Introduction
Indulge in the rich, tropical flavors of rum with this delightful rum raisin ice cream. With the combination of sweet, plump raisins soaked in a luxurious rum and a creamy ice cream base, this treat is sure to elevate your dessert game. Perfect for warm days or special occasions, this recipe brings a taste of the Caribbean right to your kitchen.
Detailed Ingredients with measures
Rum Soaked Raisins:
1 1/2 cups raisins, separated with fingers
1/2 cup rum, preferably Jamaican
Ice Cream:
1 x 395g / 14oz can condensed milk
1/4 cup dark or golden rum, preferably Jamaican
1 tsp vanilla extract
1/8 tsp allspice powder, optional
2 cups thickened/heavy cream, fridge cold
Serving (All Optional):
Ice cream cones
Rum raisin chocolate, finely chopped
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes (soaking)
Total Time: 12 hours 50 minutes (including freezing)
Yield: 8 servings
Enjoy making this delicious rum raisin ice cream and savor each creamy bite!
Detailed Directions and Instructions
RUM SOAKED RAISINS
Chop the raisins by roughly cutting them in half and separating them with your fingers to prevent them from sticking together.
Next, soak the chopped raisins. Heat the rum in a small saucepan over medium-high heat until it is hot but not boiling. Add the raisins to the saucepan and spread them out to submerge as best you can. Allow the raisins to soak in the hot rum for 30 minutes.
Once the time has elapsed, pour off any excess rum. The raisins should have absorbed most of the liquid.
ICE CREAM
Prepare the base by placing the condensed milk in a mixing bowl along with the rum, vanilla extract, and optional allspice powder. Use a handheld mixer or mix by hand to briefly combine the ingredients. Afterward, stir in the rum-soaked raisins until well distributed.
In a separate large bowl, pour the cold thickened or heavy cream. Beat the cream on high speed using an electric mixer for 2.5 to 3 minutes until stiff peaks form. Avoid achieving a “soft whipped” consistency, as you want good aeration for the ice cream.
Now, gently fold about 1 cup of the whipped cream into the condensed milk mixture until mostly combined. Do not overmix; it’s fine if some lumps remain. Once incorporated, pour the remaining whipped cream into the mixture and continue to fold gently until the entire mixture is smooth. To help remove visible lumps of cream, smear them across the bowl’s surface or against the sides rather than stirring vigorously.
Transfer the ice cream mixture into a 1.5-litre (1.5-quart) container. Cover it with a lid or cling wrap and freeze for at least 12 hours to achieve a firm texture.
Serve!
When ready to serve, let the ice cream sit at room temperature for a minute or two for easier scooping. Serve the ice cream in bowls or in ice cream cones if desired. You can also top it with finely chopped rum raisin chocolate for an extra treat.
Notes
1.
Soaking the raisins is essential, not just for added rum flavor but also because the alcohol prevents the raisins from freezing solid. You can substitute with sultanas, cranberries, cherries, or other dried fruits.
2.
For the rum, opt for a golden or dark rum for better color and flavor. Avoid using a clear white rum as it won’t provide the same richness.
3.
Condensed milk is a sweetened milk that comes in cans with a syrup-like consistency. It is typically found in the long-life milk aisle of the grocery store.
4.
The ice cream base can only accommodate 1/4 cup of rum. Any excess rum from the soaked raisins should be poured off and included in the measured 1/4 cup.
5.
For a non-alcoholic version, substitute the rum with rum essence. Soak the raisins in hot water and rum essence to plump them up, then add more rum essence to the ice cream mixture as needed.
6.
This ice cream can be stored for months, just like regular ice cream!
Cook techniques
Chopping Raisins
Roughly chop the raisins by cutting them in half and breaking them apart with your fingers to prevent them from sticking together.
Soaking Raisins
Heat rum in a small saucepan until hot, then add the chopped raisins, ensuring they are spread out to absorb the rum. Soak for 30 minutes.
Poring off Excess Rum
After soaking, check if the raisins have absorbed most of the rum. If there’s any excess, pour it off to ensure the right amount is used in the ice cream mixture.
Mixing Condensed Milk and Flavorings
In a bowl, combine condensed milk, rum, vanilla extract, and allspice powder, and briefly beat to mix. Then, stir in the rum-soaked raisins.
Whipping Cream
In a separate bowl, whip the cold heavy cream until it reaches stiff peaks, usually taking about 2.5 to 3 minutes with an electric beater.
Folding Ingredients
Gently fold approximately one cup of the whipped cream into the condensed milk mixture until mostly combined. Then add the rest of the whipped cream and fold until smooth, minimizing agitation to maintain aeration.
Freezing Ice Cream
Transfer the mixture to a 1.5-liter container, cover, and freeze for at least 12 hours to allow it to firm up properly.
Serving Ice Cream
Let the ice cream sit at room temperature for a minute or two before scooping. Serve in bowls or ice cream cones, and optionally top with chopped rum raisin chocolate.
FAQ
Can I use different types of dried fruit instead of raisins?
Yes, you can substitute with sultanas, cranberries, cherries, or other dried fruits.
What type of rum should I use?
Use a golden or dark rum for better flavor and color; avoid clear or white rums.
How important is the soaking step for the raisins?
Soaking is crucial because it infuses the raisins with rum flavor and prevents them from freezing solid.
What happens if I add more than 1/4 cup of rum to the ice cream mixture?
Exceeding 1/4 cup of rum will prevent the ice cream from setting firmly because alcohol doesn’t freeze.
How should I store the ice cream?
The ice cream can be stored in a freezer for months and will keep like ordinary ice cream.
Can I make a non-alcoholic version?
Yes, use rum essence and soak the raisins in hot water with rum essence, adding it to the ice cream mixture for flavor.
Conclusion
Indulging in homemade rum raisin ice cream with rum-soaked raisins brings together a delightful combination of flavors and textures. The creamy, rich base paired with the sweetness of the soaked raisins creates a refreshing and unique dessert experience. This treat not only satisfies your sweet tooth but also elevates your dessert game with its indulgent rumy undertones.
Rum Raisin Smoothie
Blend rum-soaked raisins with yogurt, banana, and a splash of milk for a luscious smoothie.
Rum Raisin Pancakes
Incorporate chopped rum-soaked raisins into pancake batter for a unique breakfast treat.
Rum Raisin Milkshake
Combine rum-soaked raisins with vanilla ice cream, milk, and a dash of rum for a decadent milkshake.
Rum Raisin Bread Pudding
Mix rum-soaked raisins into bread pudding for an extra layer of flavor and richness.
Chocolate and Rum Raisin Cupcakes
Fill chocolate cupcakes with rum-soaked raisins for a delightful surprise inside.
Rum Raisin Granola Bars
Add chopped rum-soaked raisins into homemade granola bars for a chewy texture and a burst of flavor.
