Jamaican Rum Raisin Ice Cream Recipe
Indulge your taste buds in the tropical flavors of the Caribbean with this Jamaican Rum Raisin Ice Cream recipe.
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Servings: 3
Calories: 280kcal
Ingredients
Soak Raisins:
- 1/16 cup of Taylor Port Wine imparting a deep and fruity undertone that complements the raisins and adds complexity to the ice cream.
- 1/8 tablespoons of white rum adding a subtle and delightful boozy note that enhances the richness of the raisins.
- 1/4 cup of plump and juicy Raisins infusing the ice cream with bursts of sweet and chewy flavor.
Ice cream ingredients:
- 1/2 tablespoon of vanilla extract adding a fragrant and aromatic essence that enhances the overall flavor profile of the ice cream.
- 2.5 drops of Almond Extract optional, infusing the ice cream with a subtle nutty flavor that pairs well with the other ingredients.
- 1/2 can of Coconut Condensed Milk or regular condensed milk, contributing a rich and sweet base that adds a tropical twist to the ice cream.
- 1 1/2 cups Heavy whipping cream providing a luxurious and velvety texture that results in a creamy and smooth ice cream.
- 3 drops of Rum Extract optional, offering a hint of rum flavor without the alcohol content, adding a touch of warmth and depth to the ice cream.
Instructions
- Soak raisins in rum or port wine for at least 3 hours, or preferably overnight, to intensify their flavor.
- Take a large bowl to blend heavy whipping cream and condensed milk. If desired, add almond or rum extract to the mixture at this stage.
- Drain the soaked raisins and incorporate them into the creamy mixture, ensuring even distribution.
- While continuously stirring, slowly introduce the vanilla extract to the mixture.
- Transfer the combined mixture into a freezer-safe container and freeze for approximately 8 hours.
- Once frozen, scoop out servings of Ice Cream to enjoy.
Notes
- If you don’t have access to Taylor port wine, you can substitute it with sherry or brandy.
- If the ice cream is too hard to scoop straight from the freezer, place it in the refrigerator for a few minutes before serving. This will help soften it enough that you can easily scoop out your servings.
- To make the ice cream even more delicious, consider adding chopped nuts or other mix-ins before freezing.
- For a dairy-free version of Jamaican Rum Raisin Ice Cream, swap out heavy whipping cream for full-fat coconut milk and use coconut condensed milk instead of regular condensed milk.
- For a boozy version, add an extra ¼ cup of rum to the soaking liquid for the raisins. This will give the ice cream a bolder flavor and more of an alcoholic kick.
- For added decadence, top with whipped cream or drizzle with caramel sauce before serving.