Rum Raisin Ice Cream is stuffed with rum-soaked raisins combined in custardy vanilla ice cream with a touch of rum. This recipe is a bit bit old skool 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 definitely worth the effort. That is completely a type of instances.
I discovered this recipe in Great Scoops: Recipes from a Neighborhood Ice Cream Shop. I had such enjoyable flipping by way 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 combos.
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 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, typically, you simply want to permit your self just a few additional minutes within the kitchen for an additional particular end result.
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 it’s tasty? Sure. Will 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 supposed it, my associates. 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 an excellent little bit of the rum.
Only a observe 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 can 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. For those who add various tablespoons of alcohol to most ice lotions, the end result is likely to be too mushy and it will possibly inhibit freezing altogether.
And lastly, remember to 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 prepare dinner off.
Rum Raisin Ice Cream Recipe
You’ll want the next components 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! For those who’re new to creating ice cream, the best and easiest vanilla ice cream is a good place to begin.
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I’ve extra ice cream scoops than I can hold monitor of at this level and I undoubtedly play favorites. This ice cream scoop does the most effective job ever of chopping by way of agency ice cream and nonetheless delivers a fairly scoop. It will get bonus factors for being one of many least costly scoops I personal as properly.
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On the lookout for 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
Forestall your display from going darkish
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 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 way of a fine-mesh sieve into the inside 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, however it’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 printed 6/24/22 – recipe notes and pictures up to date 3/15/24}