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
RUM 'N' RAISIN ICE CREAM SANDWICH
Mix plump raisins and dark rum with creamy vanilla ice cream then sandwich between two oat and raisin cookies to make this decadent grown-up dessert
Provided by Elena Silcock
Categories Dessert, Treat
Time 10m
Number Of Ingredients 4
Steps:
- In a small saucepan, warm the raisins in the rum for a few mins. Set aside to cool for 15 mins, then mix with the ice cream. Freeze for a few hours, or until solid.
- Divide the ice cream between 2 cookies, then top with the other cookies.
Nutrition Facts : Calories 579 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 64 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
TALK LIKE A PIRATE RUM 'N RAISIN ICE CREAM
I've named this ice cream in honour of my cousin, Doug, who celebrates "Talk Like a Pirate Day" every 19 September. Simple to make and groggier and creamier than any commercial ice cream you'll ever buy. It's a true pirate pleasure! This ice cream does not require an ice cream maker and apart from stirring in the raisins, no churning is needed. We try to make this with free range eggs and the best quality cream we can buy. Start this recipe at least a day before you want to serve it and begin it early in the day, so you don't have to get up in the middle of the night to stir in the raisins. Adapted from a recipe by Australian celebrity, Tonia Todman.
Provided by Kookaburra
Categories Frozen Desserts
Time 30m
Yield 2 litres
Number Of Ingredients 6
Steps:
- Try to start this recipe early in the day.
- Pour about 7.5cm (3") of water into the bottom of a small saucepan and bring to a boil over a medium heat.
- Place egg yolks and caster sugar into a pyrex (or heatproof) bowl, large enough to sit firmly on top of the saucepan (to form a double boiler).
- Using hand-held electric beaters set on the lowest speed, beat the custard mixture over the heat until the mixture becomes light and creamy and starts to thicken. At this stage, the mixture should be able to coat the back of a spoon. This doesn't take too long - about 4-5 minutes. (If you don't have a hand-held electric mixer, you can use a balloon whisk, but I think the mixer gives a better texture.).
- Remove the custard from the heat, add vanilla, set aside and allow the custard to cool slightly.
- Meanwhile, in another bowl, whip the cream just until soft peaks form - don't overbeat.
- Stir the cream into the cooled custard and mix well.
- Pour into an airtight, 2 litre (8 cup) capacity container and freeze (I use a plastic ice-cream container).
- Allow about five hours for the ice-cream to freeze to the stage where you can add the raisins. It should be frozen through, but still soft enough to stir in the raisins. If you add the raisins when the ice-cream is too soft, they will sink to the bottom.
- About four hours after the ice-cream has gone into the freezer, place the raisins into a shallow bowl, heat the rum for 30 seconds on HIGH in the microwave and pour the warmed rum over the raisins, mixing well. Leave the raisins to soak for about an hour, but don't leave them for too long or they'll develop a harsh alcoholic flavour.
- When ice cream is frozen through but still soft enough to stir, add the rum and raisins, stirring quickly to incorporate.
- Smooth the top of the ice cream, return to the freezer and leave overnight.
- This ice cream is rich and smooth and delicious and needs no other accompaniment.
Nutrition Facts : Calories 1743, Fat 124, SaturatedFat 72.3, Cholesterol 1230.4, Sodium 149.7, Carbohydrate 117.8, Fiber 2.7, Sugar 93.6, Protein 18.9
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