BHA & BHT Free Dairy Free Rum Raisin Ice Cream
Total time9 hr
Prep time20 min
Cook time10 min
4.8(16)
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Learn more →Ingredients
6 servings
For the rum raisins
- ¾ cup raisins
- ⅓ cup dark rum
For the ice cream base
- 2 cans (13.5 oz each) full-fat coconut milk
- 1 can (13.5 oz) coconut cream
- ¾ cup granulated sugar
- 4 large egg yolks
- 2 tbsp dark rum
- 1 tsp pure vanilla extract
- ¼ tsp fine salt
Instructions
- 1
Combine the raisins and 1/3 cup dark rum in a small bowl. Let soak at room temperature for at least 30 minutes, or up to overnight, until the raisins are plump and have absorbed most of the rum.
- 2
Whisk the egg yolks and sugar together in a medium bowl until the mixture is pale yellow and slightly thickened, about 2 minutes.
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