📝 About This Recipe
Transport your senses to the shores of the West Indies with this ultra-creamy, custard-based ice cream that celebrates the bold spirit of the Caribbean. This recipe features plump, sun-dried raisins macerated in aromatic dark rum, folded into a silky vanilla bean base with a hint of warming spices. It is a sophisticated, nostalgic treat that balances the heat of the alcohol with the richness of premium dairy.
🥗 Ingredients
The Boozy Fruit
- 3/4 cups Dark Caribbean Rum (use a high-quality aged rum like Appleton Estate or Mount Gay)
- 1 cup Dark Raisins (seedless and sun-dried)
- 1 teaspoon Orange Zest (finely grated)
- 1 Cinnamon Stick (whole)
The Custard Base
- 2 cups Heavy Cream (at least 36% milk fat)
- 1 cup Whole Milk (do not substitute with low-fat)
- 3/4 cup Granulated Sugar
- 6 large Egg Yolks (beaten, at room temperature)
- 1 Vanilla Bean (split and seeds scraped)
- 1/4 teaspoon Kosher Salt
- 1/4 teaspoon Ground Nutmeg (freshly grated is best)
👨🍳 Instructions
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1
In a small saucepan, combine the dark rum, raisins, orange zest, and the cinnamon stick. Heat over low heat until the liquid is warm but not boiling (about 120°F).
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2
Remove the rum mixture from the heat, cover tightly, and let it macerate for at least 4 hours, or ideally overnight, until the raisins are plump and have absorbed most of the rum.
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3
In a medium heavy-bottomed saucepan, combine the heavy cream, whole milk, half of the sugar (3/8 cup), salt, the vanilla bean seeds, and the pod itself.
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4
Heat the cream mixture over medium heat, stirring occasionally, until it reaches a gentle simmer. Do not let it come to a rolling boil.
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5
While the cream is heating, whisk the egg yolks with the remaining sugar in a heat-proof bowl until the mixture is pale yellow and slightly thickened.
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6
Temper the eggs by very slowly drizzling 1 cup of the hot cream into the yolk mixture while whisking constantly to prevent the eggs from scrambling.
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7
Gradually pour the tempered egg mixture back into the saucepan with the remaining hot cream. Stir in the freshly grated nutmeg.
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8
Cook the custard over low heat, stirring constantly with a wooden spoon or heat-resistant spatula, until the mixture thickens enough to coat the back of the spoon (about 170-175°F).
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9
Immediately strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any accidental cooked egg bits. Stir in any remaining liquid from the soaked raisins (drain the raisins first and set the fruit aside).
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10
Place the bowl over an ice bath and stir until cool. Cover with plastic wrap pressed directly onto the surface of the custard and refrigerate for at least 4-6 hours, or overnight.
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11
Once thoroughly chilled, pour the custard into your ice cream maker and churn according to the manufacturer's instructions (usually 20-25 minutes).
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12
Five minutes before the churning is complete, add the plumped raisins and continue churning until evenly distributed.
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13
Transfer the soft-serve consistency ice cream to a chilled, airtight container. Freeze for at least 4-6 hours to 'ripen' and reach a firm scoopable texture.
💡 Chef's Tips
For the best flavor, use a 'Dark' or 'Aged' rum rather than spiced rum, which can overwhelm the delicate vanilla custard. Ensure your ice cream bowl is frozen for at least 24 hours before churning to ensure a smooth, crystal-free texture. If your raisins are very dry, you can simmer them in the rum for 2 minutes to jumpstart the softening process. Do not skip the salt; it is essential for balancing the sweetness and enhancing the complex notes of the rum. If the ice cream is too hard to scoop, let it sit on the counter for 5 minutes; the alcohol content naturally keeps it slightly softer than standard vanilla.
🍽️ Serving Suggestions
Serve a double scoop in a chilled glass bowl with a crisp ginger snap cookie on the side. Drizzle with a warm salted caramel sauce to complement the oaky notes of the rum. Pair with a slice of warm Jamaican Black Cake or spiced banana bread. For an adult 'affogato', pour a shot of espresso or an extra half-ounce of aged rum over a single scoop. Top with toasted coconut flakes for an extra layer of Caribbean texture.