I have a weakness for old-fashioned rum raisin ice cream: that vanilla cream flavor, the subtle kick of rum, and especially those plump raisins that melt in your mouth. For a long time, I thought it was only for ice cream makers… until the day I tried the no-machine version, using a base similar to crème anglaise and whipped cream, and a few stints in the freezer with a good mix. The result: a dense, creamy ice cream, very true to the classic style.
In this recipe, I macerate the raisins in rum with orange zest. It doesn't change the tradition, but it makes it more refined: the citrus flavor complements the rum without overpowering the ice cream like candy. And since the raisins are already sweet, we keep the sugar in the base minimal.
Technically speaking, it's quite simple: you cook a custard (just enough to coat the back of a spoon), cool it quickly, then lighten it with soft whipped cream. Next, freeze it in a container and stir it regularly at first to break up any ice crystals. It's this small step that makes all the difference when you don't have an ice cream maker.
Nutritionally, it's a rich dessert (cream and egg yolks), but it has real benefits: it's filling, low in fiber but a good dose of calcium, and contains fat-soluble vitamins thanks to the yolks and cream. And if you like rum-based desserts, this one definitely ticks the "classic that always works" box.
Rum raisin ice cream without an ice cream maker
4
people22
minutes34
minutes460
kcal56
minutesMy recipe for creamy rum raisin ice cream , with plump, fragrant grapes, made without a machine. The secret: a light custard base and clever freezing with a fork.
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Ingredients
90g of raisins
60 ml of amber rum
1 orange (thin zest)
250 ml of whole milk
250 ml of very cold, full-fat liquid cream (30% fat).
100 g of sugar
4 egg yolks
1 vanilla pod (or teaspoon of vanilla extract)
1 pinch of salt
Preparation steps
- To plump the raisins: place the raisins in a bowl with the rum and finely grated orange zest. Mix, cover, and let them soak while you prepare the base. If your raisins are very dry, warm them in the microwave for 20 seconds and then let them cool slightly; they will absorb the liquid better.
- Prepare the custard: In a saucepan, pour the milk. Add the split and scraped vanilla pod (or extract) and a pinch of salt. Heat until simmering, then remove from the heat and let it infuse for 3 minutes.
- Whiten: in a bowl, whisk the yolks with the sugar for 1 minute, just to obtain a lighter and smoother texture.
- To cook: Pour the hot milk over the egg yolks while whisking. Pour the mixture back into the saucepan. Cook over low heat, stirring constantly with a spatula, until the custard coats the spatula (approximately 82–84°C if you have a thermometer). Do not let it boil.
- Cool quickly: strain the cream through a fine-mesh sieve (optional but nice) then place the bowl in a large bowl of cold water. Stir for 2–3 minutes, then cover with cling film, pressing it directly onto the surface, and place in the freezer for 10 minutes to rapidly lower its temperature (the goal: very cold, not frozen).
- Whip the cream: whip the very cold whole liquid cream into soft whipped cream (not too stiff, it should remain soft to mix easily).
- To assemble: gently fold the whipped cream into the cold custard in 2-3 additions, using a spatula. Drain the raisins (reserve 1 tablespoon of the macerating rum) and add the raisins and 1 tablespoon of rum to the mixture.
- Freeze without an ice cream maker: Pour into a wide container. Place in the freezer for 45 minutes, then scrape and mix vigorously with a fork (including the edges). Repeat twice, every 35 minutes. Then, let it freeze undisturbed for another 2–3 hours.
- To serve: remove the ice cream from the freezer 8 minutes before scooping. If it is very hard, dip the ice cream scoop in hot water.
📊 Nutritional Information
1 serving (approx. 165g)
| Nutrient | Value |
|---|---|
| Calories | 460 kcal |
| Proteins | 6g |
| Carbohydrates | 41g |
| including sugars | 40g |
| Lipids | 25g |
| including saturated fatty acids | 15g |
| Fibers | 1g |
| Sodium | 85mg |
| Vitamins | |
| Vitamin A | 20% AJR |
| Vitamin B2 | 12% AJR |
| Vitamin B12 | 25% AJR |
| Minerals | |
| Calcium | 13% AJR |
| Phosphorus | 14% AJR |
| Potassium | 6% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
The alcohol lowers the freezing point slightly: this is good for creaminess, but don't add all the macerated rum, otherwise the ice cream may remain too soft. Also, keep in mind that the raisins will release water as well. Limit yourself to 1 tablespoon in the base; use the rest to soak a cake or flavor a fruit salad.
Excessive alcohol consumption is dangerous for your health.
💡 Chef's Tips
The key is to cool the custard quickly before adding the whipped cream: if it's lukewarm, the whipped cream will melt and the ice cream will crystallize. And to avoid lumps of grapes, drain them well before folding them in.
🔄 Variations
- Milder recipe: replace 15ml of rum with 15ml of orange juice, keep the rest the same.
- Rum raisin ice cream even more vanilla: add 1/2 grated tonka bean to the hot milk (in addition to the vanilla).
