This is a Sponsored post written by me on behalf of Diageo for SocialSpark. All opinions are 100% mine.

Indulge in Homemade Chocolate Rum Raisin Ice Cream with Premium Zacapa Rum

A close up photo of chocolate rum raisin ice cream in a clear dish.

The allure of Rum Raisin ice cream has always been a curious constant in my culinary imagination, despite never having tasted it. It’s one of those flavors that, whenever rum is mentioned, immediately springs to mind. This persistent thought felt like a clear sign: it was finally time to dive into the world of this classic dessert. But, as with many creative endeavors in the kitchen, I couldn’t resist adding my own twist. My initial thought? Chocolate. Because, why not combine two irresistible flavors into one truly spectacular treat?

My journey into the world of premium rum began with a friend who owns a local bar. His collection of favored spirits, proudly displayed, prominently features Zacapa premium dark rum. He speaks with an almost reverent tone about its distinctive flavor, often musing that Zacapa must employ a truly unique process to stand out so remarkably from other rums. His enthusiasm piqued my interest, compelling me to delve deeper into the captivating story of Zacapa, a brand renowned for its exceptional quality and craftsmanship.

Unveiling Zacapa Rum: A Taste of Guatemala’s Highlands

The tale of Zacapa rum is deeply rooted in eastern Guatemala, specifically in a town bearing the same name. Just west of Zacapa, the land transforms into a lush, fertile canvas perfectly suited for growing superior quality sugar cane. Here, amidst green, rolling hills, rich acidic soils, and abundant sunlight, the sugar cane essential for Zacapa’s premium rum thrives. This is where Zacapa sets itself apart from most other rum producers; instead of using molasses as a base, Zacapa meticulously crafts its spirit from the concentrated first press of virgin sugar cane, known as “virgin sugar cane honey.” This choice of raw material is a cornerstone of Zacapa’s distinctive, naturally sweet, and incredibly smooth character, contributing significantly to its acclaimed flavor profile.

What truly captivated me, however, was Zacapa’s extraordinary aging process, which takes place high in the breathtaking Quetzaltenango highlands. This unique location, dubbed “The House Above the Clouds,” is one of the world’s highest aging facilities, situated at an altitude where the cool mountain air naturally slows down the maturation. This extended aging period is crucial, allowing for the development of an unparalleled complexity and depth of flavor that defines Zacapa. The rum undergoes a sophisticated Solera system, a method originally devised by the Spanish 500 years ago for aging sherry. In this intricate process, each precious drop of Zacapa rum passes through a series of different casks that previously held robust American whiskey, rich Oloroso sherry, and sweet Pedro Ximenez wines. Each type of barrel imparts its own distinct characteristics, contributing to the rum’s multifaceted aroma, its notes of dried fruits, chocolate, and spices, and its incredibly smooth finish.

A photo of chocolate rum raisin ice cream on an ice cream cone.

Doesn’t the thought of this journey—from sun-drenched sugar cane fields to misty, cloud-shrouded aging cellars—transport you to a truly glorious place? If this rich heritage and commitment to quality intrigues you, or if you are already a discerning rum enthusiast, I highly recommend joining the Zacapa Society. Membership offers exclusive insights into this exceptional brand, along with opportunities to enjoy remarkable gifts and prizes. Simply register your interest on the Zacapa Rum website to become part of this exquisite world.

Crafting the Ultimate Indulgence: Chocolate Rum Raisin Ice Cream

Now, let’s circle back to our delightful ice cream. As I mentioned, the idea of infusing chocolate into the classic Rum Raisin wasn’t just a whim; it felt like a natural, destined pairing. The richness of bittersweet chocolate perfectly complements the warm, spicy notes of rum and the sweet chewiness of raisins, promising a truly luxurious dessert experience. So, I took David Lebovitz’s acclaimed Rum Raisin Ice Cream recipe from “The Perfect Scoop” as my foundation and began to adapt it.

My modifications were simple yet impactful: I stirred 4 ounces of high-quality bittersweet chocolate into the warm milk mixture, allowing it to melt seamlessly and create a luscious chocolate base. For a hint of citrus brightness, I substituted orange extract for orange zest, a practical choice that delivered a wonderfully aromatic lift. The result? Simply amazing! The flavor profile is exceptionally balanced – the rum is present enough to add its distinctive warmth and complexity without overpowering the delicate chocolate notes. The texture is wonderfully creamy, and each spoonful is an absolute delight. This homemade Chocolate Rum Raisin Ice Cream is, without a doubt, a must-try for any dessert lover seeking a sophisticated and deeply satisfying treat.

Chocolate Rum Raisin Ice Cream Recipe

Adapted from Rum Raisin Ice Cream – The Perfect Scoop

Chocolate Rum Raisin Ice Cream

For the rum raisin lover and chocolate fanatic, we’ve combined the two in one delicious ice cream!

5 from 1 vote

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Course:
Desserts

🇺🇸
Cuisine:
American

Servings:

8
1/2 cup servings

1 hour

30 minutes

Calories:
412

Author:
Amanda Davis

Ingredients

▢ ⅓ cup raisins
▢ ⅓ cup golden raisins
▢ ½ cup Zacapa dark rum
▢ ¼ teaspoon orange extract
▢ 1 ½ cups heavy whipping cream divided
▢ ¾ cup whole milk
▢ ⅔ cup sugar
▢ pinch of salt
▢ 4 oz Ghirardelli bittersweet chocolate coarsely chopped
▢ 4 large egg yolks

Instructions

Place the raisins, rum, and orange extract in a small saucepan. Heat to a simmer for 2 minutes and remove from heat. Allow raisins to macerate in rum for a minimum of 2 hours and up to 24. This step is crucial for infusing the raisins with a deep rum flavor.
Place one cup of the heavy cream in a large bowl and set a fine mesh strainer over the top. This setup will be used to strain the warm custard mixture.
In a medium saucepan, combine the whole milk, sugar, the remaining half cup of heavy cream, and the pinch of salt. Gently warm this mixture over medium heat until it’s steamy but not yet boiling or bubbling. Turn off the heat and add the coarsely chopped bittersweet chocolate. Stir continuously with a sturdy rubber spatula until the chocolate is fully melted and incorporated. Don’t worry if the mixture appears slightly flecked – it will smooth out.
In a separate medium bowl, whisk the egg yolks until they are light and frothy. To temper the eggs, slowly dribble a small amount of the warmed milk-chocolate mixture into the egg yolks while continuously whisking. This gradual addition prevents the eggs from curdling. Continue this process until you’ve incorporated approximately one-third of the hot mixture, then you can increase the speed to a steady pour, always whisking vigorously.
Pour the entire egg-and-milk mixture back into the saucepan. Cook over medium heat, stirring constantly and scraping the bottom of the pan to prevent sticking. A heat-resistant rubber spatula is ideal for this task. The custard is ready when it thickens enough to coat the back of your spatula. This usually takes about 5-8 minutes.
Immediately remove the custard from the heat and pour it through the fine mesh strainer into the bowl containing the remaining cold cream. Stir the custard to combine thoroughly. Place the bowl over an ice bath (a larger bowl filled with ice and a little water) to rapidly cool the custard. Stir occasionally until completely cooled. Once cooled, chill the custard completely in the refrigerator for at least 4 hours, or preferably overnight, for best results.
Before freezing the ice cream base, drain the macerated raisins, reserving the rum liquid. Set the rum-soaked raisins aside. Measure the reserved rum, adding more Zacapa dark rum if necessary to reach a total of 3 tablespoons. Stir this rum into the thoroughly chilled custard. Then, pour the rum-infused custard into your ice cream maker.
Freeze the custard in your ice cream maker according to the manufacturer’s instructions. This typically takes 20-30 minutes, depending on your machine. A few minutes before the ice cream is finished churning and reaches its desired soft-serve consistency, add the reserved rum-soaked raisins and mix until evenly distributed. Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours, or until hardened, for optimal scooping consistency.

Nutrition

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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.

More Irresistible Ice Cream Recipes

Classic Chocolate Ice Cream
Caramel Chocolate Nut Ice Cream
Spicy Mexican Chocolate Ice Cream
Rich Chocolate Rum Raisin Ice Cream
Nostalgic Root Beer Ice Cream
Nutella Swirl Cheesecake Ice Cream
Delightful Black Cow Ice Cream
Mocha Chocolate Chip Ice Cream

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