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Food
Challenge 2 of 12: Rum My Raisin
I’ve only ever had rum raisin ice cream at one mom and pop ice cream parlor in Alhambra, CA – Fosselman’s, and I’ve been sold since. It’s been years since I’ve been able to taste this creamy rummy flavor, and out of a friend’s request during his birthday, I decided to give this ice cream a shot!
Ingredients
Still looking like custard
rum raisin ice cream in it's frozen state
Directions
- Soak raisins in dark rum over night. This will suck up majority of the rum
- Whisk sugar and egg yolks in large bowl
- Boil milk and heavy cream in medium heat. Whisk into yolk mixture
- Stir mixture in low-medium heat until custard thickens (do not boil)
- Cool mixture and add raisins. Refrigerate until cold
- Freeze in ice cream maker.
- Add more rum during last 3 minutes of ice cream freezing process for extra rum flavor
Results
I may have added a tad bit too much rum for my taste, but it doesn’t seem like anyone else is complaining about it. I don’t usually like raisins, but they actually enhance the ice cream in this situation. Some recipes soak the raisin for a few hours, but if you let it sit overnight, the rum flavor will sink in more and the raisin texture becomes much softer. This is definitely a recipe to repeat soon. I would give this a 4 out of 5 stars.
ultimate scoop
1st Tasting Video
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FWIW, Monday, I sampled ice cream w/ creme fraiche churned in. I was freakin’ sold myself. It can lead to a whole new breed of flavors. Love the ice cream post.
Hmm – rum’n'raisin is one of my favourites (after cookies’n'cream). I thought you guys would have been raised on this stuff (all around the world). Good choice.