5 Ingredients or Fewer

Rum Raisin Ice Cream

August 15, 2014
4 Ratings
  • Makes about 1 pint
Author Notes

Uses Nigella Lawson's basic no churn ice cream recipe, with rum and raisins added for flavor instead of coffee. —Rosalind Rogoff

What You'll Need
  • 1/2 cup Raisins
  • 1/4 cup Dark Rum
  • 1-1/4 cups Heavy cream
  • 2/3 cup Condensed milk
  • 1 tablespoon Vanilla extract
  1. Soak raisins in rum for one hour.
  2. Mix cream, condensed milk, and vanilla together with a whisk or hand mixer.
  3. Fold in rum and raisins.
  4. Pour into freezer container and freeze overnight.

See what other Food52ers are saying.

2 Reviews

Rosalind R. September 13, 2014
I made this a couple of times now and it turns out good. I used old raisins the first time and they were dry even after soaking in rum. I recommend using a fresh package of raisins. Also the raisins tended to sink to the bottom of the container. So you should stir up the ice cream after about 3-4 hours in the freezer to distribute the raisins better.
Rosalind R. August 15, 2014
My father's favorite ice cream was Haagen-Dazs Rum Raisin. After I made Nigella Lawson's no churn coffee ice cream, I thought this would be a good way to make rum raisin ice cream. It is very easy to make and if you like rum it tastes great. I used Myers Dark Rum, but I suppose it would work with whichever kind of rum you prefer.