Rum Raisin Ice Cream
Although Italian gelato flavored with wine and Muskat grape raisins has been a popular dessert item for centuries, it took the advertising savvy of New York based ice cream manufacturer Hagen-Dazs to make the ice cream an international phenomenon.
I went through a Blue Bell Cookies and Cream stage for a short period in my life. I think once I gobbled down a half gallon of the stuff in one sitting.
But for the better part of three decades, if and when I pull a pint of ice cream from the convenience store freezer it is invariably the rum raisin flavor. Only one thing can beat it. Homemade rum-raisin ice cream. Enjoy.
Ingredients
- 1 cup raisins
- 1 cup rum dark
- 3/4 cup white granulated sugar
- 6 egg yolk
- 2 cups whole milk
- 2 cups heavy cream (36-38%)
- 1 tbsp vanilla extract
Instructions
- Place raisins and rum in a small bowl, cover with plastic wrap, and let sit until raisins soften and absorb rum, at least 8 hours or overnight. Drain, reserving 2 tablespoon. rum, and set raisins and rum aside.
- Place sugar and yolks in a 4-qt. saucepan, and whisk until pale yellow and lightened slightly, about 2 minutes. Add milk, and stir until smooth. Place over medium heat, and cook, stirring often, until mixture thickens and coats the back of a spoon, about 10 minutes.
- Pour through a fine strainer into a large bowl. Whisk in drained raisins along with reserved rum, cream, and vanilla; cover custard with plastic wrap, pressing it against the surface of the custard, and refrigerate until chilled.
- Pour custard into an ice cream maker, and process according to manufacturer's instructions until churned and thick. Transfer to an airtight container, and seal. Freeze until set before serving, at least 4 hours.
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