This Rum Raisin Ice Cream with Caramel Sauce post is sponsored by California Raisins. 

I wasn’t kidding when I told you we were on a mission to see exactly how hard we could push our ice cream maker this season. We’ve already churned out a Watermelon Sorbet and a super  sexy Strawberry Balsamic Gelato this season. Today, even though I’m not a ginger, we’re adding a little jiggle juice to the mix (for those of you who haven’t seen the movie Pitch Perfect just do it then you can join us in quoting the movie obsessively too.

It’s aca-awesome, you’ll see). We’ve inebriated our raisins with rum and once they passed out, we dumped them into our vanilla ice cream base. Most definitely aca-awesome.

Now there isn’t enough jiggle juice in here to get your party started so need to worry too much about it. IF you do, just steep your raisins in water and you’ll have raisin ice cream. Delicious either way and that’s what’s important right? Right.

Raisins are perfect for snacking on but they’re good for so much more! Like ice cold, creamy rum raisin ice cream, preferably eaten while sitting in front of your screen watching Pitch Perfect with all your best girl friends. Aca-believe it!

Disclaimer: I am a California Raisins Ambassador. Opinions are my own. Always have been. Always will be.

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Rum Raisin Ice Cream

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Rum Raisin Ice Cream with Caramel Sauce

Ingredients

• 1 cup California Raisins
• 1 cup rum
• 6 egg yolks
• 1 cup Dixie Crystals granulated sugar
• 3 cups whole milk
• 1 cup heavy whipping cream
• 1 teaspoon pure vanilla extract
• caramel sauce - optional

Instructions

1. Place raisins and rum into a small bowl and set aside.
2. Into the bowl of your stand mixer add: egg yolks and sugar together. Using the paddle attachment, continue mixing until light and creamy.
3. WHILE egg yolks are mixing, into a large, heavy bottom, sauce pan add milk, heavy whipping cream. Heat over medium heat stirring frequently until sugar dissolves and mixture warms {but not boils} Remove from heat.
4. Temper egg yolk mixture by adding some of the warm milk/cream mixture to the egg yolk mixture. GRADUALLY pour egg yolk mixture to the milk/cream mixture and stir well to combine.Cook over medium heat until mixture thickens/coats the back of a wooden spoon.
5. Remove from heat. Add vanilla extract. Allow mixture to cool. Once cool, transfer to refrigerator to chill completely.
6. Once chilled, drain raisins and add to mixture. Pour mixture into your ice cream maker and follow manufacturer's directions for churning.
7. Drizzle with optional caramel sauce.