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-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.)
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
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
RUM AND RAISIN ICE CREAM WITH A 'TWIST
The 'twist' being the addition of lime juice which adds a really fresh taste to an unbeatable ice cream combination. Use your favorite liquid honey, but Orange Blossom was really good in the version I made. This ice cream is very easy as you don't have to make a cooked custard as is traditional - and it's egg-free!
Provided by evelynathens
Categories Dessert
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine raisins, rum, lime juice 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.
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.
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
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