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 bit of bit old skool and a complete lot of creamy scrumptious.
Rum Raisin Ice Cream
This recipe is an efficient bit extra concerned than my regular ice cream recipes, however generally, 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 beautiful 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 checklist for years and I merely by no means received round to it. The outline within the e-book 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 Style Cinnamon Ice Cream as properly, it is advisable 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, generally, you simply want to permit your self a couple 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 Best and Easiest Homemade Ice Cream. Will or not it’s tasty? Sure. Will or not it’s something in any respect like this basic 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 buddies. 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 a great little bit of the rum.
Only a word 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 modify the alcohol quantities an excessive amount of when taking part in with ice cream recipes. In the event you add quite a lot of tablespoons of alcohol to most ice lotions, the consequence is perhaps too delicate and it will probably 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 throughout 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
Do-it-yourself Ice Cream Recipes
With over 70 ice cream recipes right here to select from, there’s positive to be an ice cream for everybody! In the event you’re new to creating ice cream, the best and easiest vanilla ice cream is a good place to start out.
These are my favorite inexpensive containers for storing ice cream. They’re excellent for gifting (who doesn’t love selfmade ice cream?) storage, re-using, and so on. I write the flavors on the lids with a sharpie and it washes off with dish cleaning soap.
I’ve extra ice cream scoops than I can preserve monitor of at this level and I undoubtedly play favorites. This ice cream scoop does the most effective job ever of slicing by means of agency ice cream and nonetheless delivers a reasonably scoop. It will get bonus factors for being one of many least costly scoops I personal as properly.
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In search of extra basic 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
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Rum Raisin Ice Cream
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Put together an ice bathtub by filling a big mixing bowl with ice and settling a smaller steel 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 steel bowl of the ready ice bathtub.
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Stir in rum and nutmeg. Cool the custard within the ice bathtub till room temperature, stirring sometimes. Cowl and chill the combination within the fridge no 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 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.
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Serve instantly or freeze for 2-3 hours for a firmer, scoopable ice cream.
Sure, that is an additional step, nevertheless it’s an essential 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 printed 6/24/22 – recipe notes and images up to date 3/15/24
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