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Rum and Raisin Ice Cream



1 portion(s)

Rum & Raisin Ice Cream

  • 100 g raisins
  • 100 g dark rum
  • 500 g full cream milk
  • 500 g cream
  • 180 g sugar
  • 50 g glucose syrup
  • 20 g treacle
  • 1/8 tsp salt
  • 6 egg yolks
  • 1 tsp Vanilla Bean Paste
  • 1/4 tsp xanthan gum
  • 6
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31

Recipe's preparation

    Rum & Raisin Ice Cream
  1. In a glass screw cap jar or other suitable container, add raisins and rum. Leave to soak whilst making ice cream base.
  2. Into TM bowl add milk, cream, sugar, glucose syrup, treacle, salt and egg yolks.
    Cook 9 Mins / 80 C / Speed 3
    Using a sieve to strain out any small lumps, pour this hot anglaise into a glass or ceramic bowl.
    Sit this bowl into a sink or large bowl with chilled water to quickly cool down the anglaise. Stir occasionally whilst chilling for approx 15 minutes.
    Meanwhile lightly rinse the TM bowl.
  3. When the anglaise is cold tip it from the glass bowl into the TM bowl.
    Add vanilla bean paste.
    Attach TM lid without measuring cup.
    Mix 1 Min / Speed 3 and as it starts mixing add xanthan gum (avoid dropping straight down the centre of the swirling liquid).
    Tip the anglaise mixture back into the original bowl.
    Sit a piece of plastic wrap on the surface (to prevent a skin forming) and place bowl in fridge.
    Chill for a minimum of 4 hours or ideally overnight (this ageing step may be skipped, but please see notes).
  4. Prepare a suitable sized metal tray (18 x 28 cm, or 20 x 20 cm, approx 3 cm deep).
    Line try with a piece of folded baking paper with 4 - 5 cm excess paper up the sides (helps prevent spilling).
    In preparation for later, check you have a suitable space in the freezer and create a level place in the coldest most available place!
    After overnight chilling, remove the bowl of cold anglaise from fridge, and whilst slowly peeling back plastic wrap, use TM spatula to scrape adhering anglaise back into the bowl. Reserve this plastic wrap for later.
    There will be some separation of the chilled mix. To return to a uniform consistency fit butterfly into TM bowl and pour in cold anglaise.
    Whip 30 Sec / Speed 3.
    Tip and scrape anglaise into prepared tin. Return the reserved piece of plastic wrap to the surface of the mix.
    Carefully sit in prepared flat space in freezer and leave till frozen or overnight.
  5. Drain the soaked raisins, reserving raisins and soaking rum separately.
    Remove frozen ice cream mix and lift up baking paper for easy removal from metal tray.
    Sit frozen block on a large cutting board and peel back the baking paper. Using a large heavy knife, cut into approx 4 cm squares. If mix is hard frozen and difficult to cut, leave for 5 mins to warm a little for easier cutting.
    Place half these squares into TM bowl, add 2 Tablespoons of soaking rum.
    Process 20 - 30 secs / Speed 6 or until no frozen lumps remain.
    Then using TM spatula to assist mixing, process
    10 - 20 secs / Speed 4 until smooth.
    Transfer ice cream into a freezer-chilled tub or suitable container (Tovolo icecream tubs from TheMix shop are ideal).
    Scatter half the reserved raisins on top and use a tablespoon or spatula to fold through.
  6. Place second half of cut ice cream squares into TM bowl, add 2 Tablespoons of soaking rum.
    Process 20 - 30 secs / Speed 6 or until no frozen lumps remain.
    Using TM spatula to assist mixing, process
    10 - 20 secs / Speed 4 until smooth.
    Transfer ice cream on top of the first processed batch.
    Scatter remaining reserved raisins on top and use a tablespoon or spatula to fold through.
    Place a piece of plastic wrap or baking paper on top to inhibit ice crystal formation.
    Place ice cream container in coldest flat part of freezer with lid off to help quickly refreeze.

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1) Minimising formation of large ice crystals is the key to making a smooth ice cream. Glucose syrup and sugar bind to water molecules and help create smaller ice crystals. Reducing the quantity of sugar in the recipe will increase the iciness of the finished ice cream.
Rapid freezing of the anglaise mix helps minimise iciness.
2) Rapid chilling of the warm anglaise mix is an important food safety step.
3) Covering the mixture with plastic wrap on the surface prevents a skin forming on the anglaise and reduces ice crystal formation when being frozen.
4) Xanthan gum is used as a stabiliser to help improve the texture of the ice cream, particularly temperature fluctuations when stored in domestic cyclic defrost freezers. Stabiliser are typically gums or starches and refrigerator conditioning the anglaise for a minimum of 4 hours helps the stabilisers, egg yolk lecithin and fats perform some complex chemistry - all for the benefit of a smoother ice cream!
5) Alcohol in ice cream will depress the freezing point meaning it will be softer quicker as it warms. This can be beneficial for a softer ice cream, but if too much alcohol is used the ice cream may not freeze firm. In this recipe a fair bit of the rum is contained within the actual raisins and doesn't cause a freezing problem.
5) Lining the tray with baking paper makes it easy to remove the frozen mix and reduces mess. It also eliminates damage to knife or tin when cutting the frozen mix into pieces.
6) Preparing a spot in the freezer in advance reduces the risk of spills or frustration finding the right spot later, by moving freezer contents to give room!
7) Pre-freezing the ice cream tub in readiness is another good strategy to help quickly refreeze the mix.
tmrc_emoticons.8) I'm very pleased to share this recipe that has been a labour of love. It will give you a first class adult ice cream without having to think about getting an ice cream machine!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • Thank you John for your persistence in creating...

    Submitted by ThermoGourmand on 2. November 2021 - 18:23.

    Thank you John for your persistence in creating the perfect ice cream recipe! Rum and Raisin is my favourite and I can't wait to make this.


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  • The icecream itself is delicious, then you bite...

    Submitted by Kate8172 on 29. October 2021 - 14:13.

    The icecream itself is delicious, then you bite into a Raisin and WOW!! it becomes next level.
    I will definitely be trying this one out for my Christmas Menu. Love

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