Decadent. Rich. Delicious. Creamy. This is a delicious ice cream recipe. The only issue I might have is in getting it to set up to anything more than soft ice cream. It's been five hours and is not even close yet. It doesn't much matter though; it's still amazing. You can read my full review at Taking On Magazines One Recipe At A Time: http://bit.ly/QsbAMV
Rum Raisin Ice Cream
If classic vanilla ice cream can be bested, it's only by iconic rum raisin. How the latter combination first came to prominence is anyone's guess, but it may have reached its apotheosis in the 1980s, when it became Häagen-Dazs's ultimate cult flavor. Anyway, the combination of rum and raisins has long elevated all kinds of desserts; you'll find them together in bread pudding and rice pudding, in dessert sauces, candies, and cakes. But when applied to a vanilla custard base, the flavors truly shine: a concentrated burst of dried fruit cut by the boozy kick of rum, all cushioned by creamy dairy. It's kid-friendly sweetness and grown-up complexity, all in one bite.
Enlarge Image
Credit: Penny de los Santos
INGREDIENTS
1 cup raisins1 cup dark rum
¾ cup sugar
6 egg yolks
2 cups milk
2 cups heavy cream
1 tbsp. vanilla extract
INSTRUCTIONS
1. Place raisins and rum in a small bowl, cover with plastic wrap, and let sit until raisins soften and absorb rum, at least 8 hours or overnight. Drain, reserving 2 tbsp. rum, and set raisins and rum aside.2. Place sugar and yolks in a 4-qt. saucepan, and whisk until pale yellow and lightened slightly, about 2 minutes. Add milk, and stir until smooth. Place over medium heat, and cook, stirring often, until mixture thickens and coats the back of a spoon, about 10 minutes. Pour through a fine strainer into a large bowl. Whisk in drained raisins along with reserved rum, cream, and vanilla; cover custard with plastic wrap, pressing it against the surface of the custard, and refrigerate until chilled.
3. Pour custard into an ice cream maker, and process according to manufacturer's instructions until churned and thick. Transfer to an airtight container, and seal. Freeze until set before serving, at least 4 hours.
See all 150 classic recipes featured in our 150th issue »
Ratings & Reviews (3)
A wonderful ice cream. Have made it twice already and just now have made the ice cream batter again and put it in the refrigerator to chill. I will churn it either later today or tomorrow. It doesn't get as hard a some other ice creams but plenty firm enough. I prefer that it isn't quite as hard as other homemade ice creams. I am hoping to save at least one container to have on top of applecranberry pie for Thanksgiving. Is it the rum that keeps it from getting quite so firm?
Sorry I neglected to give it a rating. I guess by my review that one might have guessed it to be a five star. A true favorite in my house.
Rum Raisin Ice Cream
5
5
3
3
