Rum and Raisin Ice Cream
"Adapted from Confident Cooking."
photo by Rita1652
- Ready In:
- 5mins
- Ingredients:
- 6
- Yields:
-
6 1/2 cups
ingredients
- 3⁄4 cup raisins, chopped
- 1⁄4 cup dark rum
- 1 teaspoon vanilla extract
- 2 cups cream
- 2 cups milk
- 3⁄4 cup sugar
directions
- Combine raisins, rum and vanilla extract in small bowl; cover and stand overnight.
- Place all ingredients in a large bowl and mix thoroughly; pour into an ice cream maker and follow manufacturer’s instructions.
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Reviews
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If you are going to change the recipe entirely and offer up your own creation then you are not reviewing this recipe, you're posting your own recipe. That should be done by making your own submission and putting it up for review. Noting a few alterations and tweaks in one thing, but to make sweeping changes is not a review. You are instead hijacking someone else's efforts. I made this recipe as stated. It was womderful. And easy to memorize. -
This was my first try at homemade ice-cream since i recently got an ice-cream maker as a birthday present. I think my machine might have been too small for the recipe (1.5L) and having to put it in the freezer to finish when the mix expanded to the point of wanting to overflow might have affected the final product. I churned away for nearly an hour before having to stop the machine. The final product actually came out quite nice, a tad too sweet for my liking but everyone else loved it. Next time I make it I'll very slightly reduce the sugar, and use semi- or whole milk instead of skim. Apart from being delicious the thing I like most about this recipe is that it needs no cooking. Thank you for sharing this wonderfully simple, and great tasting recipe. -
I liked the simplicity of your recipe. It tasted just as I hoped it would, and I used the rum raisins from my jar which were fabulous! My mother said she wouldn't drive home after a bowl of that, but I think my rum raisins were pretty potent. Thanks for sharing! -
Thls ice cream is fab at last a soft icebreakers done thanks -
Wow! I tried this recipe because it was easier than other Rum Raisin recipes I saw; I doubt I'll ever try another one. This was extremely good. Best of all, the ice cream remained soft, instead of becoming rock-hard in the way that so many homemade ice creams do. Thanks for posting this!
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Tweaks
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While I agree that we should not be hi-jacking someone else’s recipe, my in laws are both diabetic so I would warm up the raisins, rum and vanilla to get rid of the alcohol, and I would replace the sugar with xylitol. I generally halve the xylitol. If the recipe asks for 3/4 cup of sugar I would use less than half a cup of xylitol.
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This is a great recipe... a great guide! I however, and unfortunately, had to alter it some. 1st of all my husband is very lactose intolerant and the only dairy he can eat is yogurt. He has missed ice-cream and as much as I possibly can, I alter recipes to accommodate his needs. <br/><br/>With this recipe I substituted coconut milk (the cans from Goya with the highest fat content) for the cream and milk. I also had spiced rum on hand not dark so that is what I used. I soaked the raisins for about 48 hours and then added a "splash" more to the recipe. I also added some egg yolks (refer to any custard recipe) to add to the creaminess. Also as alcohol takes longer to freeze, I put the chilled mixture into the freezer for about 90 minutes before placing it in the ice cream maker. <br/><br/>The end result is YUM and totally DAIRY FREE! :)
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
