Prep the Raisins: In a small bowl, combine the raisins and rum. Cover the bowl and let the raisins soak in a cool place for at least 3 hours, or up to 3 days for a more intense rum flavor.
Mix the Base: In a separate bowl, whisk together the reduced-fat custard, yogurt, vanilla extract, and sweetener until well combined.
Freeze and Churn: Pour the mixture into a shallow, freezer-safe container. Cover the container and freeze for 3-4 hours, or until the mixture is partially frozen but still slushy.
Break Up the Ice Crystals: Using a food processor or a hand mixer, break up the ice crystals in the frozen mixture until smooth. Alternatively, you can use a fork to achieve a similar consistency.
Fold in the Raisins: Gently stir the soaked raisins into the smooth ice cream mixture.
Freeze for Firmness: Return the ice cream mixture to the container, cover it again, and freeze for an additional 2-3 hours, or until completely solid.
Scooping and Serving: Take the ice cream out of the freezer 15 minutes before serving. Let it soften slightly at room temperature until it’s scoopable. Enjoy your delicious homemade rum and raisin ice cream in individual serving dishes. Feel free to decorate with fruit slices or mint leaves for an extra touch!
Tips:
For a richer flavor, use full-fat vanilla extract instead of vanilla essence.
Experiment with different types of sweeteners to find one that suits your taste preference.
If you don’t have a food processor or hand mixer, you can use a fork to break up the ice crystals, but the texture might be slightly icier.
