Experience the luxurious combination of creamy ice cream and the rich, adult flavor of rum-soaked raisins in this delightful homemade treat. Rum and raisin ice cream is a classic dessert loved for its velvety texture and the delightful kick of rum-infused sweetness. This easy-to-follow recipe will guide you through creating a delectable frozen dessert that’s sure to impress family and friends with its indulgent taste.
Creamy Rum and Raisin Ice Cream
Creamy Rum and Raisin Ice Cream is a delectable frozen dessert featuring a velvety base infused with the delightful flavors of rum-soaked raisins. This easy-to-follow recipe guides you through creating a luxurious treat that tantalizes the taste buds with its creamy texture and adult indulgence. Soaking the raisins in dark rum adds a rich and sweet depth to the ice cream, making it a perfect dessert to savor on special occasions or any time you crave a delightful frozen delight. Whether served in bowls or cones, this homemade rum and raisin ice cream is sure to impress and delight all who indulge in its irresistible taste.
Equipment
- saucepan
- mixing bowl
- whisk
- airtight container
- icecream maker
Ingredients
- raisin
- dark rum
- heavy cream
- whole milk
- granulated sugar
- egg yolks
- vanilla extract
Instructions
- In a medium-sized saucepan, combine the raisins and dark rum. Heat the mixture over low heat until it simmers.
- Remove the saucepan from the heat and let the raisins soak in the rum for at least 4-6 hours, or preferably overnight. This will infuse the raisins with the delicious rum flavor.
- In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and slightly thickened.
- In a separate saucepan, heat the heavy cream and whole milk over medium heat until it reaches a gentle simmer. Do not let it boil.
- Slowly pour a small amount of the hot cream-milk mixture into the egg yolks while whisking continuously. This prevents the eggs from curdling.
- Gradually add the remaining cream-milk mixture while whisking to combine.
- Return the mixture to the saucepan and cook over low to medium heat, stirring constantly, until it thickens and coats the back of a spoon. Do not let it boil.
- Remove the saucepan from the heat and stir in the vanilla extract.Transfer the ice cream base to a clean container, cover it with plastic wrap (pressing it against the surface), and refrigerate for at least 4 hours or until thoroughly chilled.
- Once the ice cream base is chilled, strain the rum-soaked raisins and discard any excess rum.
- Stir the soaked raisins into the chilled ice cream base.Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions.
- Transfer the churned ice cream into an airtight container and freeze it for an additional 2-4 hours, or until it reaches the desired firmness.
Video
Notes
- For a non-alcoholic version, you can substitute the rum with apple juice or water to soak the raisins.
- Ensure the ice cream maker's bowl is fully frozen before churning the ice cream for best results.
- Store any leftover ice cream in the freezer, covered with a layer of plastic wrap directly on the surface to prevent ice crystals from forming. Enjoy within a few weeks for the best taste and texture.
Nutrition
Serving: 700g
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