How to make Rum Raisin Ice Cream

Step-by-step

1. Step 1

   Prepare the base for Rum Raisin Ice Cream: chill the dairy or fruit mixture, dissolve the sugar fully and blend or strain if you want an extra smooth texture.

   Look for: The base is cold, smooth and slightly sweeter than you want the frozen result to taste. Tip: Chill the base for at least 4 hours for better body and faster freezing. Avoid: Freezing dulls sweetness, so a base that tastes barely sweet will become flat.

2. Step 2

   Churn the Rum Raisin Ice Cream until thick and softly frozen, or use the specific no-churn, kulfi, semifreddo or sorbet method where relevant. Fold in any chunks, ripples or nuts at the end.

   Look for: It holds soft folds like whipped cream or soft serve. Tip: A shallow container freezes faster and gives a smoother texture. Avoid: Adding chunky mix-ins too early can break them down or sink them.

3. Step 3

   Transfer the Rum Raisin Ice Cream to a freezer container, cover the surface and freeze until scoopable. Rest at room temperature for 5–10 minutes before serving if it is very firm.

   Look for: A scoop passes through cleanly without shattering into ice. Tip: Press parchment on the surface to reduce freezer burn. Avoid: Repeated thawing and refreezing creates icy texture.