Treasure Island | Rum and Raisin Coconut Ice Cream
Nothing finishes a summer dinner off better than ice cream. And nothing suits a pirate party more than a rum and raisin coconut ice cream. This recipe only uses coconut milk, so is suitable for dairy free guests. In terms of timing, you can make this recipe a few days before the party.
Treasure Island | Rum and Raisin Jamaican Coconut Ice Cream
Ingredients
Units Scale
- 1/3 cup spiced rum
- pinch of salt
- 2 1/2 cups coconut milk
- 1/2 cup raisins
- 1/2 cup sugar
- 5 egg yolks, whisked
Instructions
- In a saucepan, stir together the milk, rum, salt and sugar.
- Bring to a simmer.
- Remove from heat, let sit for 30 seconds, and then stir in the whisked egg yolks (make sure you stir as you pour).
- Return to a low heat for 5 minutes, making sure it never gets above a low simmer.
- Stir in raisins and freeze according to your ice cream maker.
- If you don’t have an ice cream maker, you can freeze in a metal container. An hour in, I like to remove and scoop into a mixer for a minute to keep it light, before returning to metal bowl and returning to freezer.
I have made heaps of rum raisin ice cream but with coconut milk? I can’t wait to try this.
★★★★★
I am looking forward to making this one.
I finally made this ice cream. It was great, my guests loved it. Loved the consistency made with coconut milk. Will definitely make again. Thanks for the great recipe!
★★★★★
Is the Coconut milk the canned version or refrigerated variety?
Hi Erin, the coconut milk is the canned version.
Yum yum! I made this for our son because he loves Rum Raisin Ice Cream. We swapped rum flavoring for rum and replaced the sugar with a erythitol/xylitol/stevia blend. Perfect size for our ice cream maker, too (which NEVER happens). Thank you! we enjoyed it.
★★★★★