Rum is one of those flavors that warms you up, regardless of if you drink or not. It's warm and feels almost tropical, in fact I wish I was on a beach right now with a tropical drink instead of on the sofa with my hot chocolate and dog in my lap (but that's not bad either). Rum Raisin Ice Cream was a favorite of mine growing up, except I DESPISED raisins. They just freaked me out, but like with anything, taste changes and I'm pretty okay with them now.
The raisin quantity is up to you, but for a quart of ice cream you may want to use anywhere from 1/3 - 1/2 cup. If you're short on time you can always pop your rum raisin infusion in the microwave for 30 seconds so the little fruits will soak up the alcohol. Cheers!
Ingredients:
1/2 cup raisins
3 tbsp spiced rum
1 tsp vanilla extract
3/4 cup granulated sugar
2 cups heavy cream
1 cup whole milk
5 egg yolks
Directions:
1. In a small bowl, steep your raisins in the rum for 3 hours. Make sure everything has been coated and stir from time to time. If you don't wish to wait on the steeping, pop your bowl into the microwave for 30-45 seconds so the rains become plump
2. In a medium saucepan on medium low heat add your steeped raisins, remaining liquid from your infusion, sugar, milk, vanilla extract and 1 cup of heavy cream. Strain your raisins from the mixture and place in a bowl
3. In a separate bowl, whisk egg yolks together. Slowly pour warm mixture into the yolks and return to saucepan on stove on low heat
The raisin quantity is up to you, but for a quart of ice cream you may want to use anywhere from 1/3 - 1/2 cup. If you're short on time you can always pop your rum raisin infusion in the microwave for 30 seconds so the little fruits will soak up the alcohol. Cheers!
Ingredients:
1/2 cup raisins
3 tbsp spiced rum
1 tsp vanilla extract
3/4 cup granulated sugar
2 cups heavy cream
1 cup whole milk
5 egg yolks
Directions:
1. In a small bowl, steep your raisins in the rum for 3 hours. Make sure everything has been coated and stir from time to time. If you don't wish to wait on the steeping, pop your bowl into the microwave for 30-45 seconds so the rains become plump
2. In a medium saucepan on medium low heat add your steeped raisins, remaining liquid from your infusion, sugar, milk, vanilla extract and 1 cup of heavy cream. Strain your raisins from the mixture and place in a bowl
3. In a separate bowl, whisk egg yolks together. Slowly pour warm mixture into the yolks and return to saucepan on stove on low heat
4. While whisking, bring custard mixture to a temperature of 165-170 degrees Fahrenheit
5. Once mixture is thick, strain into remaining heavy cream, add the raisins back in and chill at least 8 hours in refrigerator
6. Once chilled, pour into ice cream maker and follow the manufacturer’s instructions
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