A rich, creamy vanilla ice cream infused with dark rum and soft, plump rum-soaked raisins. This classic flavor is smooth, slightly boozy, and beautifully balanced.

 Ingredients (Serves 6–8)

 Rum Raisins

• ¾ cup raisins

• ¼ cup dark rum (or spiced rum)

 Ice Cream Base

• 2 cups heavy cream

• 1 cup whole milk

• ¾ cup granulated sugar

• 4 egg yolks

• 1 tsp pure vanilla extract

• Pinch of salt

• 1–2 tbsp extra rum (optional, for stronger flavor)

 Step-by-Step Instructions

 Soak the Raisins (Minimum 1 hour)

• Warm rum slightly (don’t boil).

• Pour over raisins.

• Cover and soak at least 1 hour (overnight for best flavor).

 Raisins become soft and flavorful.

 Make Custard Base

1. In saucepan, heat cream + milk until steaming (not boiling).

2. In bowl, whisk egg yolks + sugar until pale.

3. Slowly pour warm cream into egg mixture while whisking.

4. Return mixture to pan.

5. Cook on low heat, stirring constantly until thick enough to coat spoon (about 5–7 minutes).

 Do not boil — eggs will scramble.

 Chill

• Stir in vanilla, salt, and extra rum (if using).

• Cool completely.

• Refrigerate 4 hours or overnight.

 Churn

• Pour chilled mixture into ice cream maker.

• Churn according to manufacturer instructions (20–25 minutes).

• Fold in drained rum-soaked raisins during last 5 minutes.

 Freeze

• Transfer to container.

• Freeze 3–4 hours until firm.

 No Ice Cream Maker Option

• Pour mixture into shallow dish.

• Freeze.

• Stir every 30 minutes for 3–4 hours.

• Fold in raisins halfway through.

 Flavor Profile

• Creamy vanilla base

• Sweet bursts of rum-infused raisins

• Subtle warmth from alcohol

• Smooth, luxurious texture

 Nutrition (Per Serving Approx.)

• Calories: 280–350

• Fat: 20g

• Carbs: 30g

• Alcohol content: Minimal after freezing

 Tips for Best Results

 Use dark rum for deeper flavor
 Don’t skip soaking step
 Strain excess rum before adding raisins
 Add 1 tbsp corn syrup for softer texture
 Use full-fat dairy for authentic richness

 Variations

 Chocolate Rum Raisin

Add ¼ cup cocoa powder.

 Caribbean Style

Add toasted coconut flakes.

 Eggless Version

Skip eggs and use sweetened condensed milk (no-churn style).

 FAQ

Q: Does alcohol prevent freezing?
Too much will. Keep rum moderate (2–3 tbsp total in base).

Q: Can kids eat it?
Alcohol remains in small amounts. For kid-friendly version, soak raisins in warm apple juice instead.

Q: Can I use golden raisins?
Yes — they give a milder, sweeter flavor.

Classic Full-Fat Recipe

(Recipe makes ~8 servings, about ½ cup each)

 Estimated Points:

 12–14 WW Points per ½ cup serving

Why so high?

• Heavy cream = major points

• Sugar = high points

• Raisins = natural sugar (adds points)

• Rum = small contribution

 Smaller Portion (¼ cup scoop)

 6–7 WW Points

Good option if you just want a small treat.

 Lightened WW-Friendly Version

Smart Swaps:

• Use light cream or half & half

• Replace sugar with monk fruit or stevia blend

• Use 2 egg yolks instead of 4

• Reduce raisins to ½ cup

• Limit rum to 1 tbsp total

 Estimated:

 6–8 Points per ½ cup

 Super Low-Point Alternative (No-Churn Yogurt Version)

Use:

• 1½ cups plain nonfat Greek yogurt

• ½ cup light whipped topping

• Sugar substitute

• ½ cup rum-soaked raisins

 3–5 Points per ½ cup

Much lighter but still creamy.

 Tip for WW Success

Ice cream is calorie-dense. Measure portions carefully — even small over-scoops can add 3–4 extra points.