Rum Raisin Ice Cream is filled with rum-soaked raisins combined in custardy vanilla ice cream with a touch of rum. This recipe is a bit of bit old-fashioned and a complete lot of creamy scrumptious.
Rum Raisin Ice Cream
This recipe is an effective bit extra concerned than my traditional ice cream recipes, however typically, the tip result’s simply plain well worth the effort. That is completely a type of occasions.
I discovered this recipe in Great Scoops: Recipes from a Neighborhood Ice Cream Shop. 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 bought round to it. The outline within the ebook had me offered on it instantly.
Much like the Blueberry Chocolate Chunk Ice Cream from Rusconi’s, my eternally beloved Cafe con Leche Ice Cream, and the French Custard Style Cinnamon Ice Cream as properly, it’s good to 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 couple of additional minutes within the kitchen for an additional particular consequence.
There isn’t a shortcut to this recipe. Sure, you may take the rum-soaked raisins and simply stir them right into a batch of the Best and Easiest Homemade 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 rum ice cream precisely the way in which Marlene Haley of The Merry Dairy meant it, my mates. You’re going to like it.
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 a superb little bit of the rum.
Only a be aware about alcohol and ice cream, when used it moderation, alcohol can contribute a beautiful creaminess to ice cream with out contributing a lot alcohol taste in any respect. It may also be used to supply a touch of taste, with out being overpowering.
Take care to not regulate the alcohol quantities an excessive amount of when taking part in with ice cream recipes. In case you add quite a lot of tablespoons of alcohol to most ice lotions, the consequence could be too delicate and it may inhibit freezing altogether.
And lastly, be sure you add alcohol to ice cream mixtures after the bottom is faraway from the warmth. If it’s added in the course of the cooking course of, the small quantity of alcohol will merely cook dinner off.
Rum Raisin Ice Cream Recipe
You’ll want the next substances to make this ice cream:
- heavy cream
- complete milk
- sugar
- kosher salt
- egg yolks
- Caribbean rum
- floor nutmeg
- rum-soaked raisins
Selfmade Ice Cream Recipes
With over 70 ice cream recipes right here to select from, there’s certain to be an ice cream for everybody! In case you’re new to creating ice cream, the best and easiest vanilla ice cream is a superb place to begin.
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In search of extra traditional ice cream recipes? This Mint Chocolate Chip Ice Cream captures the timeless mixture of refreshingly cool mint and indulgent chocolate chunks with that vivid inexperienced hue everyone knows and love.
Servings: 6
Forestall your display from going darkish
Rum Raisin Ice Cream
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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.
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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.
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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.
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Cook dinner the combination over medium warmth, stirring repeatedly 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.
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Stir in rum and nutmeg. Cool the custard within the ice tub till room temperature, stirring sometimes. Cowl and chill the combination within the fridge not less than 4 hours, or in a single day.
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When able to churn, pour into the ice cream maker. Churn in accordance with the producer’s directions. Switch the completed ice cream to an hermetic container and stir within the rum-soaked raisins and any further rum from the raisins.
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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
initially revealed 6/24/22 – recipe notes and pictures up to date 3/15/24
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