Homemade Rum Raisin Ice Cream Recipe
Homemade Rum Raisin Ice Cream Recipe. Bring milk and whipping cream to boil in heavy large saucepan over medium heat. Combine the raisins and dark rum in a bowl and let the raisins soak overnight.
There are a few items you’ll need to make this rum and raisin ice cream recipe: Bring milk and whipping cream to boil in heavy large saucepan over medium heat. Cool to room temperature before adding to ice cream mixture.
Churn The Ice Cream Custard According To Your Manufacturer’s Instructions.
Meanwhile, we got our other ingredients ready. Whisk egg yolks and sugar in large bowl until blended. Do not heat rum soaked raisins because they are very flammable (ask me how i know).
The Longer They Marinate, The More Alcoholic They Get.
To add more rum flavor, the raisins are plumped using the remaining dark rum. Combine the raisins and dark rum in a bowl and let the raisins soak overnight. Gently heat the milk in a saucepan.
Refrigerate The Custard For At Least 8 Hours Or Overnight Before Processing.
Cover and shake to evenly coat the raisins. Bring milk and whipping cream to boil in heavy large saucepan over medium heat. A little bit is incorporated into the ice cream base itself—there can't be too much since alcohol has a lower freezing temperature and can cause the ice cream to not set properly in the freezer.
When You're Ready To Freeze The Ice Cream, Drain The Raisins Over A Bowl And Measure The Drained Rum.
Add base to ice cream maker and churn. Cover and shake to evenly coat raisins in rum, let sit at room temperature at least overnight and up to 2 days. You'll want a total of 3 tablespoons of rum, so add more.
About 2 Minutes Before The Rum Ice Cream Is Ready, Add The Drained Raisins.
Place the raisins in a small container with a tight fitting lid and add the rum. This version of rum raisin ice cream uses rum in two ways. Put the egg yolks and sugar into a bowl and beat with a mixer until the egg yolks are a light caramel colour.
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