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Rum Raisin Ice Cream (Grain-Free, Dairy-Free)

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5 from 2 reviews

Adapted from The Perfect Scoop.

Ingredients

For the Ice Cream:

  • 1/2 cup raisins
  • 1/3 cup rum (see notes in above post to reduce the rum in the recipe if needed)
  • 1 1/2 cups coconut milk (or raw cream)
  • 1/2 cup coconut cream (or raw milk)
  • 1/2 cup maple syrup
  • 4 egg yolks

Instructions

  1. Place the raisins and rum in a small saucepan and bring to a simmer over low heat. Remove from the heat and let the mixture stand for 1 hour. (You can do this step one day in advance.)
  2. Place the milk, cream, maple syrup and egg yolks in a medium saucepan and whisk until combined. Heat over medium-low and whisk constantly, until the mixture thickens and coats a wooden spoon when dipped into the mixture. Pour the mixture through a stainer and cool over an ice bath. Cover and place in the refrigerator until throughly chilled, about 3-4 hours. When you’re ready to freeze the ice cream, drain the raisins over a bowl and measure the drained rum. You’ll want a total of 3 tablespoons of rum, so add more rum if needed. Stir the rum into the milk mixture.
  3. Freeze the mixture according to your ice cream maker manufacturer’s instructions. During the last few minutes of churning, add the rum-soaked raisins.

Nutrition

Find it online: https://deliciouslyorganic.net/rum-raisin-ice-cream-recipe/