture to the saucepan and the rest of the liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for about 5 minutes, stirring constantly.
Remove from the heat and pour the mixture into a glass bowl and place a piece of plastic wrap directly on top of the mixture. Cool the mixture completely.
Pour the mixture in a plastic container and put it in the freezer. After 45 minutes, take it out of the freezer. Add raisins and rum mixture to the custard and with an electric mixer, whisk for about 2 minutes and return to the freezer.
Continue doing the same process every 30 minutes, until the ice cream is frozen. This will take about 3 hours.
Rum and Raisins Ice Cream Recipe
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 6 egg yolks
- ¾ cups sugar
- ¼ cup dark rum
- ½ cup of raisins
Instructions
- Place the raisins and rum in small bowl. Let it sit for about 3 hours.
- Combine the milk, cream and sugar in a medium sauce pan. Bring to a gentle boil over medium heat.
- In a small mixing bowl whisk the egg yolks until smooth. Add about half of the hot liquid to the egg yolks and whisk until smooth.
- Add the yolk mixture to the saucepan and whisk until incorporated. Bring the liquid back to simmer and continue to cook for about 5 minutes, stirring constantly.
- Remove from the heat and pour the mixture into a glass bowl and place a piece of plastic wrap directly on top of the mixture. Cool the mixture completely.
- Pour the mixture in a plastic container and put it in the freezer. After 45 minutes, take it out of the freezer. Add raisins and rum mixture to the custard and with an electric mixer, whisk for about 2 minutes and return to the freezer.
- Continue doing the same process every 30 minutes, until the ice cream is frozen. This will take about 3 hours.
- Note: If you have an ice cream maker: Transfer custard to the ice cream maker and follow manufacturer's instructions.
Danielle
Looks delicious! I've never had rum and raisin ice cream but the combo sounds wonderful. Perfect for poolside enjoyment 🙂
Belinda @zomppa
On hot days like this, it would take me over the edge!
Norma - Platanos, Mangoes and Me!
Que rico!
Luciamunecalindacarajo
Muy delicioso,!!! I will make it soon and let u know
Evelyne@cheapethniceatz
I so love this ice cream flavor, even as a kid. Probably got the non real rum version though lol. Those raisins soaking up the booze...salivating.
grace
i don't like rum and i don't like raisins, but i love rum raisin ice cream. how weird am i? 🙂
Gloria
Ron con Pasas is one of my favorites ice cream flavors also, and since I have been living here in the States (10 ys) I have not have one. I am making it today for tomorrow's Dia del Padre. Tank you for your recipe.
Mañana te cuento como quedo.
Gloria
Father's Day ron con pasas ice cream was a hit. It was a reminiscence of old good times for many of us. Some relatives ask me for the recipe, and of course I remit them to your page.
Pedro Antonio Bocel
Gracias por esta receta de helado, mañana mismo lo boy intentar de hacer, ya que en febrero comense hacer helados para vender, la rason de haber comenzado de vender helados, es porque creo que con estoo podre seguir adelante con nuestro minnisterio aqui en Guatemala, ya que hasta en este momento no tenemos ayuda de nadie, y por eso buscamos la manera sostener nuestro ministerio.
Dios les vendiga
Pedro Antonio Bocel
Jorge Eduardo
Great recipe, I've been looking around making french style ice cream, without machine, and this is the best: lean, straightforward, clear,.... THANKS!
Alan Bowman
Hi Erica from Spain
Step 3 says:
In a small mixing bowl whisk the egg yolks until smooth. Add about half of the hot liquid to the egg yolks and whisk until smooth.
You don't say what to do about the other half of the hot liquid