Rum 'n' raisin ice cream recipe?

[JoNorvelleWalker]

59 minutes ago, blue_dolphin said:

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

 

In hindsight it probably doesn't matter all that much.  If I were making rum raisin ice cream I'd leave out the rum and raisins.

 

[Katie Meadow]

2 hours ago, JoNorvelleWalker said:

 

In hindsight it probably doesn't matter all that much.  If I were making rum raisin ice cream I'd leave out the rum and raisins.

 

Not that I would ever make such an awful flavor of ice cream, but if I did I would leave out the 'n'

[paulraphael]

3 hours ago, blue_dolphin said:

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

I think that's probably right. I don't find the Appleton especially rough, but it has a burnt / bitter edge that reminds me of dark molasses. I worried that the flavor would be too strong in the ice cream. It wasn't.

 

My thoughts are that either 1) as Blue Dolphin suggests, the sharp edge just becomes character when softened by the sugar and dairy, or 2) the sugar and dairy are so dominant that you'll have a hard time differentiating between any rums. Remember that you're basically making a tiki drink that's under 3% ABV.

 

As they say in science, "further research is warranted."