Rum Raisin Recipe
Make Rum Raisin Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base & Custard
Rum-Raisin Mix
Method
Rum-Raisin Mix
- 1
Soak raisins
Place the raisins in a small heatproof bowl. Add the dark rum and stir in the brown sugar and water. Cover and let soak at room temperature for at least 4 hours or up to 24 hours. For faster infusion, warm the mixture gently in a saucepan over low heat until it is just warm (do not boil), remove from heat, cover, and steep for 1 hour. Stir in the orange zest if using.
- 2
Drain and reserve rum
After soaking, strain the raisins, reserving the rum-infused liquid. Pat the raisins dry lightly with paper towel and set both raisins and the strained rum aside separately. If you prefer a stronger rum flavor in the gelato base, reserve 2 to 4 tablespoons of the strained rum to add to the custard later (optional; reduce whole-milk volume by 2–4 tbsp if adding).
Base & Custard
- 3
Prep vanilla
If using a vanilla bean, split it lengthwise and scrape the seeds into the milk and cream mixture; add the pod as well. If using extract, hold until the end of cooking.
- 4
Heat milk and cream
Combine the whole milk, heavy cream, and invert sugar (or corn syrup/honey) in a medium saucepan. Warm over medium heat until the mixture is steaming and small bubbles form at the edge (160–170°F / 71–77°C). Do not boil. Stir occasionally to dissolve the sugars.
- 5
Whisk yolks and sugar
In a separate bowl, whisk the egg yolks with the granulated sugar and salt until the mixture is smooth, slightly thickened, and a pale yellow.
- 6
Temper yolks
Slowly ladle about 1 cup of the hot milk mixture into the yolks in a thin stream while whisking constantly to temper. Continue until about half of the hot liquid is incorporated, then pour the tempered yolk mixture back into the saucepan with the remaining milk. Return the pan to medium-low heat.
- 7
Cook custard
Cook the custard, stirring constantly with a heatproof spatula and scraping the bottom and sides, until it thickens slightly and coats the back of the spatula (target temperature 170–175°F / 77–80°C). Do not let it boil or curdle. Remove from heat.
- 8
Finish custard
If you used a vanilla bean, remove and discard the pod. If using vanilla extract and/or reserved rum for flavor, stir them in now (about 1 tsp vanilla extract and 2–4 tbsp reserved rum, optional). Let the custard cool at room temperature for 15–20 minutes.
- 9
Chill custard
Transfer the custard to a clean bowl, cover surface with plastic wrap to prevent a skin, and refrigerate until thoroughly cold, at least 4 hours or overnight. Chilling improves texture and helps the gelato churn properly.
- 10
Churn gelato
Once chilled, pour the custard into your ice cream maker and churn according to manufacturer instructions until it reaches a soft-serve gelato consistency (usually 20–30 minutes).
- 11
Fold in raisins
While churning or immediately after stopping the machine, fold in the rum-soaked raisins evenly through the gelato so they distribute without overworking the base. If you reserved extra strained rum for flavor, you may fold in up to 1–2 tbsp more now, tasting to avoid overpowering alcohol intensity.
- 12
Harden and store
Transfer the gelato to a shallow, airtight container, press a piece of parchment directly on the surface to minimize ice crystals, and freeze for at least 2–4 hours to firm up to scoopable texture. Gelato is best served slightly warmer than ice cream; remove from freezer 5–10 minutes before scooping.