Rum Ice Cream Recipes

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EASY RUM RAISIN ICE CREAM

Delicious rum raisin ice cream.

Provided by xxDXxx

Categories     World Cuisine Recipes     Asian

Time 8h55m

Yield 8

Number Of Ingredients 4



Easy Rum Raisin Ice Cream image

Steps:

  • Place the raisins in a small bowl, pour on the rum, cover with plastic wrap, and allow the raisins to steep overnight.
  • The next day, remove ice cream from freezer and allow to stand at room temperature until the ice cream is softened but not melting, about 15 minutes. Scoop the ice cream into a large bowl, and stir in the rum-soaked raisins, any extra rum in the bowl, and nutmeg until the ice cream is well mixed. The rum will soften the ice cream and make mixing easier.
  • Pack the flavored ice cream back into the carton and refreeze until needed, at least 1/2 hour.

Nutrition Facts : Calories 165.3 calories, Carbohydrate 19.7 g, Cholesterol 29 mg, Fat 7.3 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 4.5 g, Sodium 53.4 mg, Sugar 17.1 g

¼ cup raisins
¼ cup dark rum
1 quart vanilla ice cream
⅛ teaspoon ground nutmeg

RUM SAUCE FOR ICE CREAM

From It's Cookin' In the Bahamas - Favourite Bahamian and International Recipes.

Provided by Vicki Butts (lazyme) @lazyme5909

Categories     Other Sauces

Number Of Ingredients 6



Rum Sauce for Ice Cream image

Steps:

  • Melt butter. Add flour and boil for a while. Add cream or milk, rum and brown sugar.
  • Simmer and serve warm over vanilla ice cream.

1 stick(s) butter
1 1/2 tablespoon(s) flour
1 cup(s) cream or milk
2 tablespoon(s) rum
1/2 cup(s) brown sugar
- vanilla ice cream

PECAN RUM RAISIN ICE CREAM

Provided by Ina Garten

Categories     dessert

Time 3h40m

Yield 1 quart

Number Of Ingredients 11



Pecan Rum Raisin Ice Cream image

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.

1/3 cup dark raisins
1/3 cup golden raisins
1/2 cup dark rum, such as Mount Gay
1 3-inch strip of orange zest
1 1/2 cups heavy cream
3/4 cup whole milk
1 vanilla bean, split lengthwise
2/3 cup sugar, divided
4 extra-large egg yolks
Pinch of kosher salt
1/2 cup pecans, toasted, cooled and roughly chopped (see note)

RUM ICE CREAM

This is in my Ladies Home Journal 50 Greatest Desserts cook booklet. It has just a few ingredients and sounds simple to make. I have not tried this recipe. If you take a chance on it, I truly hope you enjoy it. Cook time is freeze time and it is estimated.

Provided by Bobtail

Categories     Frozen Desserts

Time 4h5m

Yield 8 serving(s)

Number Of Ingredients 5



Rum Ice Cream image

Steps:

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

Nutrition Facts : Calories 415.4, Fat 23.1, SaturatedFat 14.4, Cholesterol 86.4, Sodium 151.3, Carbohydrate 45, Sugar 43.4, Protein 5.3

1 quart buttermilk
2 cups heavy cream or 2 cups whipping cream
1 1/2 cups sugar
1/4 cup dark rum
salt, pinch

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



Rum-Raisin Ice Cream image

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.)

1 cup (packed) raisins
2/3 cup dark rum
8 large egg yolks
1 cup sugar
3 cups milk (do not use low-fat or nonfat)
1 1/2 cups whipping cream

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