Chocolate Rum Raisin Ice Cream Recipes

CHOCOLATE RUM RAISIN ICE CREAM

Steps:

• 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.
• Place one cup of cream in a large bowl and place a fine mesh strainer on top.
• In a medium saucepan warm the milk, sugar, the remaining half cup of the cream, and the salt. When warm and steamy, but not bubbling, turn off heat and add the chopped chocolate. Stir with a sturdy rubber spatula until melted, mixture may appear flecked.
• In a medium bowl whisk the egg yolks. Begin dribbling the warmed milk into the yolks while continuously whisking. Don't pour the hot mixture in quickly as you may cause the eggs to curdle. Continue dribbling and whisking until you've added about 1/3 of the hot mixture, then you can increase speed to a pour, continuously whisking.
• Pour the contents back into the pan and stir constantly over medium heat, scraping the bottom of the pan as you go. A sturdy rubber spatula is best for this task. When the custard is thick enough it will coat the spatula.
• Remove from heat and pour the custard through the strainer into the bowl with the cream. Stir the custard to combine. Place over an ice bath until cooled. Chill completely in the refrigerator.
• Before you freeze the ice cream, drain the raisins and reserve the rum. Set raisins aside. Measure the reserved rum, add more rum if necessary to get to 3 tablespoons. Stir rum into the cooled custard, then add custard to your ice cream maker.
• Freeze the custard in your ice cream maker according to the manufacturer's instructions. A few minutes before the ice cream is done, add the raisins and mix to combine. Place in a freezer safe container and freeze until hardened.

PECAN RUM RAISIN ICE CREAM

Steps:

• Place the dark and golden raisins, rum and orange zest in a small saucepan. Bring the mixture to a boil over medium heat, remove from the heat, cover and set aside.
• Meanwhile, pour the cream, milk, vanilla bean and 1/3 cup of the sugar into a large saucepan and heat it to a simmer over medium heat. Place the egg yolks, the remaining 1/3 cup of sugar and the salt into the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 4 minutes, until very thick. When the beater is lifted, the mixture will fall back on itself in a slow ribbon. With the mixer on low, pour 1/2 cup of the hot cream mixture into the egg mixture. While stirring with a wooden spoon, pour the egg mixture back into the saucepan and cook over medium-low heat, stirring almost constantly, for 8 to 10 minutes, until thickened (175 degrees F to 180 degrees F on a candy thermometer). The mixture will be thick enough to coat the back of the spoon (your finger should leave a trail on the back of the spoon). Immediately pour the mixture through a fine-mesh sieve, discarding the vanilla bean. Refrigerate for at least 3 hours, until cold.
• When ready to freeze, drain the raisin mixture, reserving the rum and discarding the orange zest. Mix 3 tablespoons of the drained rum into the cream mixture (discard the rest). Pour the mixture into an ice cream maker and freeze according to the manufacturer's directions. At the end, stir in the raisins and pecans, transfer to a quart container and freeze.

RUM AND RAISIN ICE CREAM

Steps:

• Combine raisins, rum and vanilla extract in small bowl; cover and stand overnight.
• Place all ingredients in a large bowl and mix thoroughly; pour into an ice cream maker and follow manufacturer's instructions.

RUM-RAISIN ICE CREAM

Steps:

• Combine raisins and rum in small bowl. Cover; let stand at room temperature 2 hours. Drain raisins, reserving 6 tablespoons rum. Combine in same bowl.
• Whisk egg yolks and sugar in large bowl until blended. Bring milk and whipping cream to boil in heavy large saucepan over medium heat. Gradually whisk into yolk mixture. Return mixture to saucepan; stir over medium-low heat until custard thickens, about 15 minutes (do not boil). Strain custard into bowl. Cool. Add raisin mixture to custard. Refrigerate until cold.
• Transfer custard to ice cream maker and process according to manufacturer's instructions. Freeze ice cream in covered container until firm, about 4 hours. (Can be prepared 3 days ahead.)