7 replies to this topic

[antdad]

Raisins are steeping...looking for the definitive recipe please.

[minas6907]

I would just add the macerated raisins to a vanilla ice cream base. Here are 2 I use, one is thickened with egg yolks, and the other is thickened with cornstarch, each would make an appropriate base for a rum raisin ice cream.

Vanilla Ice Cream Base (Yolk)
1 qt. half and half
10 egg yolks
10 oz. sugar

White Ice Cream Base (Cornstarch)
16 fl. oz. whole milk
10 fl. oz. heavy cream
4.5 oz. sugar
1/4 t. salt
1 T.+1 t. cornstarch

[SylviaLovegren]

I make my own by the bowlful by adding raisins to taste and about 2 tsps of rum to a bowl of vanilla ice cream, then stirring like mad. It would probably be better if I soaked the raisins first because they get awfully chewy in the cold ice cream...but I like 'em like that.

[minas6907]

Yeah, I could imagine how they would get sort of chewy in cold ice cream. It is nice, because by soaking them you prevent them from becoming little rocks inside your soft ice cream.

[Mjx]

Making a rum-raisin semifreddo might solve the chewy raisin issue (for those who don't care for the enhanced chew).

[antdad]

How about salted caramel rum 'n' raisin, do you think that would work?

[Tri2Cook]

Rum ice cream from Migoya's Frozen Desserts using El Dorado 12 with raisins hydrated in Sailor Jerry. I'm not a big fan of rum raisin ice cream but I made that for a friend who is and it got the thumbs up of approval.

[minas6907]

I'm sure a salted caramel rum raisin would taste fine, perhaps up the salt in the mixture and fold in a caramel. For my personal taste, that would seem like a bit too much going on in a single ice cream, I think you'd lose alot of the rum flavor when you have a caramel and additional salt added to the mix, but we all have different preferences. I'd like to do a rum raisin for winter time, add a tiny bit of cinnamon and ginger and freshly grated nutmeg, yum.

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