If you’re ready to indulge in a uniquely velvety treat, this Chestnut Rum Raisin Ice Cream Recipe will quickly become one of your all-time favorites. Combining the earthy richness of roasted chestnuts with the deep, warm sweetness of dark rum-soaked raisins, this ice cream sings with holiday-season comfort and gourmet flair. Each creamy scoop melts with hints of vanilla and just the right touch of boozy charm, inviting you to savor every bite. It is not just a dessert, but an experience that feels both cozy and luxurious at the same time.

Ingredients You’ll Need

A clear glass measuring cup filled with a creamy, light beige batter with small brown specks, topped with swirls and drops of dark golden brown oil on the surface, resting on a white marbled tiled surface. A thin metal whisk is placed inside the measuring cup. Around the cup, there are scattered dark raisins and whole brown chestnuts. A small jar filled with the same batter is partially visible on the right side. The background includes parts of a white box and a red object in the top corners. photo taken with an iphone --ar 4:5 --v 7

Creating a perfect batch of Chestnut Rum Raisin Ice Cream Recipe is surprisingly simple with just a handful of essential ingredients. Each element plays a key role, from the smooth richness of cream to the fragrant depth of vanilla and, of course, the star players—the chestnuts and rum-soaked raisins.

Raisins (75g / 1/2 cup): These plump little gems soak up the dark rum to add bursts of sweet, spiced flavor throughout the ice cream.
Dark rum (105g / 1/2 cup): Key for infusing the raisins with warmth, complexity, and a subtle boozy depth.
Whole milk (300g / 1 1/4 cup): Provides a smooth, creamy base that balances richness and lightness.
Vanilla bean (5cm length): Adds the purest, most aromatic vanilla essence, elevating the ice cream’s flavor profile.
Peeled roasted chestnuts (150g / 1 cup): Offers a subtly sweet, earthy, and nutty texture that makes this recipe stand out.
Egg yolks (3): Essential for creating that luscious custard texture that defines incredible ice creams.
Granulated sugar (25g or 50-70g): Adjust the sweetness to your preference, with less for a delicate hint and more for classic ice cream sugariness.
Heavy cream (240g / 1 cup): Delivers the rich, creamy mouthfeel that makes every spoonful heavenly.

How to Make Chestnut Rum Raisin Ice Cream Recipe

Step 1: Soak the Raisins in Rum

Begin by combining the raisins with the dark rum in a small bowl. Let them soak for at least a few hours or, ideally, overnight. This soaking step plumps the raisins and infuses them with fragrant spirits, ensuring every bite bursts with that signature rum-soaked sweetness in the finished ice cream.

Step 2: Prepare the Chestnut Base

In a medium saucepan, pour the whole milk and split the vanilla bean lengthwise, scraping out the seeds into the milk and adding the pod as well. Heat gently until the mixture is hot but not boiling to extract maximum vanilla flavor.

Step 3: Blend Chestnuts into Creamy Puree

Add the peeled roasted chestnuts to a blender or food processor and pulse until mostly smooth. You want a creamy texture with just a little bite left, which adds wonderful body and earthy notes throughout your ice cream.

Step 4: Make the Custard

Whisk the egg yolks and sugar together in a bowl until pale and fluffy. Slowly pour the hot milk mixture into the yolk mixture, whisking constantly to temper the eggs. Then, return it all to the saucepan and cook gently over low heat, stirring continuously until the custard thickens enough to coat the back of a spoon.

Step 5: Combine and Chill the Mixture

Remove the vanilla pod from the custard and stir in the chestnut puree until fully incorporated. Allow the mixture to cool to room temperature, then stir in the heavy cream and the soaked raisins (including any remaining rum). Cover and refrigerate for several hours or overnight to meld the flavors and chill the base completely.

Step 6: Churn the Ice Cream

Pour your chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. The result will be creamy, nutty, and studded with rum-soaked raisins that offer delightful bursts of flavor.

Step 7: Freeze until Firm

Transfer the churned ice cream to a container and freeze for a few hours or until firm enough to scoop. This final step allows the flavors to deepen while the texture sets to that perfect creamy firmness we all crave.

How to Serve Chestnut Rum Raisin Ice Cream Recipe

There are two clear glass dessert glasses each holding two scoops of light brown ice cream with small dark fruit pieces mixed in, placed on a white plate with two shiny dark chestnuts beside them; one glass has a small metal spoon resting on top of the ice cream, and in the background, another similar glass with two scoops of the same ice cream sits alone on a white marbled surface, with a dark gray cloth partially visible. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To enhance this Chestnut Rum Raisin Ice Cream Recipe even more, try topping with toasted chopped chestnuts or a sprinkle of cinnamon for that extra layer of warmth and crunch. A drizzle of warmed dark rum caramel sauce can also turn it into a truly decadent treat.

Side Dishes

This ice cream pairs beautifully with spiced apple compote or a warm slice of gingerbread or pound cake. The contrast of cold creamy ice cream against warm cake creates a balanced, memorable dessert experience.

Creative Ways to Present

For a stunning presentation, serve scoops in elegant dessert glasses layered with crushed amaretti cookies or candied pecans. Alternatively, try making small ice cream sandwiches with buttery shortbread cookies to impress your guests with a textural twist on the classic Chestnut Rum Raisin Ice Cream Recipe.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Chestnut Rum Raisin Ice Cream Recipe tightly covered in an airtight container in the freezer. Properly stored, it will maintain its flavor and texture for up to two weeks, letting you enjoy a luxurious dessert anytime you want.

Freezing

If you want to prepare the ice cream base ahead, you can freeze it before churning. Just thaw it completely in the fridge before churning to ensure the ice cream churns smoothly and achieves that perfect consistency.

Reheating

Ice cream is best enjoyed cold, so reheating isn’t recommended. However, if the ice cream becomes too firm in the freezer, let it sit at room temperature for 5 to 10 minutes before scooping to make serving easier without sacrificing texture.

FAQs

Can I use a different type of nut instead of chestnuts?

While chestnuts offer a unique earthy sweetness that defines this ice cream, you could experiment with other nuts like pecans or hazelnuts, but expect a different flavor and texture. Chestnuts are special for their soft texture and subtle nutty flavor that pairs perfectly with rum and raisins.

Is it necessary to soak the raisins in rum overnight?

Soaking the raisins overnight is ideal for maximum flavor absorption, but if you’re short on time, a few hours will still infuse them well. The longer, the better to get those luscious boozy notes throughout.

Can I make this recipe without an ice cream maker?

Yes, you can! After chilling the custard well, place it in a shallow container and freeze, stirring every 30 minutes to break up ice crystals until it’s creamy and frozen. It requires patience but works well in a pinch.

How sweet is this ice cream?

The recipe calls for 25g of sugar for a more delicate sweetness, but you can increase it to 50-70g if you prefer a traditional sweeter ice cream. Adjust based on your taste preference when making the Chestnut Rum Raisin Ice Cream Recipe.

Can I substitute the dark rum with another liquor?

Dark rum provides warmth and depth, but you could try bourbon or brandy for a slightly different flavor profile. Keep in mind the alcohol content helps with texture and flavor balance, so choose a liquor that complements the chestnut and raisin flavors.

Final Thoughts

This Chestnut Rum Raisin Ice Cream Recipe is a delightful invitation to explore flavors both nostalgic and refined. Whether you’re celebrating a special occasion or simply craving something extraordinary, this ice cream offers comfort with a twist. I can’t wait for you to try it and discover how perfectly the rich chestnuts, rum-soaked raisins, and creamy custard come together. Trust me, it’s a dessert that feels like a warm hug on a chilly day.

Chestnut Rum Raisin Ice Cream Recipe

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Print Recipe

This Chestnut Rum Raisin Ice Cream is a luxurious and creamy dessert infused with the rich flavors of roasted chestnuts, dark rum, and plump raisins. The ice cream base is delicately flavored with vanilla and made smooth by heavy cream and whole milk, creating a perfect balance of nutty sweetness and boozy warmth with every spoonful.

Total Time: 5 hours 35 minutes (including soaking and chilling times)
Yield: Approximately 1 quart (4 servings)

Ingredients

Raisin Rum Soak

75g (1/2 cup) raisins
105g (1/2 cup) dark rum

Ice Cream Base

300g (1 1/4 cup) whole milk
5cm length of vanilla bean, split and scraped
150g (1 cup) peeled roasted chestnuts, chopped
3 egg yolks
25g granulated sugar (adjust 50-70g for standard sweetness)
240g (1 cup) heavy cream

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Instructions

Soak the Raisins: Combine the raisins and dark rum in a small bowl or jar. Cover and let them soak for at least 4 hours or preferably overnight to plump the raisins and infuse the rum flavor.
Prepare the Vanilla Milk Base: In a medium saucepan, add the whole milk and the scraped seeds from the vanilla bean along with the pod. Slowly heat the mixture over medium heat until just below boiling. Remove from heat and let it infuse for 15 minutes.
Blend Chestnuts: In a blender or food processor, pulse the roasted chestnuts until finely chopped but not pureed; some texture is desired for the ice cream.
Make the Custard: In a separate bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened. Slowly pour the warm vanilla-infused milk into the egg mixture in a thin stream while whisking continuously to temper the eggs.
Cook the Custard: Return the egg and milk mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon or spatula until the custard thickens enough to coat the back of the spoon (about 75-80°C or 170-175°F). Do not let it boil to avoid curdling.
Combine Ingredients: Remove from heat and strain the custard through a fine sieve to remove the vanilla pod and any cooked egg bits. Stir in the chopped chestnuts and heavy cream. Mix in the soaked raisins along with the rum.
Chill the Mixture: Chill the mixture thoroughly in the refrigerator for at least 4 hours or overnight. This helps develop flavors and improves the texture of the ice cream.
Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches soft-serve consistency.
Freeze to Firm Up: Transfer the churned ice cream to an airtight container. Freeze for at least 4 hours or until firm enough to scoop.
Serve: Scoop the chestnut rum raisin ice cream and enjoy as a decadent dessert or pair with warm baked goods for an indulgent treat.

Notes

You can adjust the sugar amount based on your preferred sweetness; 25g produces a subtly sweet ice cream, while 50-70g is typical for a sweeter version.
Use a high-quality dark rum for the best flavor impact.
Ensure the custard does not boil to prevent curdling; low and slow heat is key.
For best texture, allow the ice cream base to chill overnight before churning.
If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes until firm to break up ice crystals.

Author: Madelynn
Prep Time: 15 minutes plus 4 hours soaking time
Cook Time: 20 minutes
Category: Dessert
Method: Churning (Ice Cream Maker) / No-Cook (for soaking and chilling steps)
Cuisine: American / European