This home made Rum and Raisin Ice Cream brings collectively plump, boozy raisins and easy, creamy vanilla ice cream. It is a traditional dessert that is simpler to make than you would possibly assume. The raisins take in the rum’s taste, creating little bursts of pleasure in each spoonful.
Rum and Raisin Ice Cream is a kind of treats that simply makes you smile. I realized this recipe from my grandmother, who all the time stated the key was giving the raisins loads of time to take in the rum. The result’s a wealthy, creamy ice cream dotted with candy, rum-soaked raisins. This recipe wants no fancy ice cream maker – simply your freezer and a little bit of persistence.
Why You’ll Love This Recipe
You’ll love how the raisins grow to be little taste bombs after soaking in rum. The vanilla-scented cream base is wealthy and easy, whereas the rum provides a grown-up twist. Better of all, you don’t want particular gear – simply primary kitchen instruments you have already got. The hands-on time is minimal, although you’ll want persistence for the freezing steps.
Rum and Raisin Ice Cream
Serving and Storing Recommendations
Serves 6-8 individuals. Whole prep time: 7 hours (together with soaking and freezing). Retailer in an hermetic container within the freezer for as much as 2 weeks. Serve in chilled bowls with an additional sprinkle of rum-soaked raisins on high.
Nutrient Advantages
Whereas that is indisputably a deal with, raisins present iron, fiber, and antioxidants. The eggs add protein and nutritional vitamins, whereas cream supplies calcium and nutritional vitamins A and D. Do not forget that moderation is vital with desserts.
Rum and Raisin Ice Cream
This home made Rum and Raisin Ice Cream brings collectively plump, boozy raisins and easy, creamy vanilla ice cream. It is a traditional dessert that is simpler to make than you would possibly assume. The raisins take in the rum’s taste, creating little bursts of pleasure in each spoonful.
Substances
- 2 tbsp Rum
- 125 gms Raisins
- 75 gms Sugar
- 125 ml Water
- 3 Egg Yolks
- 1 tsp Vanilla Essence
- 450 ml Double Cream
Directions
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Put the rum right into a small bowl.
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Add the raisins and go away to macerate for 4 hours.
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In the meantime, put the sugar and water right into a small heavy-based saucepan and stir sometimes over a low warmth till the sugar has dissolved.
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Improve the warmth and boil quickly for five minutes.
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Place the egg yolks and vanilla essence in a bowl and whip till gentle and creamy.
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Beating always, slowly pour the new syrup on to the egg yolk combination.
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Go away to chill then add the marinated raisins.
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Whip the cream till simply stiff.
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Then fold into the egg and raisin combination.
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Pour right into a inflexible shallow container.
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Cowl and place within the freezer.
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Take away the ice cream after 1 hour.
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Flip right into a bowl and beat nicely.
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Return it to the container and freeze once more for an hour.
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Take away the ice cream , flip it right into a bowl and beat once more, then return it to the container and freeze once more.
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To serve, switch the ice cream to the fridge for about half-hour earlier than serving to melt.
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Incessantly Requested Questions
Can I make this recipe with out alcohol?
Sure. Change the rum with apple juice or vanilla extract. The taste might be completely different however nonetheless scrumptious. Soak the raisins in heat water with a splash of vanilla extract as a substitute.
Why do I must beat the ice cream many occasions?
Beating breaks up ice crystals and provides air, making the ice cream easy and creamy. This step replaces the churning that an ice cream maker would do.
Can I take advantage of an ice cream maker for this recipe?
Sure. After mixing all elements, pour into your ice cream maker and comply with the producer’s directions. This may save time and provide you with comparable outcomes.
