Spicedrumraisinicecream Recipes

SPICED RUM RAISIN ICE CREAM

Steps:

• Combine raisins, ginger and rum in small bowl; cover and stand 1 hour.
• Strain rum.
• Dissolve sugar into rum raisin mixture.
• Place all ingredients in a large bowl and mix thoroughly; pour into an ice cream maker and follow manufacturer's instructions.

RICH RUM & RAISIN ICE CREAM

Steps:

• Put the raisins in a bowl, add the rum, and stir together. Let soak for 2-3 hours, stirring occasionally, until the liquid is absorbed.
• Meanwhile, pour the cream into a heavy pan. Split open the vanilla bean and scrape out the seeds into the cream, then add the whole vanilla bean. Bring almost to a boil, then remove from the heat and let stand for 30 minutes.
• Put the egg yolks and sugar in a large bowl and whisk together until pale and the mixture leaves a trail when the whisk is lifted. Remove the vanilla bean from the cream and then gradually add the cream to the egg mixture, stirring constantly with a wooden spoon.
• Strain the mixture into the rinsed-out pan or a double boiler and cook over low heat for 10-15 minutes, stirring constantly, until the mixture thickens enough to coat the back of the wooden spoon. Do not let the mixture boil or it will curdle. Remove the custard from the heat and let cool for at least 1 hour, stirring occasionally to prevent a skin from forming.
• If using an ice-cream machine, churn the cold custard in the machine following the manufacturer's instructions. Just before the ice cream freezes, add the soaked raisins.
• Alternatively, freeze the custard in a freezerproof container, uncovered, for 1-2 hours, or until it begins to set around the edges. Turn the custard into a bowl and stir with a fork or beat in a food processor until smooth. Fold in the soaked raisins. Return to the freezer and freezer for 2-3 hours more, or until firm or required. Cover the container with a lid for storing.

RUM ICE CREAM

Steps:

• Combine all ingredients.
• Stir until sugar is dissolved.
• Transfer to ice-cream maker.
• Freeze according to the manufacturers instructions.

RUM AND RAISIN ICE CREAM

Steps:

• Combine raisins, rum and vanilla extract in small bowl; cover and stand overnight.
• Place all ingredients in a large bowl and mix thoroughly; pour into an ice cream maker and follow manufacturer's instructions.

RUM AND RAISIN ICE CREAM WITH A 'TWIST

Steps:

• Combine raisins, rum, lime juice and vanilla extract in small bowl; cover and stand overnight.
• Place all ingredients in a large bowl and mix thoroughly; pour into an ice cream maker and follow manufacturer's instructions.

RUM RAISIN ICE CREAM

Steps:

• 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.