With Rum Raisin Ice Cream you get to enjoy a mix of flavors and textures. First, the ice cream has a sweet vanilla flavor with a creamy smooth texture. Very good on its own, even better with lots of rum soaked dark and golden raisins with their wonderfully soft texture. Add to that some buttery caramel flavored toasted pecans for a bit of crunch, and you have an ice cream that you’re sure to enjoy. It’s excellent on its own, with or without a cone, or serve alongside a slice of Apple Pie, Apple Crisp, or with a bread pudding.
Rum Raisin Ice Cream starts with a vanilla custard base made with just four ingredients – cream, sugar, egg yolks, and vanilla. The cream gives the ice cream its rich and creamy taste. Sugar is added for sweetness and smoothness and the eggs are necessary for smoothness, richness, and color. For the vanilla, you can use the seeds from one vanilla bean, pure vanilla extract, or vanilla bean paste. If you decide to use vanilla extract in the ice cream, instead of the vanilla bean, use “pure” vanilla extract. Another idea is to use pure vanilla bean paste which has the convenience of pure vanilla extract but it also contains those wonderful small black vanilla seeds that make the ice cream look so good.
For the raisins I like to use a combination of dark and golden raisins. Both raisins are macerated in rum (you can use light or dark rum) for up to 24 hours which gives the raisins a really good rum flavor. And did you know that the rum also prevents the raisins from becoming too hard in the freezer. Finally, I also like to add some toasted and chopped pecans into the finished ice cream. You could use walnuts or, if you prefer, you can leave out the nuts entirely.
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Article and Demonstration by Stephanie Jaworski
Photo and Videography by Rick Jaworski
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