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Bowl of Boozy Rum Raisin ice cream with whipped cream on top.


  • 1 c raisins
  • ¾ c spiced rum, divided
  • 4 lg egg yolks
  • ¼ c white sugar, granulated
  • ½ c brown sugar, packed
  • 2/3 c heavy whipping cream
  • 1 c whole milk
  • 2 tsp cinnamon infused Mexican vanilla extract , from Casa Bella Vida
  • Mexican s ea salt , from Casa Bella Vida
  • Whipped cream, for topping, optional

Boozy Rum Raisin

Boozy Rum Raisin Ice Cream combines spiced rum, raisins and cinnamon for a rich, creamy dessert made effortlessly with Ankarsrum Assistent Original.

Ice cream
  1. 24 hours ahead of time, place the freezer bowl in the freezer.

  2. In a small bowl add the raisins plus ½ cup rum. Cover with plastic wrap and leave on the counter overnight.

  3. Place the Beater Bowl with the Ballon Whisks on the Assistent Original.

  4. Set the timer to 6 minutes. Turn mixer on the lowest speed.

  5. Add the egg yolks to the Beater Bowl.

  6. After the egg yolks break apart, add both sugars.

  7. Turn the right knob to the 3 o’clock position for 2 minutes. Then turn the right knob to the 5 o’clock position for 3 more minutes.

  8. Turn the Ankarsrum off, then using a spatula, scrape down the sides. Add a pinch of sea salt.

  9. Turn on the Ankarsrum with the speed set to the 3 o’clock position for 2 minutes.

  10. Slow down the speed to the lowest setting and to the mixing bowl, add cream, milk, Casa Bella Vida Vanilla extract and rum. Mix for 2 minutes. Now gradually increase the speed- 2 o’clock for 3 minutes, then 3 o’clock for 5 minutes.

  11. Carefully remove the Beater Bowl and place in the fridge until needed.

  12. Attach the Ice Cream Maker attachment to the Ankarsrum base.

  13. With the speed set to the lowest setting, slowly add the ice cream mixture. Let this mix for 12 minutes. Then increase the speed to the 3 o’clock position and allow it to mix for 20 minutes. During the last 1-2 minutes, stop the churning, add the rum-soaked raisins, then turn the machine back on to incorporate.

  14. Place the ice cream freezer bowl with lid in the freezer for 8 -12 hours. Top with whipped cream and a tiny sprinkle of Mexican Sea Salt from Casa Bella Vida. Serve and enjoy!