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Rum 'n' raisin ice cream recipe?

antdad

By antdad
in Pastry & Baking

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minas6907

minas6907

Posted
Posted

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

SylviaLovegren

Posted
Posted

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

minas6907

Posted
Posted

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.

Tri2Cook

Tri2Cook

Posted
Posted

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.

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

minas6907

minas6907

Posted
Posted

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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  • 10 years later...
Anna N

Anna N

Posted
Posted (edited)
11 hours ago, liamsaunt said:

rum raisin ice cream is a crime

:sad::sad::sad:

Oh dear. Even though I am not a fan of rum this is still one of my favourite ice creams. 

 

Host's note: this was split from another topic, as the quote shows. Let the debate and possible fine-tuning begin!

Edited by Smithy
Added host's note (log)
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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

liuzhou

liuzhou

Posted
Posted
4 hours ago, liamsaunt said:

rum raisin ice cream is a crime

 

I like rum. I like raisins. I like ice cream. But agree 100%. Together they are an abomination.

  • Sad 1

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Annie_H

Annie_H

Posted
Posted

A drive from Calgary to Banff. A well known creamery we stopped. A scoop of rum raisin and a scoop of black licorice. Heavenly. Don't care for rum or raisins unless raisins/dried fruits are soaked in bourbon but have always liked rum/raisin ice cream even as a wee one. 

Black licorice love I share with my father. We all have odd culinary desires. 

blue_dolphin

blue_dolphin

Posted
Posted

 

6 hours ago, liamsaunt said:

rum raisin ice cream is a crime


I've never had rum raisin ice cream but I'm curious what makes it so bad. I've made drunken raisins with aged rum, warmed it up, spooned it over vanilla ice cream and quite liked the result. 

  • 3 weeks later...
paulraphael

paulraphael

Posted
Posted

If loving rum raisin is a crime, then let me be guilty.

 

Definitely macerate the raisins in rum for a good while to keep them soft. And rummy. 

 

As for the base recipe, it's a good idea with booze recipes to adjust the sugar blend so they don't get too soft. This lets use lots of rum (only a problem if you're selling commercially). 

 

Here's some tips. A little out of date, but the basic ideas are useful.

  • Like 3

Notes from the underbelly

Anna N

Anna N

Posted
Posted
4 hours ago, blue_dolphin said:

I've been meaning to try that one, though the prune and Armagnac version sounded pretty good, too!

Now that would be truly decadent.

  • Like 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

I love rum, raisins, and ice cream -- possibly to excess -- though not in the same bite.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Katie Meadow

Katie Meadow

Posted
Posted

I'm on team @liamsaunt. Rum Raisin ice cream is a punishable offense. Prune Armagnac is also terrible. Cloying and gummy. In my 70+ years I've never known anyone who orders Rum Raisin or keeps it in their freezer. And while we're at it raisins have no place in rice pudding, but everyone know that.

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
14 minutes ago, Katie Meadow said:

I'm on team @liamsaunt. Rum Raisin ice cream is a punishable offense. Prune Armagnac is also terrible. Cloying and gummy. In my 70+ years I've never known anyone who orders Rum Raisin or keeps it in their freezer. And while we're at it raisins have no place in rice pudding, but everyone know that.

 

I am fond of rum, raisins, and ice cream.  But not in the same breath.

 

However I am not ashamed if a few raisins find their way into my rice pudding.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Katie Meadow

Katie Meadow

Posted
Posted
13 hours ago, JoNorvelleWalker said:

 

I am fond of rum, raisins, and ice cream.  But not in the same breath.

 

However I am not ashamed if a few raisins find their way into my rice pudding.

 

Good, because raisin shame is beneath you. You're far too tough of a cookie. 

  • Haha 2
paulraphael

paulraphael

Posted
Posted

I can't even wrap my head around all the rum raisin hate. The flavors make such a natural pairing that it seems preordained. 

 

If you are against this flavor, which objectively embodies goodness, I will assume you're a foreign bot, created to sow discord and undermine democracy. 

 

Prove me wrong. 

  • Like 2
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Notes from the underbelly

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
5 hours ago, paulraphael said:

I can't even wrap my head around all the rum raisin hate. The flavors make such a natural pairing that it seems preordained. 

 

If you are against this flavor, which objectively embodies goodness, I will assume you're a foreign bot, created to sow discord and undermine democracy. 

 

Prove me wrong. 

 

https://forums.egullet.org/topic/155637-the-eternal-raisin-debate-innocuous-dr-jekyll-or-insidious-mr-hyde/

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

  • 1 month later...
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
7 minutes ago, paulraphael said:

I offer a recipe and a rant rebuttal.

 

Small quibble.  The sweet spot for Appleton is 12 years.  Younger than twelve years it can be rough.  I stock Appleton Joy but I wouldn't waste Joy on ice cream.  However I might employ Joy in a mai tai, though so far I haven't yet.

 

I've often wondered how mai tai would work as an ice cream flavor.  Sadly I suspect it, at least my mai tai, wouldn't freeze.

 

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

blue_dolphin

blue_dolphin

Posted
Posted
12 hours ago, JoNorvelleWalker said:

Small quibble.  The sweet spot for Appleton is 12 years.  Younger than twelve years it can be rough.

Maybe that roughness is just what's needed to stand up to all that cream and sugar at cold temps!

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