May 30, 2022

Rum & Raisin Ice Cream

Recipe: Adrian Forte

Try this Rum & Raisin Ice Cream from Adrian Forte’s new cookbook Yawd.

“This traditional Jamaican ice-cream flavor always reminds me of home. On the occasional Sunday (as a rare treat), after an early dinner, my family would shower, get into our Sunday best, and head over to Devon House, an old Jamaican mansion where ice-cream vendors would gather. We would all get to pick our favorite flavor and then run around the property. You can probably guess which flavor I chose.”


  • ⅔ cup raisins
  • ⅓ cup spiced rum
  • 2 tbsp vanilla extract
  • 2 cups heavy or whipping cream
  • ⅔ cup sweetened condensed milk, room temperature
  • 1 tsp ground cinnamon


Yield: 8 servings

  1. Fully chill a 4½ × 8½-inch loaf pan in the freezer.
  2. In a saucepan over medium heat, combine the raisins, rum, and 1 tbsp vanilla.
  3. Bring to a light simmer, then turn off the heat and leave uncovered for 30 to 60 minutes to allow the raisins to soak up the rum and soften.
  4. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream and remaining vanilla on high for 3 to 4 minutes, or until the cream solidifies and forms stiff. Be careful not to overmix.
  5. Using a spatula, gradually fold the condensed milk into the whipped cream; add just a little at a time to prevent the cream from Next, again adding a little at a time, fold the raisin and rum mixture into the cream. Add the cinnamon and fold until incorporated.
  6. Pour the mixture into the chilled loaf pan, using the back of a spoon to distribute it evenly around the pan. Cover with plastic wrap. Freeze for at least 6 hours or overnight for best results.
  7. When ready, let the ice cream soften for 10 to 15 minutes at room temperature before serving.