Rum And Raisin Ice Cream Recipes

RUM AND RAISIN ICE CREAM

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.

EASY RUM RAISIN ICE CREAM

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.

RUM RAISIN ICE CREAM

Steps:

• In a small nonreactive saucepan, combine the raisins with enough rum to cover.
• Bring to a simmer over low heat.
• (Watch carefully. If the alcohol gets too hot, it will ignite.) Remove from the heat and let cool.
• Strain the rum into a heatproof glass measuring cup and set aside.
• Reserve the raisins.
• In a large bowl, combine the heavy cream and half-and-half.
• Gradually whisk in the sugar to blend.
• Whisk in the vanilla.
• Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
• Whisk the mixture to blend and pour into the canister of an ice cream maker.
• Freeze according to the manufacturer's directions.
• When the ice cream is at the soft-serve stage, add 1/3 cup of the rum and the raisins and process 1 minute longer.
• (Discard any remaining rum or reserve for another use.) Eat at once or transfer to a covered container and freeze up to 8 hours.

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.

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 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

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.

BANANA-RUM-RAISIN ICE CREAM

Steps:

• In a medium saucepan, combine rum, raisins, and sugar. Bring to a boil over medium-high, remove from heat, and let cool completely, 30 minutes.
• In a food processor, combine bananas and condensed milk and process until smooth, 2 minutes. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 2 to 3 minutes. With a rubber spatula, gently fold banana mixture into whipped cream. Fold in rum-raisin mixture. Pour into a 5-by-9-inch loaf pan, cover with plastic, and freeze until firm, about 8 hours (or covered, up to 1 week).

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.)