Ina Garten Pecan Rum Raisin Ice Cream

Ina Garten pecan rum raisin ice cream turns two kinds of raisins, dark rum and toasted pecans into a creamy vanilla custard ice cream in about 4 hours. Try this easy homemade dessert for fall dinner parties or holiday gatherings, since it's make-ahead and scoops straight from the freezer.

Cook the custard until it leaves a clear trail on the back of a spoon, about 175 to 180 degrees. Pull it too early and the ice cream turns icy and thin instead of rich and creamy.

Ina Garten based this on David Lebovitz's rum raisin recipe from his book The Great Scoop, then added toasted pecans and a strip of orange zest. She says it's so good that she has to stop herself from making it, because it calls to her from the freezer at night.

Source: Cooking for Jeffrey (2016)

Ina Garten Pecan Rum Raisin Ice Cream

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

290

kcal

A rich vanilla custard gets a splash of rum from raisins soaked with orange zest, then churns with crunchy toasted pecans. The rum keeps it soft, so it scoops right from the freezer.

Ingredients

• 1/3 cup dark raisins
  

• 1/3 cup golden raisins
  

• 1/2 cup dark rum, such as Mount Gay
  

• 3-inch strip of orange zest
  

• 1 1/2 cups heavy cream
  

• 3/4 cup whole milk
  

• 1 vanilla bean, split lengthwise
  

• 2/3 cup sugar, divided
  

• 4 extra-large egg yolks
  

• Pinch of kosher salt
  

• 1/2 cup pecans, toasted, cooled, and roughly chopped (see note)
  

Directions

• Soak the raisins: Place 1/3 cup dark raisins, 1/3 cup golden raisins, 1/2 cup dark rum and a 3-inch strip of orange zest in a small saucepan. Bring it to a boil over medium heat, then remove it from the heat, cover and set aside.
• Heat the cream: Pour 1 1/2 cups heavy cream, 3/4 cup whole milk, the split vanilla bean and 1/3 cup of the sugar into a large saucepan. Heat it to a simmer over medium heat.
• Beat the yolks: Place 4 extra-large egg yolks, the remaining 1/3 cup sugar and a pinch of kosher salt in a mixer bowl fitted with the paddle attachment. Beat on high speed for 3 to 4 minutes, until the mixture is very thick and falls back on itself in a slow ribbon.
• Temper the eggs: With the mixer on low, pour 1/2 cup of the hot cream mixture into the yolks. Then stir the egg mixture back into the saucepan with a wooden spoon.
• Cook the custard: Cook over medium-low heat, stirring almost constantly, for 8 to 10 minutes until it reaches 175 to 180 degrees. It's ready when it coats the back of a spoon and your finger leaves a trail.
• Strain and chill: Pour the custard through a fine-mesh sieve right away and discard the vanilla bean. Refrigerate for at least 3 hours, until cold.
• Toast the pecans: Spread 1/2 cup pecans on a pan and toast them in a 350-degree oven until lightly browned, which takes a few minutes. Let them cool completely, then chop them roughly.
• Churn the ice cream: Drain the raisins, reserving the rum and discarding the orange zest. Stir 3 tablespoons of the rum into the cold custard, then freeze it in an ice cream maker following the manufacturer's directions.
• Fold in and freeze: At the end of churning, stir in the raisins and chopped pecans. Transfer it to a quart container and freeze, and since the rum keeps it soft, you can scoop it right from the freezer.

Tools for this recipe

• Cuisinart fine mesh strainer set, KitchenAid Artisan 5-quart stand mixer, Cuisinart MultiClad Pro 3-quart saucepan, Madagascar vanilla beans, grade A, 10 pods. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this ice cream without alcohol?

You can soak the raisins in warm orange juice or strong black tea instead of rum, and the flavor will still be good. The rum is what keeps the ice cream soft, so a version without it will freeze harder. Give it a few minutes on the counter before scooping.

How do I know when the custard is done?

Dip a wooden spoon into the custard and run your finger across the back. If your finger leaves a clean trail, it's ready. A candy thermometer should read 175 to 180 degrees, and going past that risks scrambling the yolks.

Can I make the custard ahead of time?

Yes, the custard needs at least 3 hours in the fridge anyway, so making it the day before works well. Keep the raisins soaking in their rum, then drain them and churn when you're ready.

What if I don't have an ice cream maker?

This recipe is written for a machine, so I'd suggest borrowing one for the best texture. A no-churn method would need a different base, since this custard won't whip up on its own.

What's the most common mistake with rum raisin ice cream?

Overcooking the custard is the biggest one, because the yolks scramble and leave the texture grainy. Stir almost constantly over medium-low heat and strain it right away, which catches any small bits.