Rum-Scented Raisin Ice Cream

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I’m pulling this one out of the archives while I work up the blog drafts of all that I’ve been cooking in the past couple of months. I made this ice cream for my friend’s mom. She’s from Venezuela and came to DC this summer, at which time she made the best arepas I’ve ever had. To thank her, I made her favorite ice cream–rum raisin. The thing is, she also loves vanilla ice cream and doesn’t like too strong of a rum flavor. So I made rum-scented raisin ice cream. To be honest, I really liked this milder version better. And I received lip smacking nods from the arepa-queen as well! 😀 If you like more of a kick, feel free to soak your raisins in more rum and/or to use a bit of rum extract. Be careful adding too much actual rum though–it keeps your ice cream from freezing if you add too much.

Ok… that’s all for now! Thank you to all of the veterans who have served; and for those of you who have today off, I hope you enjoy it! Oh, oh, and if you want to continue internet browsing, check this interview on Gourmet Live out–Como Water was the blog of the week last week! 😀

Rum-Scented Raisin Ice Cream 

(Printable Recipe)


1 cup (loosely packed) raisins

1/2 cup rum

4 egg yolks

1/2 cup sugar

1 1/2 cups half and half

1 cup heavy cream (divided)

1/2 cup whole milk

pinch salt

1 teaspoon vanilla extract


*Soak raisins in the rum for at least 2 hours to overnight.

*Add the half and half, 1/2 cup of the heavy cream, and the milk to a medium sauce pan. Heat over medium low just until the cream mixture starts to bubble around the edges. (Be sure to watch the mixture, it can quickly boil over and you’ll have a big mess!).

*While cream mixture is heating up, beat egg yolks and sugar together in a large heat safe bowl with a hand mixer on medium speed for approximately two minutes, or until the mixture is fluffy and pale yellow. Set aside.

*Fill a large pot halfway full of water. Heat over medium low.

*Once cream mixture starts to bubble, turn the heat off and remove the pot from the stove. SLOWLY (i.e., one ladle full at a time) add the cream mixture to the egg yolk mixture, mixing the cream mixture completely before adding the next ladle full. Once all of the cream mixture has been added, place the egg yolk-cream mixture over the large pot of water to create a double boiler. Stir with a wooden spoon just until the mixture coats the back of the wooden spoon. Remove the bowl from the double bath. Pour the egg yolk-cream mixture through a sieve.  Stir in the salt and vanilla extract and cool completely (I usually chill the mixture overnight).

*When ready to make the ice cream, stir in the remaining heavy cream. Strain the raisins from the rum and stir in the rum. Add the mixture to an ice cream maker and operate according to manufacturers directions. After approximately 20 minutes, add the strained raisins to the ice cream and let the maker run for 2-5 additional minutes. Add to a freezer-proof container. Freeze and enjoy!

Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. Tiffany, this is my favorite flavor of ice cream. My son’s fiancee’s mother was also from Venezuela. Arepas are a big thing here in South America. You would love all the varieties. 🙂

  2. What a great looking ice cream … the hubs loves raisins 🙂

  3. I am not fond of a strong rum flavor in desserts either. The rum tends to overpower the other components of the dessert. The run scented rasin ice cream is a splendid holiday dessert idea, fantastic!

  4. You are the sweetest my friend, I bet this gorgeous ice cream was very much enjoyed 🙂

    Choc Chip Uru

  5. Wow… I think my mother would just squeal with joy for this ice cream. What a beautiful ice cream. 🙂

  6. congrats on the feature on gourmet live!! that is awesome! your ice cream sounds wonderful, and perfect for thanksgiving dessert!

  7. Love this home-made ice cream Tiffany! Looks delicious!

  8. Thanks for the comments everyone! 😀