Rum Raisin Ice Cream

5 Reviews Add a Pic
  • Prep

    30 m
  • Ready In

    4 h
Recipe by  Harriette

“Wonderful ice cream for holidays!”

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Adjust Servings

Original recipe yields 1 quart



  1. Place raisins in a small bowl and cover with rum. Set aside.
  2. Prepare vanilla pudding mix according to package directions, using eggnog in place of the milk. Stir in the heavy cream. Chill in refrigerator until quite cold.
  3. Freeze eggnog mixture in an ice cream maker according to manufacturer's directions. Stir in drained raisins just before ice cream begins to set. When ice cream is done, pack in a container and place in the freezer for 3 hours before serving.

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Reviews (5)

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Flavour was good, but texture was chunky/crumbly after freezing. I think this is because the pudding set while it was cooling in the fridge and was very thick when put into the icecream maker. Maybe try using 1/2 pkg pudding mix with regular amounts of eggnog and cream.



I've made this several times, and it's great!



This is a great recipe..however, I also put a Tablespoon (or more) of rum to a quart of the 'cream'..the consistancy is a bit thinner than the ordinary 'cream', but the "mmmMMMmmmm!" factor dOes make a difference! :)

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Amount Per Serving (8 total)

  • Calories
  • 279 cal
  • 14%
  • Fat
  • 15.9 g
  • 24%
  • Carbs
  • 28.6 g
  • 9%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 78 mg
  • 26%
  • Sodium
  • 218 mg
  • 9%

Based on a 2,000 calorie diet



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Cinnamon Ice Cream


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Vanilla Ice Cream