RUM AND RAISIN ICE CREAM
Rum and Raisin Ice Cream is deceptively easy to prepare. Soak the raisins in rum the night before and add them halfway through the churning process of the vanilla custard. It's as simple as that!
Provided by Michelle Minnaar
Categories Ice Cream
Time 1h40m
Number Of Ingredients 7
Steps:
- Place the raisins in a container with the rum, ensuring all the raisins are covered. Let them soak for 8 hours or overnight.
- Combine the cream, vanilla and milk in a saucepan. Bring to the boil then remove from the heat.
- In a large bowl, whisk together the sugar and egg yolks, until the mixture has gone pale in colour and doubled in size.
- Temper hot milk into the sugar yolk mixture, by slowly adding hot milk about 60ml (1/4 cup) at a time, whisking to distribute heat. Once all the milk has been added, transfer mixture back into the saucepan.
- Stir in the vanilla extract.
- Place the saucepan over medium-low heat. Stir until mixture reaches nappé consistency, or 80°C (180°F) on a kitchen thermometer. Let mixture sit at this temperature for 5 minutes to pasteurise the eggs.
- Remove from heat and pour the custard into a large mixing bowl. Place the bowl into icy water and stir until the custard has cooled.
- Pour the custard into an ice cream maker and churn according to your unit's instructions.
- After 30 minutes of mixing, add just the rum soaked raisins, plus 15ml (1 tbsp) of the rum to the ice cream. Continue churning until done.
- Transfer the ice cream to a sealable container and freeze for at least 3 hours or overnight.
Nutrition Facts : ServingSize 2 scoops, Calories 377 calories, Sugar 40.3 g, Sodium 44.8 mg, Fat 17 g, SaturatedFat 9.7 g, TransFat 0.4 g, Carbohydrate 44.1 g, Fiber 0.7 g, Protein 5.5 g, Cholesterol 180.6 mg
EASY RUM RAISIN ICE CREAM
Delicious rum raisin ice cream.
Provided by xxDXxx
Categories World Cuisine Recipes Asian
Time 8h55m
Yield 8
Number Of Ingredients 4
Steps:
- Place the raisins in a small bowl, pour on the rum, cover with plastic wrap, and allow the raisins to steep overnight.
- The next day, remove ice cream from freezer and allow to stand at room temperature until the ice cream is softened but not melting, about 15 minutes. Scoop the ice cream into a large bowl, and stir in the rum-soaked raisins, any extra rum in the bowl, and nutmeg until the ice cream is well mixed. The rum will soften the ice cream and make mixing easier.
- Pack the flavored ice cream back into the carton and refreeze until needed, at least 1/2 hour.
Nutrition Facts : Calories 165.3 calories, Carbohydrate 19.7 g, Cholesterol 29 mg, Fat 7.3 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 4.5 g, Sodium 53.4 mg, Sugar 17.1 g
RUM AND RAISIN ICE CREAM
Make and share this Rum and Raisin Ice Cream recipe from Food.com.
Provided by evelynathens
Categories Frozen Desserts
Time 5m
Yield 6 1/2 cups
Number Of Ingredients 6
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.
Nutrition Facts : Calories 423.7, Fat 25.6, SaturatedFat 15.9, Cholesterol 92.1, Sodium 64, Carbohydrate 42.1, Fiber 0.6, Sugar 33.1, Protein 4.6
SPICED RUM RAISIN ICE CREAM
Make and share this Spiced Rum Raisin Ice Cream recipe from Food.com.
Provided by Rita1652
Categories Frozen Desserts
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine raisins, ginger and rum in small bowl; cover and stand 1 hour.
- Strain rum.
- Dissolve sugar into rum raisin mixture.
- Place all ingredients in a large bowl and mix thoroughly; pour into an ice cream maker and follow manufacturer's instructions.
Nutrition Facts : Calories 466.5, Fat 27.7, SaturatedFat 17.3, Cholesterol 99.8, Sodium 79.9, Carbohydrate 47.5, Fiber 0.8, Sugar 37.4, Protein 5
RUM RAISIN ICE CREAM
Steps:
- Heat the raisins, rum, and orange zest in a small saucepan. Let simmer for 2 minutes, then remove from the heat. Cover and let stand for a few hours. (The raisins can be macerated 1 day in advance.)
- Warm the milk, sugar, 1/2 cup (125 ml) of the heavy cream, and salt in a medium saucepan. Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer on top.
- In a separate medium bowl, whisk together the egg yolks. Slowly pour the warmed milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and into the cream. Stir until cool over an ice bath, then chill the mixture thoroughly in the refrigerator.
- When ready to freeze the ice cream, drain the raisins over a bowl and reserve the rum. Discard the orange zest. Measure the drained rum and add more, if necessary, so that you have a total of 3 tablespoons (45 ml). Stir the rum into the custard.
- Freeze the mixture in your ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the rum-soaked raisins.
- Perfect Pairing
- Make Rum Raisin Vacherins, filling Meringue Nests (page 234) with Rum Raisin Ice Cream topped with Whipped Cream (page 170) and thin strips of Candied Citrus Peel (page 178) made with orange zest.
ICE CREAM WITH RUM-RAISIN SAUCE
Serve this rich, sweet sauce warm or at room temperature over ice cream for a real treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- In a small saucepan, combine brown sugar and corn syrup. Set over medium-low heat. Stir until well combined and sugar has melted, about 5 minutes.
- Remove from heat, and add butter, rum, and raisins, stirring until butter has completely melted. Serve the sauce warm or at room temperature over the ice cream.
RUM-RAISIN ICE CREAM
Categories Rum Dessert Frozen Dessert Raisin Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 6
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.)
EASY RUM RAISIN ICE CREAM
Delicious rum raisin ice cream recipe.
Provided by xxDXxx
Categories Asian Recipes
Time 8h55m
Yield 8
Number Of Ingredients 4
Steps:
- Place raisins in a small bowl, pour rum on top, cover with plastic wrap, and allow to steep overnight.
- The next day, remove ice cream from the freezer and allow to stand at room temperature until softened but not melting, about 15 minutes.
- Scoop ice cream into a large bowl. Stir in rum-soaked raisins, any extra rum in the bowl, and nutmeg until ice cream is well mixed. The rum will soften ice cream and make mixing easier.
- Pack flavored ice cream back into the carton and refreeze until needed, at least 30 minutes.
Nutrition Facts : Calories 165.3 calories, Carbohydrate 19.7 g, Cholesterol 29 mg, Fat 7.3 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 4.5 g, Sodium 53.4 mg, Sugar 17.1 g
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