Jamaican Rum Raisin Ice Cream Recipe

Jamaican Rum Raisin Ice Cream: A Taste of the Tropics

Dive into the rich, decadent world of Jamaican Rum Raisin Ice Cream. This recipe captures the essence of the Caribbean with its creamy base, infused with the warmth of spiced rum and studded with plump, sweet raisins. Each spoonful is a journey to a sun-drenched island, where the flavors dance on your tongue and leave you craving more.

This ice cream is perfect for a special occasion or simply a luxurious treat on a warm evening. Imagine it drizzled with rich chocolate sauce, topped with a sprinkle of toasted pecans, or enjoyed alongside a slice of warm, buttery cake. The possibilities are endless!

Jamaican Rum Raisin Ice Cream Recipe Card

A rich, creamy ice cream infused with the deep flavors of Jamaican rum and sweet raisins.

Ingredients:

• 240 g / 1 cup heavy cream
• 120 g / 1/2 cup whole milk
• 200 g / 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 60 g / 1/4 cup raisins
• 60 ml / 2 fl oz dark Jamaican rum

Equipment:

• Ice cream maker
• Mixing bowl
• Measuring cups and spoons
• Freezer-safe container with lid

Timing:

1. Chill the mixture in the refrigerator for at least 2 hours or overnight.
2. Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
3. Freeze the churned ice cream in a freezer-safe container for at least 2 hours.

Temperature: Churn the mixture at 4°C / 39°F for 20-30 minutes.

Prep Time: 15 minutes. Cook Time: None. Total Time: 3-4 hours.

Ingredients for Jamaican Rum Raisin Ice Cream

To make authentic Jamaican Rum Raisin Ice Cream, the following ingredients are required:

• 480 ml / 2 cups heavy cream
• 240 ml / 1 cup whole milk
• 180 g / 3/4 cup granulated sugar
• 120 g / 1/2 cup brown sugar
• 60 g / 1/4 cup raisins
• 60 ml / 2 oz dark Jamaican rum
• 1 tsp / 5 ml vanilla extract
• Pinch of salt
• Optional ingredients:
  • Chopped nuts (walnuts or pecans) for added texture
  • 1/2 tsp / 2 ml ground cinnamon or nutmeg for extra spice
  • 1/4 tsp / 1 ml ground ginger for a hint of warmth

Note: For the best flavor, use high-quality dark Jamaican rum and pure vanilla extract. Adjust the amount of rum to taste, keeping in mind that the ice cream will mellow out a bit as it freezes.

Step-by-Step Instructions for Jamaican Rum Raisin Ice Cream

Get ready to indulge in the rich, boozy flavors of Jamaica with this homemade rum raisin ice cream. Follow these detailed instructions for a creamy, decadent treat that’s sure to impress.

1. Infuse the Rum: Combine 60 ml (1/4 cup) of dark rum with 120 g (1 cup) of raisins in a bowl. Cover and let steep in a cool, dark place for at least 4 hours, or up to overnight, allowing the raisins to plump and absorb the rum’s flavor.
2. Prepare the Custard Base: In a medium saucepan, whisk together 600 ml (2 1/2 cups) of whole milk, 150 ml (2/3 cup) of heavy cream, 100 g (1/2 cup) of granulated sugar, and a pinch of salt. Heat over medium heat, stirring frequently, until the sugar dissolves and the mixture is just simmering.
3. Temper the Eggs: In a separate bowl, whisk together 4 large egg yolks. Gradually whisk about 120 ml (1/2 cup) of the hot milk mixture into the egg yolks, whisking constantly to temper them. Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture.
4. Cook the Custard: Reduce the heat to low and cook the custard, stirring constantly, for 5-7 minutes, or until the mixture thickens enough to coat the back of a spoon. Do not let the custard boil.
5. Strain and Chill: Strain the custard through a fine-mesh sieve into a bowl. Stir in the vanilla extract and cover the surface of the custard with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until completely chilled.
6. Churn the Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes.
7. Add the Raisins: In the last 5 minutes of churning, add the rum-soaked raisins and their liquid to the ice cream maker. Continue churning until the ice cream is thick and frozen.
8. Freeze and Enjoy: Transfer the churned ice cream to an airtight container and freeze for at least 2 hours before serving. Enjoy your homemade Jamaican Rum Raisin Ice Cream!

Pro Tips for Making Jamaican Rum Raisin Ice Cream

Take your Jamaican Rum Raisin Ice Cream to the next level with these expert tips on infusion timing, rum selection, and churning techniques.

Infusion Timing: The Key to Perfect Raisins

Steep your raisins in rum for at least 2 weeks to achieve the perfect balance of sweetness and booziness. However, be careful not to over-infuse, as this can result in a raisin flavor that’s too overpowering.

• Check on your raisins every few days to ensure they’re not becoming too soggy or developing off-flavors.
• Consider using a combination of dark and light rums for a more complex flavor profile.

Rum Selection: Choose the Right Bottle

Select a high-quality rum with a rich, full-bodied flavor. Some popular options include Myers’s Dark Rum and Appleton Estate Signature Blend.

• Avoid using overly sweet or flavored rums, as these can disrupt the balance of your ice cream.
• Consider using a rum with a high ABV (around 40-50%) for a more pronounced flavor.

Churning Techniques: The Secret to a Smooth Texture

Churn your ice cream base until it’s smooth and creamy, but avoid over-churning, which can result in an icy texture.

• Use a high-quality ice cream maker to ensure a smooth and even texture.
• Consider adding a stabilizer like guar gum or xanthan gum to improve the texture and prevent ice crystals from forming.

Substitutions and Alternatives

To adapt the Jamaican Rum Raisin Ice Cream recipe to suit various tastes and dietary needs, consider the following substitutions:

• Rum: Replace 60 ml / 2 oz of dark rum with 60 ml / 2 oz of rum extract or 30 ml / 1 oz of bourbon for a different flavor profile.
• Raisins: Substitute 120 g / 1/2 cup of raisins with 120 g / 1/2 cup of cranberries or cherries for a fruity twist.
• Heavy cream: Use 240 ml / 1 cup of coconut cream or almond milk as a non-dairy alternative, noting that this will affect the ice cream’s richness and texture.
• Brown sugar: Replace 200 g / 1 cup of brown sugar with 200 g / 1 cup of coconut sugar or 160 g / 3/4 cup of honey for a distinct flavor.

When making substitutions, temperature control is crucial, as it affects the ice cream’s texture. Churn the mixture at a temperature of -18°C / 0°F to -12°C / 10°F for optimal results.

Spice Up Your Scoop: Variations on Jamaican Rum Raisin Ice Cream

Jamaican Rum Raisin Ice Cream is a classic for a reason, but don’t be afraid to experiment! Here are a few ideas to take your rum raisin to the next level:

1. Tropical Twist:

   Add a splash of mango puree (about 60 ml / ¼ cup) and a pinch of ground ginger (1 tsp / 5 ml) to the base recipe for a taste of the Caribbean. Chill for at least 4 hours before churning.

2. Spiced Rum Delight:

   Infuse your rum with warming spices like cinnamon sticks (2), star anise (1), and cloves (6) for 24 hours before using it in the recipe. This adds a complex depth of flavor.

3. Chocolate Decadence:

   Fold in 100 g / ¾ cup of chopped dark chocolate (70% cocoa) during the last few minutes of churning. For extra richness, add a tablespoon of cocoa powder to the base recipe.

Get creative and let your taste buds guide you! Remember, the beauty of homemade ice cream is the ability to customize it to your liking.

Storing and Freezing Jamaican Rum Raisin Ice Cream

Proper storage and freezing techniques are crucial to maintaining the creamy texture and rich flavor of Jamaican Rum Raisin Ice Cream.

Short-Term Storage

For short-term storage, transfer the ice cream to an airtight container and store it in the freezer at -18°C (0°F) or below.

• Freeze for up to 3 months for optimal flavor and texture.
• Allow the ice cream to harden for at least 2 hours before serving.

Long-Term Storage and Freezing Tips

To prevent ice crystal formation and maintain the ice cream’s texture, follow these tips:

1. Freeze the ice cream in a single layer, rather than stacking containers.
2. Use airtight containers or freezer bags to prevent freezer burn and other flavors from transferring.
3. Label and date the containers to ensure you use the oldest batches first.
4. When serving, allow the ice cream to sit at room temperature (18°C/64°F) for 10-15 minutes to soften slightly.

By following these storage and freezing tips, you’ll be able to enjoy your Jamaican Rum Raisin Ice Cream at its best, even months after it’s been made.

Troubleshooting Common Issues with Jamaican Rum Raisin Ice Cream

Even with a great recipe, issues can arise when making Jamaican Rum Raisin Ice Cream. To ensure a smooth and creamy texture, it’s essential to identify and address common problems.

Some common issues that may occur include ice crystals, too-hard texture, or flavor imbalances. Fortunately, these problems are easily solvable with a few adjustments.

Common Problems and Fixes:

• Ice Crystals: Temper the mixture to around 4°C / 39°F before churning to prevent ice crystal formation. Also, ensure the ice cream maker is properly pre-chilled.
• Too-Hard Texture: Check the sugar content (approximately 240 g / 1 cup) and adjust as needed. Adding a small amount of corn syrup (about 60 ml / 1/4 cup) can also help improve texture.
• Flavor Imbalances: Adjust the amount of rum (typically 60 ml / 1/4 cup) and raisins (usually 120 g / 1/2 cup) to taste. Soaking the raisins in rum beforehand can also enhance the flavor.
• Insufficient Churning: Ensure the ice cream is churned until it reaches a temperature of -20°C / -4°F to achieve the right consistency.

By addressing these common issues, you’ll be able to create a rich, creamy, and delicious Jamaican Rum Raisin Ice Cream that’s sure to impress.

Nutritional Information

This Jamaican Rum Raisin Ice Cream is a decadent treat, and like all delicious things, it’s important to be mindful of its nutritional content.

Per Serving (1/2 cup):

• Calories: 250
• Fat: 12g (18% Daily Value)
• Saturated Fat: 7g (35% Daily Value)
• Sugar: 28g (31% Daily Value)

Please note that these values are estimates and may vary slightly depending on specific ingredients used.

Diet Tags: Not Gluten-Free, Not Dairy-Free

Frequently Asked Questions about Jamaican Rum Raisin Ice Cream

Get answers to common questions about this delicious ice cream recipe to ensure a smooth and successful process.

• What type of rum is best for this recipe? A dark rum with a rich, molasses-like flavor is ideal for Jamaican Rum Raisin Ice Cream.
• Can I use regular raisins instead of golden raisins? While you can use regular raisins, golden raisins provide a sweeter, more complex flavor that pairs perfectly with the rum.
• What equipment do I need to make ice cream? You’ll need a medium saucepan, a hand mixer or whisk, a 1-quart ice cream maker, and a freezer-safe container with a tight-fitting lid.
• How long does it take to churn the ice cream? The churning time will depend on your ice cream maker, but it typically takes 20-30 minutes to complete.
• Can I make this recipe without an ice cream maker? Yes, you can freeze the mixture in a shallow metal pan and then blend it in a food processor once it’s frozen solid. This will give you a slightly chunkier texture.

Key Takeaways for Making Jamaican Rum Raisin Ice Cream

When making Jamaican Rum Raisin Ice Cream, several essential lessons and reminders can ensure a smooth and successful process. From ingredient selection to churning techniques, attention to detail is crucial.

• Use high-quality dark rum with a minimum of 40% ABV for the best flavor, and add it towards the end of the churning process to prevent ice crystal formation.
• Select plump, moist raisins and soak them in rum for at least 2 hours to enhance the flavor and texture.
• Combine 240 g / 1 cup of granulated sugar with 475 ml / 2 cups of heavy cream and 120 ml / 1/2 cup of whole milk for a rich and creamy base.
• Churn the mixture at a temperature of -18°C / 0°F to introduce air and break down ice crystals, resulting in a smooth texture.
• Age the ice cream in the freezer at -12°C / 10°F for at least 2 hours to allow the flavors to mature and develop.

By following these key takeaways, the resulting Jamaican Rum Raisin Ice Cream will be rich, creamy, and full of depth, with a perfect balance of rum and raisin flavors.

A Taste of the Islands

This Jamaican Rum Raisin Ice Cream recipe is a labor of love, born from countless afternoons spent exploring the vibrant flavors of the Caribbean. I’ve always been drawn to the warmth and richness of Jamaican rum, and the idea of infusing it into a creamy ice cream base felt like a perfect match for the sweet, plump raisins.

The first few batches were a bit of a learning curve. I experimented with different types of rum, finding that a dark, aged rum offered the most complex and nuanced flavor profile. I also played around with the ratio of rum to raisins, eventually settling on a balance that allowed the rum’s character to shine without overpowering the sweetness of the raisins.

I’m so happy with how this recipe turned out. It’s a truly decadent treat that captures the essence of Jamaica in every spoonful. I hope you enjoy it as much as I do!

Conclusion: Enjoy Your Delicious Jamaican Rum Raisin Ice Cream

Now that you’ve mastered the art of making Jamaican Rum Raisin Ice Cream, it’s time to indulge in the fruits of your labor. This rich and creamy dessert is sure to impress friends and family, and the perfect blend of rum-infused raisins and velvety ice cream will leave you wanting more.

We hope you’ve enjoyed this recipe and that it’s inspired you to try new flavors and combinations. Don’t be afraid to experiment and come up with your own unique ice cream creations – the possibilities are endless!