Raisins: cause very strong emotions in people. Between love and hate, without much middle ground. But this Rum Raisin ice cream could be the respite everyone needs!
After all, what a good drink to shake things up and everything can be different.
One of the most classic combinations is raisins in rum. Not for nothing, but after tasting the real flavorthere is no going back to the versions… hmm, no so honest like this.
The base follows the traditional model with cream, eggs and milk. In other words, all the things we love. The original recipe comes from Sir David Lebovitz, and of course, I adapted some things. I replaced the amount of raisins and normal crystal sugar with vanilla. But you can use normal and add a splash of vanilla extract, no problem.
The main ingredient to flavor ice cream is Rum. This is the secret to the recipe’s success. No flavoring will be able to match the real drink, right? So, will we please use a quality one?
Homemade Rum Raisin Ice Cream
Makes: 1 liter
- 125 mL dark rum
- 75 g white raisin
- 75 g dark raisin
- 1 Sicilian lemon (zest)
- 4 excited
- 300 g fresh/pasteurized cream (38% fat)
- 180 mL leite integral
- 130 g crystal Sugar (or vanilla sugar)
- 0,5 g refined salt (pinch)
1 cup: 250mL | 1 tablespoon: 15mL.
- In a pan, mix rum, raisins and lemon zest. Place over medium heat to heat, no need to boil. Leave to marinate for at least 3 hours. Ideally, do it the day before.
- Lightly beat the egg yolks, set aside.
- Mix cream, whole milk, sugar and salt. Bring to a boil, stirring well to homogenize. Heat until the first boiling bubbles begin to form.
- Pour about 1/4 of the milk mixture over the egg yolks, continuing to beat the egg yolks to prevent them from cooking. Add the rest of the milk mixture.
- Return the milk and yolk mixture to the pan. Bring to a boil over medium heat, stirring constantly. Cook until it gains consistency, about 5 minutes.
- Transfer the cream to a bowl in an ice bath (smaller bowl inside a larger one with ice) to cool faster. At this stage, sift the cream.
- Place the cream in the refrigerator, it must be used very cold, 4-6 hours.
- Drain the raisins, you should get about 40-45mL of rum. If it doesn’t reach volume, add more rum. Reserve the raisins.
- Add the drained rum to the chilled egg yolk cream and mix.
- Place the ice cream base in the ice cream maker and follow the instructions from your machine manufacturer.
- When the ice cream is almost ready in the ice cream maker*, add the raisins. Transfer to an appropriate container and place in the freezer to finish the process.
- When serving, if you wish, toast panettone to sprinkle on the ice cream. As if it were crouton, but with panettone!
- Adapted: Perfect Scoop.
- Churning: because of the alcohol, the ice cream will not come out of the ice cream maker as firm. It’s normal. But it should be creamier and less liquid. The texture will be finalized when it goes into the freezer to finish freezing.
- Rum: usei Cuban rum, or Havana Club Añejo Special.
Portion: 100g | Calories: 2,608kcal (130%) | Carbohydrates: 269g (90%) | Protein: 31g (62%) | Fat: 135g (208%) | Saturated fat: 80g (500%) | Polyunsaturated Fat: 8g | Monosaturated Fat: 37g | Cholesterol: 1,139mg (380%) | Sodium: 413mg (18%) | Potassium: 1,835mg (52%) | Fiber: 9g (38%) | Sugar: 192g (213%) | Vitamin A: 5,752IU (115%) | Vitamin B2: 2mg (118%) | Vitamin C: 16mg (19%) | Calcium: 589mg (59%) | Ferro: 6mg (33%)
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