Food recipes
Rum Raisin Ice Cream
Rum Raisin Ice Cream Ingredients: raisins, seeded alcoholic beverage, distilled, rum, 80 proof cream, fluid, heavy whipping cream, whipped, cream topping, pressurized sugars, granulated vanilla extract Directions: In...
Rum Raisin Ice Cream
Ingredients:
raisins, seeded
alcoholic beverage, distilled, rum, 80 proof
cream, fluid, heavy whipping
cream, whipped, cream topping, pressurized
sugars, granulated
vanilla extract
Directions:
In a small nonreactive saucepan, combine the raisins with enough rum to cover.
Bring to a simmer over low heat.
(Watch carefully.
If the alcohol gets too hot, it will ignite.)
Remove from the heat and let cool.
Strain the rum into a heatproof glass measuring cup and set aside.
Reserve the raisins.
In a large bowl, combine the heavy cream and half-and-half.
Gradually whisk in the sugar to blend.
Whisk in the vanilla.
Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
Whisk the mixture to blend and pour into the canister of an ice cream maker.
Freeze according to the manufacturer's directions.
When the ice cream is at the soft-serve stage, add 1/3 cup of the rum and the raisins and process 1 minute longer.
(Discard any remaining rum or reserve for another use.)
Eat at once or transfer to a covered container and freeze up to 8 hours.
Ingredients:
raisins, seeded
alcoholic beverage, distilled, rum, 80 proof
cream, fluid, heavy whipping
cream, whipped, cream topping, pressurized
sugars, granulated
vanilla extract
Directions:
In a small nonreactive saucepan, combine the raisins with enough rum to cover.
Bring to a simmer over low heat.
(Watch carefully.
If the alcohol gets too hot, it will ignite.)
Remove from the heat and let cool.
Strain the rum into a heatproof glass measuring cup and set aside.
Reserve the raisins.
In a large bowl, combine the heavy cream and half-and-half.
Gradually whisk in the sugar to blend.
Whisk in the vanilla.
Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
Whisk the mixture to blend and pour into the canister of an ice cream maker.
Freeze according to the manufacturer's directions.
When the ice cream is at the soft-serve stage, add 1/3 cup of the rum and the raisins and process 1 minute longer.
(Discard any remaining rum or reserve for another use.)
Eat at once or transfer to a covered container and freeze up to 8 hours.