Rum Raisin Frozen Custard

Yield: 4 quarts


  • 3 cups dark raisins
  • 1 1/2 cups dark rum
  • 4 cups milk
  • 4 cups heavy whipping cream
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 10 egg yolks
  • 1 tsp vanilla


  1. Put the raisins and rum in an airtight container.  Shake to coat thoroughly.  Let soak overnight, shaking occasionally.
  2. Combine the milk, cream, sugar, brown sugar, cinnamon, and salt in a medium pot.  Heat slowly over low heat until the sugar is fully dissolved and the mixture is steaming.
  3. In a separate bowl, whisk the egg yolks.
  4. While whisking constantly, slowly stream 4 cups of the hot milk mixture into the eggs.  Keep whisking non-stop.
  5. When the egg yolks are thoroughly mixed into the 4 cups hot milk, pour it all back into the remaining milk mixture in the pot.  Continue heating and whisking until it becomes thick enough to coat the back of a spoon.
  6. Remove from the heat and strain through a fine metal mesh.  Cover and chill overnight.
  7. Drain the raisins from the rum, reserving 1/4 cup of the rum.
  8. Combine the chilled ice cream base with the vanilla and 1/4 cup of rum.
  9. Churn according to manufacturer's instructions for ice cream, adding the raisins when almost done.
    • You'll probably have to do two batches, depending on the size of your ice cream machine.
  10. Transfer the ice cream to an airtight container and freeze until solid.
  11. Serve cold.

Adapted from Serious Eats.