PECAN RUM RAISIN ICE CREAM
Steps:
- Place the dark and golden raisins, rum and orange zest in a small saucepan. Bring the mixture to a boil over medium heat, remove from the heat, cover and set aside.
- Meanwhile, pour the cream, milk, vanilla bean and 1/3 cup of the sugar into a large saucepan and heat it to a simmer over medium heat. Place the egg yolks, the remaining 1/3 cup of sugar and the salt into the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 4 minutes, until very thick. When the beater is lifted, the mixture will fall back on itself in a slow ribbon. With the mixer on low, pour 1/2 cup of the hot cream mixture into the egg mixture. While stirring with a wooden spoon, pour the egg mixture back into the saucepan and cook over medium-low heat, stirring almost constantly, for 8 to 10 minutes, until thickened (175 degrees F to 180 degrees F on a candy thermometer). The mixture will be thick enough to coat the back of the spoon (your finger should leave a trail on the back of the spoon). Immediately pour the mixture through a fine-mesh sieve, discarding the vanilla bean. Refrigerate for at least 3 hours, until cold.
- When ready to freeze, drain the raisin mixture, reserving the rum and discarding the orange zest. Mix 3 tablespoons of the drained rum into the cream mixture (discard the rest). Pour the mixture into an ice cream maker and freeze according to the manufacturer's directions. At the end, stir in the raisins and pecans, transfer to a quart container and freeze.
RUM-RAISIN ICE CREAM
Categories Rum Dessert Frozen Dessert Raisin Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 6
Steps:
- Combine raisins and rum in small bowl. Cover; let stand at room temperature 2 hours. Drain raisins, reserving 6 tablespoons rum. Combine in same bowl.
- Whisk egg yolks and sugar in large bowl until blended. Bring milk and whipping cream to boil in heavy large saucepan over medium heat. Gradually whisk into yolk mixture. Return mixture to saucepan; stir over medium-low heat until custard thickens, about 15 minutes (do not boil). Strain custard into bowl. Cool. Add raisin mixture to custard. Refrigerate until cold.
- Transfer custard to ice cream maker and process according to manufacturer's instructions. Freeze ice cream in covered container until firm, about 4 hours. (Can be prepared 3 days ahead.)
ICE CREAM WITH RUM-RAISIN SAUCE
Serve this rich, sweet sauce warm or at room temperature over ice cream for a real treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- In a small saucepan, combine brown sugar and corn syrup. Set over medium-low heat. Stir until well combined and sugar has melted, about 5 minutes.
- Remove from heat, and add butter, rum, and raisins, stirring until butter has completely melted. Serve the sauce warm or at room temperature over the ice cream.
RUM AND RAISIN ICE CREAM
Make and share this Rum and Raisin Ice Cream recipe from Food.com.
Provided by evelynathens
Categories Frozen Desserts
Time 5m
Yield 6 1/2 cups
Number Of Ingredients 6
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.
Nutrition Facts : Calories 423.7, Fat 25.6, SaturatedFat 15.9, Cholesterol 92.1, Sodium 64, Carbohydrate 42.1, Fiber 0.6, Sugar 33.1, Protein 4.6
RICH RUM & RAISIN ICE CREAM
A recipe from the cookbook Delicious Ice Cream. This is delicious and creamy. I used 2 cups of whipping cream and 1/2 cup of half and half cream.
Provided by Boomette
Categories Frozen Desserts
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 507.3, Fat 39.8, SaturatedFat 23.9, Cholesterol 275.7, Sodium 45, Carbohydrate 32.6, Fiber 0.6, Sugar 26.4, Protein 4.3
More about "easy rum raisin ice cream recipes"
RUM AND RAISIN ICE CREAM: A CLASSIC DESSERT | GREEDY …
From greedygourmet.com
Reviews 1Category Ice CreamCuisine BritishTotal Time 1 hr 40 mins
- Place the raisins in a container with the rum, ensuring all the raisins are covered. Let them soak for 8 hours or overnight.
- Combine the cream, vanilla and milk in a saucepan. Bring to the boil then remove from the heat.
- In a large bowl, whisk together the sugar and egg yolks, until the mixture has gone pale in colour and doubled in size.
- Temper hot milk into the sugar yolk mixture, by slowly adding hot milk about 60ml (1/4 cup) at a time, whisking to distribute heat. Once all the milk has been added, transfer mixture back into the saucepan.
RUM RAISIN ICE CREAM - GARLIC & ZEST
From garlicandzest.com
5/5 (7)Total Time 4 hrs 50 minsCategory DessertCalories 367 per serving
- Add the cornstarch to a small bowl and stir in 2 tablespoons of the milk until it forms a smooth slurry.
- Add the ice cream base to your ice cream maker and churn according to the manufacturers instructions.
RUM RAISIN ICE CREAM (EASY!) | RECIPETIN EATS
From recipetineats.com
4.6/5 (11)Category DessertCuisine Caribbean, JamaicanCalories 495 per serving
RUM RAISIN ICE CREAM - RECIPE GIRL
From recipegirl.com
RUM RAISIN ICE CREAM - THE LITTLE EPICUREAN
From thelittleepicurean.com
RUM RAISIN ICE CREAM - THE SPRUCE EATS
From thespruceeats.com
17 BEST RICE PUDDING RECIPES & IDEAS | RECIPES, DINNERS …
From foodnetwork.com
Author By
RUM RAISIN ICE CREAM RECIPE - SERIOUS EATS
From seriouseats.com
RUM RAISIN ICE CREAM | SAVEUR
From saveur.com
EASY RUM RAISIN ICE-CREAM (NO CHURN) - COOKING MANIAC
From cookingmaniac.com
THINK OUTSIDE THE MUG: THREE BAKING RECIPES FOR COFFEE LOVERS
From news.yahoo.com
20 EASY RUM DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
NO-CHURN RUM AND RAISIN ICE CREAM RECIPE - BBC FOOD
From bbc.co.uk
AUTHENTIC RUM RAISIN ICE CREAM RECIPE - FLICK OF THE WHISK
From flickofthewhisk.com
RUM AND RAISIN ICE CREAM - HOME-MADE ICE CREAM RECIPE - GOOD …
From goodhousekeeping.com
MARY BERRY’S RUM AND RAISIN ICE CREAM RECIPE - GOODTO
From goodto.com
RUM RAISIN ICE CREAM RECIPE & VIDEO - JOYOFBAKING.COM
From joyofbaking.com
RUM RAISIN ICE CREAM - NINJA TEST KITCHEN
From ninjatestkitchen.com
You'll also love