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Chestnut Rum Raisin Ice Cream Recipe

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4.3 from 28 reviews

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://allyumcooks.com/chestnut-rum-raisin-ice-cream-recipe/