Prep Time 15 minutes mins
Cook Time 30 minutes mins
Additional Time 13 hours hrs
Total Time 13 hours hrs 45 minutes mins
To save time, you can start soaking the raisins and let them sit while your ice cream custard is chilling in the refrigerator. This will cut down on the inactive time of the recipe.
I love to use a spiced rum for this recipe, but you can use any rum that you like.
The raisins should soak up the majority of the rum but you will still have a few tablespoons of rum left over. Be sure to pour that into the ice cream with the raisins for extra flavoring.
If you want a more molasses type of flavor in the ice cream, you can use brown sugar instead of granulated sugar in the ice cream base.
1/2 cup water plus 2 or more tablespoons of rum extract can be used in place of the rum in this recipe.
Keyword raisin ice cream, rum and raisin ice cream, rum and rasin ice cream, rum raisin ice cream