Rum Raisin Ice Cream is stuffed with rum-soaked raisins blended in custardy vanilla ice cream with a touch of rum. This recipe is a little bit bit old style and an entire lot of creamy scrumptious.
Rum Raisin Ice Cream
This recipe is an effective bit extra concerned than my standard ice cream recipes, however typically, the top result’s simply plain well worth the effort. That is completely a type of instances.
I discovered this recipe in Nice Scoops: Recipes from a Neighborhood Ice Cream Store. I had such enjoyable flipping by means of this attractive ice cream cookbook. Whereas my love of ice cream is a well-documented factor, it’s additionally enjoyable to take a look at another person’s taste mixtures.
Rum Raisin ice cream has been on my must-try listing for years and I merely by no means received round to it. The outline within the ebook had me bought on it instantly.
Much like the Blueberry Chocolate Chunk Ice Cream from Rusconi’s, my without end beloved Cafe con Leche Ice Cream, and the French Custard Type Cinnamon Ice Cream as effectively, that you must mood and use egg yolks on this recipe.
Don’t be intimidated, I promise it’s easy sufficient for all of us to do. Whereas there are 60+ egg-free Philadelphia-style ice cream recipes on this web site, typically, you simply want to permit your self a number of further minutes within the kitchen for an additional particular consequence.
There isn’t a shortcut to this recipe. Sure, you possibly can take the rum-soaked raisins and simply stir them right into a batch of the Finest and Best Do-it-yourself Ice Cream. Will it’s tasty? Sure. Will it’s something in any respect like this traditional recipe for Rum Raisin Ice Cream? No.
Take the time to make this creamy, extremely wealthy, custard-based ice cream precisely the best way Marlene Haley of The Merry Dairy supposed it, my mates. You’re going to find it irresistible.
Rum and Raisin Ice Cream
Rum-Soaked Raisins are as easy to make as they sound. Mix raisins with rum and permit them to soak till the raisins are plump and have absorbed little bit of the rum.
Only a be aware about alcohol and ice cream, when used it moderation, alcohol can contribute a stunning creaminess to ice cream with out contributing a lot alcohol taste in any respect. It can be used to offer a touch of taste, with out being overpowering.
Take care to not regulate the alcohol quantities an excessive amount of when enjoying with ice cream recipes although. When you add quite a lot of tablespoons of alcohol to most ice lotions, the consequence is likely to be too mushy and it may inhibit freezing altogether.
And lastly, you should definitely add alcohol to ice cream mixtures after the bottom is faraway from the warmth. If it’s added through the cooking course of, the small quantity of alcohol will merely prepare dinner off.
Rum Raisin Ice Cream Recipe
- heavy cream
- complete milk
- kosher salt
- egg yolks
- Caribbean rum
- floor nutmeg
- Rum-Soaked Raisins
Do-it-yourself Ice Cream Recipes
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Rum Raisin Ice Cream
Put together an ice tub by filling a big mixing bowl with ice and settling a smaller metallic bowl into the ice. Add simply sufficient chilly water to the bigger bowl to drift the ice cubes across the smaller bowl.
In a medium-sized saucepan, mix cream, milk, sugar, and salt. Stir over medium-high warmth for about 5 minutes, till steam begins to rise from the floor. Take away from the warmth.
Whereas the cream combination is warming, whisk the egg yolks in a medium-sized bowl. Slowly pour 1 cup of the heated cream combination into the yolks, whereas whisking vigorously. Proceed including heated cream and whisking till about half the cream combination has been added to the yolks. Switch the egg combination to the saucepan.
Cook dinner the combination over medium warmth, stirring constantly with a heatproof spatula, till the combination is thick sufficient to coat the spatula, about 5-6 minutes. Instantly take away from the warmth and pour by means of a fine-mesh sieve into the interior metallic bowl of the ready ice tub.
Stir in rum and nutmeg. Cool the custard within the ice tub till room temperature, stirring often. Cowl and chill the combination within the fridge no less than 4 hours, or in a single day.
When able to churn, pour into the ice cream maker. Churn in response to the producer’s directions. Switch the completed ice cream to an hermetic container and stir within the rum-soaked raisins and any extra rum from the raisins.
Serve instantly or freeze for 2-3 hours for a firmer, scoopable ice cream.
Sure, that is an additional step, but it surely’s an necessary one when making custard-based ice cream recipes.
Energy: 477kcal · Carbohydrates: 31g · Protein: 6g · Fats: 34g · Saturated Fats: 20g · Polyunsaturated Fats: 2g · Monounsaturated Fats: 9g · Ldl cholesterol: 257mg · Sodium: 145mg · Potassium: 253mg · Fiber: 1g · Sugar: 21g · Vitamin A: 1448IU · Vitamin C: 1mg · Calcium: 125mg · Iron: 1mg