Rum n Raisin ice cream

We had a really bland and off putting Rum and Raisin ice-cream on a trip to the west coast of Sweden. More than me, C was disappointed at how bad it was; the rum flavor was synthetic and we hardly found any raisins. So he decided to make his own rum and raisin ice cream that tastes like it. The raisins were soaked in rum over night and were plump and juicy and it was one of the best Rum and Raisin we have had, if we can say it ourselves. :- )


  • 200ml Cream
  • 300ml Whole milk
  • 20g Whole milk powder
  • 100g Sugar
  • 30g Glucose
  • 1/3 Cup of raisins
  • Rum


Put raisins in a cup and pour rum over them until it covers all the raisins. Cover the cup and let it stand until the next day (in or outside the refrigerator). Mix the milk powder and sugar in a small bowl. Place the cream, milk and glucose in a saucepan over medium heat till it comes to a boil. Whisk in the sugar and milk powder and continue to simmer lightly for about 2 minutes. Continue whisking to prevent burning. Take it off the heat and submerge the saucepan 2/3 of the way in cold water and continue to whisk until the mixture cools down. Transfer the ice cream base to the refrigerator and let it sit for minimum 4 hours (preferably over night). Strain the raisins and mix the surplus rum with the ice cream base in the fridge. Churn the mixture in a cooled ice cream maker until it starts to freeze. Mix in the rum soaked raisins at this point and continue to churn until it hardens. Transfer the ice cream to a container with an air tight lid and put it in the freezer until it is freezes and is completely ready.