Introduction
Indulging in homemade ice cream is a delightful experience, especially when it features the rich flavors of rum-soaked raisins. This recipe combines the sweetness of raisins with a creamy, dreamy base that’s elevated by the warmth of rum and a hint of vanilla. Perfect for special occasions or a sweet treat at home, this ice cream will be a hit with family and friends.
Detailed Ingredients with Measures
Rum-Soaked Raisins:
– 1½ cups raisins
– ½ cup dark or golden rum
Ice Cream Base:
– 1 can (14 oz) sweetened condensed milk
– ¼ cup dark or golden rum
– 1 teaspoon vanilla extract
– ⅛ teaspoon allspice powder (optional)
– 2 cups heavy cream, chilled
Prep Time
30 minutes
Cook Time
0 minutes
Total Time
12 hours (including freezing time)
Yield
Approximately 1.5 quarts of ice cream
Directions
1. Prepare Rum-Soaked Raisins:
– Roughly chop the raisins and separate any that are stuck together.
– In a small saucepan, heat ½ cup of rum over medium-high heat until hot but not boiling.
– Add the chopped raisins to the hot rum, ensuring they are mostly submerged.
– Let the raisins soak for 30 minutes. They should absorb most of the rum. If there’s excess liquid, pour it off, ensuring the total rum added to the ice cream base does not exceed ¼ cup.
2. Prepare Ice Cream Mixture:
– In a mixing bowl, combine the sweetened condensed milk, ¼ cup of rum, vanilla extract, and allspice powder (if using). Mix until well combined.
– Stir in the rum-soaked raisins.
3. Whip the Cream:
– In a separate large bowl, whip the chilled heavy cream using an electric mixer on high speed until stiff peaks form. This should take about 2½ to 3 minutes with a handheld mixer or 1 to 1½ minutes with a stand mixer.
4. Combine Mixtures:
– Add a large scoop of the whipped cream to the condensed milk mixture and gently fold to lighten the mixture.
– Pour the lightened condensed milk mixture into the remaining whipped cream. Gently fold until fully combined and smooth, being careful not to deflate the whipped cream.
5. Freeze:
– Transfer the mixture into a container with at least a 1.5-quart capacity. Smooth the surface, cover with a lid or plastic wrap, and freeze for at least 12 hours.
6. Serve:
– Once fully frozen, scoop and serve the ice cream as desired.
Detailed Directions and Instructions
Prepare Rum-Soaked Raisins
Roughly chop the raisins and separate any that are stuck together. In a small saucepan, heat ½ cup of rum over medium-high heat until hot but not boiling. Add the chopped raisins to the hot rum, ensuring they are mostly submerged. Let the raisins soak for 30 minutes. They should absorb most of the rum. If there’s excess liquid, pour it off, ensuring the total rum added to the ice cream base does not exceed ¼ cup.
Prepare Ice Cream Mixture
In a mixing bowl, combine the sweetened condensed milk, ¼ cup of rum, vanilla extract, and allspice powder (if using). Mix until well combined. Stir in the rum-soaked raisins.
Whip the Cream
In a separate large bowl, whip the chilled heavy cream using an electric mixer on high speed until stiff peaks form. This should take about 2½ to 3 minutes with a handheld mixer or 1 to 1½ minutes with a stand mixer.
Combine Mixtures
Add a large scoop of the whipped cream to the condensed milk mixture and gently fold to lighten the mixture. Pour the lightened condensed milk mixture into the remaining whipped cream. Gently fold until fully combined and smooth, being careful not to deflate the whipped cream.
Freeze
Transfer the mixture into a container with at least a 1.5-quart capacity. Smooth the surface, cover with a lid or plastic wrap, and freeze for at least 12 hours.
Serve
Once fully frozen, scoop and serve the ice cream as desired.
Notes
Raisin Measurement
Ensure that the raisins are evenly chopped for consistent soaking and flavor throughout the ice cream.
Rum Type
You can use either dark or golden rum based on your flavor preference.
Storage
Store the ice cream in an airtight container to maintain its texture and flavor.
Optional Spices
Allspice powder is optional; it can be omitted if not preferred. Other spices such as cinnamon can also be experimented with.
Serving Suggestions
This ice cream pairs well with chocolate sauce or can be served alongside desserts like brownies or fruit.
Cook Techniques
Preparing Rum-Soaked Raisins
To prepare rum-soaked raisins, roughly chop the raisins to enhance their texture and ensure they hydrate evenly. Heat rum in a small saucepan until hot, then submerge the chopped raisins. Allow them to soak for 30 minutes, absorbing the rum for flavor.
Making the Ice Cream Mixture
Combine sweetened condensed milk, rum, vanilla extract, and optional spices in a mixing bowl. Mix until smooth. Incorporate the soaked raisins to infuse the mixture with their rich flavor.
Whipping the Cream
Use an electric mixer to whip chilled heavy cream. Beat at high speed until stiff peaks form, typically taking 2½ to 3 minutes with a handheld mixer. Stiff peaks are crucial for a light and airy ice cream.
Combining Mixtures
To achieve a smooth ice cream texture, gently fold a scoop of whipped cream into the condensed milk mixture to lighten it. Gradually combine this lightened mix into the remaining whipped cream, being careful to maintain the airiness.
Freezing the Ice Cream
Transfer the completed mixture into a suitable container, smoothing the surface. Cover securely and freeze for a minimum of 12 hours to ensure it reaches the desired consistency.
Serving the Ice Cream
Once frozen, scoop the ice cream and serve as desired, enjoying the rich flavors of rum and raisins in every bite.
FAQ
Can I use other types of liquor instead of rum?
Yes, you can experiment with other liquors like bourbon or brandy, but they will alter the flavor profile of the ice cream.
How can I store any leftover ice cream?
Store any leftover ice cream in an airtight container in the freezer. This helps maintain its texture and prevents freezer burn.
Can I make this ice cream without alcohol?
Yes, you can substitute the rum with non-alcoholic extracts or juices, although the flavor will be different from the original recipe.
What if I want a creamier texture?
For a creamier texture, ensure the heavy cream is whipped until fully aerated and consider adding more condensed milk, but do so judiciously to maintain balance.
How long does the ice cream last in the freezer?
Homemade ice cream can last for about 2-3 weeks in the freezer if stored correctly in an airtight container.
Conclusion
This rum-soaked raisin ice cream is a delightful combination of flavors, offering a rich and creamy dessert that is sure to impress. The addition of rum-soaked raisins adds a unique twist, creating a treat that’s perfect for special occasions or simply to satisfy a sweet craving. Enjoy your homemade ice cream and the joy it brings!
Rum-Soaked Banana Ice Cream
Combine rum-soaked raisins with mashed ripe bananas for a fruity, tropical flavor. The sweetness of the bananas pairs beautifully with the rum.
Chocolate Rum Ice Cream
Add cocoa powder to the ice cream base for a chocolatey version. Enhance it with rum-soaked raisins for a decadent treat.
Coconut Cream Ice Cream
Substitute half the heavy cream with coconut cream and mix in some shredded coconut. Rum-soaked raisins provide a nice texture contrast.
Spiced Pumpkin Ice Cream
Add pumpkin puree and pumpkin pie spices to the ice cream base for a seasonal delight, keeping the rum-soaked raisins for added flavor.
Caramel Swirl Ice Cream
Drizzle salted caramel into the churned ice cream for a sweet and salty combination alongside the rum-soaked raisins.
Peanut Butter Cup Ice Cream
Fold in peanut butter and mini chocolate candies for a rich and nutty ice cream. The rum-soaked raisins will offer a fun texture and flavor surprise.
Mint Chocolate Chip Ice Cream
Add mint extract to the base and incorporate chocolate chips. The rum-soaked raisins add an unexpected twist to this classic flavor.
Fruit and Nut Ice Cream
Mix in chopped nuts and assorted dried fruits along with the rum-soaked raisins for a flavorful and crunchy ice cream option.
