David Lebovitz's Rum Raisin Ice-Cream

Rum raisin ice-cream spiked with rum and juicy plump raisins

Rum raisin ice-cream spiked with rum and juicy plump raisins

I love rum raisin, and I'm not entirely sure why because I'm not overly enthusiastic about raisins. I'll eat them but wouldn't miss them. But rum raisin? There's something so great about this flavour combination.

Rum raisin Energy Bars (Saffers will know what I'm talking about), rum raisin fudge and rum raisin ice-cream. Yes please!

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As soon as I came across David Lebovitz's recipe for rum raisin ice-cream I knew that's what I'd be sharing in this post. 

My hubby was rather excited too, he's also a rum raisin fiend!

Now, I do have to admit, I didn't have a lovely dark rum in the house and the recipe calls for dark rum, but what I did have was Captain Morgan Spiced Gold which I used instead, and let me tell you, delicious!

Plump raisins draining, both them and the drained rum will be used in the ice-cream

Plump raisins draining, both them and the drained rum will be used in the ice-cream

After heating up the raisins in the Spiced Gold, I left them to absorb the alcohol until plump and juicy overnight before churning them into my ice-cream. I could have eaten them straight out of the bowl, but I'm glad I managed to restrain myself, the ice-cream was worth the sacrifice.

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I think this rum raisin ice-cream would be a great addition to hot bread and butter pudding or served in a banana split. Of course, eating it as is will do just fine!

If you enjoy this flavour combination too, then give this recipe a try, you'll love it.




100g Mixed Dark & Light Raisins

125ml Dark Rum

180ml Full Cream Milk

375ml Double Cream

130g White Granulated Sugar

4 large Egg Yolks

3cm strip of Orange or Lemon Zest

Pinch of Salt


  • Heat the raisins, rum and orange zest in a small saucepan
  • Let simmer for 2 mins then remove from heat
  • Cover and let stand for a few hours
  • Tip: The raisins can be macerated 1 day in advance
  • Warm the milk, sugar, 125ml of the cream and salt in a saucepan
  • Pour the remaining 250ml cream into a large bowl and set a sieve on top
  • In a separate bowl, whisk together the egg yolks
  • Slowly pour the warmed milk mixture into the egg yolks, whisking constantly
  • Scrape the egg mixture back into the saucepan
  • Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula
  • Pour the custard through the sieve and into the cream
  • Stir until cool over an ice bath
  • Chill the mixture thoroughly in the fridge
  • When ready to freeze, drain the raisins over a bowl and reserve the rum
  • Discard the orange zest
  • Measure the drained rum and add more, if necessary, so that you have a total of 45ml
  • Stir the rum into the custard
  • Freeze the mixture in your ice-cream maker according to the manufacturer's instructions
  • During the last few minutes of churning, add the rum soaked raisins
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Adapted from David Lebovitz's The Perfect Scoop

Other Tips From Me

You can make the custard in the evening and leave it to chill in the fridge overnight (after cooling it down over the ice bath), vanilla pod removed, then churn it the next day. I cover the top of the custard with plastic wrap touching the custard to avoid a skin forming.

I prefer my ice-cream a little less sweet and so only put in 80g white sugar.

You can use lower fat milk and a single cream to lighten it up a little, it'll still be delicious but there is a definite texture difference, it's not as smooth and creamy.