Rum and Craisins® Ice Cream



  • 100g (31/2oz) Ocean Spray® Craisins® Dried Cranberries
  • 5tbsp dark rum
  • 150ml (1/4 pint) whole milk
  • 450ml (3/4 pint) double cream
  • 4 medium egg yolks
  • 100g (31/2oz) caster sugar


Put Craisins® Dried Cranberries and rum into a small pan and heat until just boiling. Remove from heat, stir and set aside. Meanwhile, heat milk and cream in a separate pan until bubbling around the edges. In a heatproof bowl, whisk egg yolks and sugar until smooth, then gradually whisk in hot milk mixture in a steady stream.

Return milk mixture to the empty pan. Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon – about 5-7min (don't let the mixture boil). Strain through a fine sieve into a jug; stir in soaked Craisins® Dried Cranberries and any rum. Leave to cool.

For best results, churn cooled mixture in an ice cream machine until frozen. Alternatively, freeze the mixture in a large freezer-proof container and mix every 2hr until frozen.

To store:

The ice cream will keep in a sealed container in the freezer for up to a month.


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