Rum Raisin Ice Cream Recipe
Embark on a delightful culinary journey with this rich and indulgent Rum Raisin Ice Cream. A timeless classic, this ice cream merges the sweetness of raisins with the warm, aromatic notes of rum to create a dessert that’s both elegant and satisfying. Perfect for a summer’s day or a cozy winter evening, Rum Raisin Ice Cream is sure to impress your guests and leave them craving more. Let’s dive into this delicious creation and transform your kitchen into an artisanal ice cream parlor!
Kitchen Equipment Required
- Medium Saucepan
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
- High-Speed Blender or Food Processor
- Ice Cream Maker
- Wooden Spoon
- Freezer-Safe Container
Total estimated time: 4 hours (includes cooling and freezing time)
Ingredients
- 100g (1/2 cup) raisins
- 60ml (1/4 cup) dark rum
- 500ml (2 cups) heavy cream
- 250ml (1 cup) whole milk
- 150g (3/4 cup) granulated sugar
- 5 large egg yolks
- 5ml (1 tsp) vanilla extract
- Pinch of salt
Instructions
Step 1: Soak the Raisins
In a small bowl, combine 100g (1/2 cup) of raisins and 60ml (1/4 cup) of dark rum. Allow them to soak for at least 1 hour, stirring occasionally. This will plump the raisins and infuse them with the rum’s flavor.
Step 2: Prepare the Ice Cream Base
In a medium saucepan, combine 500ml (2 cups) of heavy cream, 250ml (1 cup) of whole milk, and half of the sugar (75g). Heat over medium heat until the mixture is just about to simmer, stirring occasionally.
Step 3: Make the Custard
In a separate bowl, whisk together the 5 large egg yolks and the remaining sugar (75g) until well combined and slightly thickened. Gradually whisk in about 120ml (1/2 cup) of the hot cream mixture into the egg yolks to temper them, ensuring they don’t curdle.
Step 4: Thicken the Custard
Pour the tempered egg yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon, approximately 6-8 minutes. Do not let it boil.
Step 5: Blend and Chill
Remove the custard from heat and stir in the 5ml (1 tsp) of vanilla extract and a pinch of salt. Allow the mixture to cool slightly, then transfer to a blender or food processor. Blend briefly for a smoother consistency, then chill completely in the refrigerator, about 1-2 hours.
Step 6: Churn the Ice Cream
Once the custard is cold, pour it into your ice cream maker and churn according to the manufacturer’s instructions, typically 20-25 minutes. During the last few minutes of churning, add the rum-soaked raisins (including any remaining rum).
Step 7: Freeze
Transfer the churned ice cream to a freezer-safe container. Cover and freeze for at least 2 hours to allow it to firm up.
Step 8: Serve
Scoop the rum raisin ice cream into bowls or cones and serve. Enjoy this creamy, boozy delight as it melts softly in your mouth.
Conclusion
Congratulations on crafting a luxurious batch of Rum Raisin Ice Cream! Your homemade creation is a tribute to the art of ice cream making and a testament to your culinary skills. Revel in the flavors and share your masterpiece with friends and family.
Ingredients
- 2 cups heavy cream (500ml)
- 1 cup whole milk (250ml)
- 3/4 cup granulated sugar (150g)
- Pinch of salt
- 5 large egg yolks
- 1/3 cup dark rum (60ml)
- 1 tsp vanilla extract (5ml)
Embark on the journey of homemade ice cream making, offering a sophisticated treat that combines sweetness with a robust hint of rum. Whether enjoyed on its own or paired with your favorite dessert, this ice cream will undoubtedly elevate any culinary occasion. Cherish these moments shared over a scoop of your splendid creation, and keep experimenting to bring even more flavors to life in your kitchen. Enjoy every creamy, flavorful bite!
