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Jamaican Rum And Raisin Ice Cream
A Recipe That Will Make You Tipsy

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Jamaican Rum And Raisin Ice CreamJamaican Rum And Raisin Ice Cream

By Venesha Johnson | Associate Writer

No Jamaican Sunday Evening or holiday is completed without Ice cream! We all love it, regardless of where in the world we are from. However, I believe we do it just a little differently here in Jamaica. And by that, I am talking about our popular ice cream flavours, one of my favourite being rum and raisin!

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While for many, it’s the second runner-up to the popular fave Grape Nut Ice, I beg to differ. Rum and Raisin Ice Cream is not just a name; it has actual rum in it and rum makes everything better. We soak our raisins in Wray and Nephew White Rum and Wray and Nephew Rum Cream.

Can Children Have Rum and Raisin Ice Cream?

Absolutely. In my years of eating Jamaican rum and raisin Ice cream, I have never gotten intoxicated from having it and it’s only a few times that I have actually tasted the rum in the ice cream. However making it at home, it’s easier to go a bit overboard with the rum so if you’re making it for kids, soaking your raisins in white rum and water would be best to prevent it from turning out too strong. In most cases, alcohol-infused ice cream does not get you drunk. But this recipe I am about to share with you has a little twist and even as an adult you may get a little buzz, so definitely tailor if you are planning on sharing it with your kids.

How much alcohol can you put in ice cream?

If you love Jamaican white rum like I do you may be planning on going crazy with the rum. However, as a precaution, it’s important to note that too much alcohol can prevent ice cream from freezing at all. So the best ratio to work with is one and a half tablespoons of 80-proof alcohol for every quart of ice cream base.

What flavour is rum raisin ice cream? What do rum and raisin taste like?

Rum and Raisin ice cream is basically a vanilla flavor but when you bite into the raisins you get that full strength of rum! Which is what makes it superb.

How Do I Substitute Condensed Milk For Ice Cream?

If you do not want to make your homemade ice cream with condensed milk, then simply replace the condensed milk with a vegan option such as coconut condensed milk, cashew or even almond milk.

Making ice cream may sound complicated, to make this from home you will only need a few ingredients. No churning whatsoever is required but you’ll still end up with some silky, creamy ice cream. Rum and raisin ice cream is a Jamaican dessert. Check out the recipe below.

Jamaican Rum and Raisin Ice Cream Recipe

INGREDIENTS

    Rum-Soaked Raisins

  • 1 1/2 cups raisins 
  • 1/2 cup Wray and Nephew White Rum 

    • For the Base

  • 1 can condensed milk
  • 1/4 Wray and Nephew Rum Cream
  • 1 tsp vanilla extract
  • 1/8 tsp allspice powder
  • 2 cups thickened/heavy cream, cold

INSTRUCTIONS

Rum-Soaked Raisins

  1. Chop Raisins: Roughly chop the raisins so they aren't stuck together.
  2. Heat Rum: Warm the rum in a small saucepan over medium-high heat until hot.
  3. Soak Raisins: Add the raisins to the heated rum and let them soak for at least 30 minutes, ensuring they're as submerged as possible.
  4. Drain Excess Rum: After soaking, most of the rum should be absorbed. If there's any excess, drain it off and reserve it for later use in the ice cream base.

Ice Cream Base

  1. Mix Condensed Milk and Flavours: In a large bowl, combine condensed milk, 1/4 cup rum, vanilla extract, and allspice powder (if using). Stir to combine, then mix in the rum-soaked raisins.
  2. Whip the Cream: In a separate bowl, beat the heavy cream on high speed with an electric mixer for about 2 1/2 to 3 minutes, until stiff peaks form.
  3. Fold Whipped Cream into Condensed Milk: Gently fold about 1 cup of the whipped cream into the condensed milk mixture. Once mostly incorporated, fold this combined mixture back into the remaining whipped cream. Continue folding until smooth, being careful not to over-mix to maintain aeration.
  4. Freeze the Ice Cream: Pour the ice cream mixture into a 1.5-litre (1.5-quart) container. Cover with a lid or cling wrap, then freeze for at least 12 hours or overnight.

You will certainly enjoy this dessert, whether you are making it in your own kitchen grabbing it from the store or heading over to Devon House for a few scoops. Check out our ebook, Jamaican Sweet Treats, for more Jamaican desserts, some that you may even be able to pair with your homemade rum and raisin ice cream.

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References & Sources For Jamaican Rum And Raisin Ice Cream

  1. Jamaican Ice Cream - Fresh, Fruity, Flavourful & Fun! (n.d.). My-Island-Jamaica.com. https://www.my-island-jamaica.com/jamaican_ice_cream.html
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