Easy Rum Raisin Ice Cream Recipes

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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



Easy Rum Raisin Ice Cream image

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

¼ cup raisins
¼ cup dark rum
1 quart vanilla ice cream
⅛ teaspoon ground nutmeg

PECAN RUM RAISIN ICE CREAM

Provided by Ina Garten

Categories     dessert

Time 3h40m

Yield 1 quart

Number Of Ingredients 11



Pecan Rum Raisin Ice Cream image

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.

1/3 cup dark raisins
1/3 cup golden raisins
1/2 cup dark rum, such as Mount Gay
1 3-inch strip of orange zest
1 1/2 cups heavy cream
3/4 cup whole milk
1 vanilla bean, split lengthwise
2/3 cup sugar, divided
4 extra-large egg yolks
Pinch of kosher salt
1/2 cup pecans, toasted, cooled and roughly chopped (see note)

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



Ice Cream with Rum-Raisin Sauce image

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.

1/2 cup packed dark-brown sugar
1/2 cup light corn syrup
1 tablespoon unsalted butter
1/4 cup dark rum
1/4 cup golden raisins
1/4 cup dark raisins
1 pint best-quality vanilla ice cream

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



Rum and Raisin Ice Cream image

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

3/4 cup raisins, chopped
1/4 cup dark rum
1 teaspoon vanilla extract
2 cups cream
2 cups milk
3/4 cup sugar

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



Rum-Raisin Ice Cream image

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.)

1 cup (packed) raisins
2/3 cup dark rum
8 large egg yolks
1 cup sugar
3 cups milk (do not use low-fat or nonfat)
1 1/2 cups whipping cream

RICH RUM & RAISIN ICE CREAM

A recipe from the cookbook Delicious Ice Cream. This is delicious and creamy. I used 2 cups of whipping cream and 1/2 cup of half and half cream.

Provided by Boomette

Categories     Frozen Desserts

Time 4h20m

Yield 6 serving(s)

Number Of Ingredients 6



Rich Rum & Raisin Ice Cream image

Steps:

  • Put the raisins in a bowl, add the rum, and stir together. Let soak for 2-3 hours, stirring occasionally, until the liquid is absorbed.
  • Meanwhile, pour the cream into a heavy pan. Split open the vanilla bean and scrape out the seeds into the cream, then add the whole vanilla bean. Bring almost to a boil, then remove from the heat and let stand for 30 minutes.
  • Put the egg yolks and sugar in a large bowl and whisk together until pale and the mixture leaves a trail when the whisk is lifted. Remove the vanilla bean from the cream and then gradually add the cream to the egg mixture, stirring constantly with a wooden spoon.
  • Strain the mixture into the rinsed-out pan or a double boiler and cook over low heat for 10-15 minutes, stirring constantly, until the mixture thickens enough to coat the back of the wooden spoon. Do not let the mixture boil or it will curdle. Remove the custard from the heat and let cool for at least 1 hour, stirring occasionally to prevent a skin from forming.
  • If using an ice-cream machine, churn the cold custard in the machine following the manufacturer's instructions. Just before the ice cream freezes, add the soaked raisins.
  • Alternatively, freeze the custard in a freezerproof container, uncovered, for 1-2 hours, or until it begins to set around the edges. Turn the custard into a bowl and stir with a fork or beat in a food processor until smooth. Fold in the soaked raisins. Return to the freezer and freezer for 2-3 hours more, or until firm or required. Cover the container with a lid for storing.

Nutrition Facts : Calories 507.3, Fat 39.8, SaturatedFat 23.9, Cholesterol 275.7, Sodium 45, Carbohydrate 32.6, Fiber 0.6, Sugar 26.4, Protein 4.3

2/3 cup raisins
3 tablespoons rum
2 1/2 cups whipping cream
1 vanilla bean
4 extra-large egg yolks
1/2 cup superfine sugar (heaping)

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