Soak raisins – Soaking raisins in rum is key not only for great rum flavour but also because the rum stops the raisins from freezing into mini ice cubes. How to make rum raisin ice creamĪhh, the magic of this no-churn ice cream method!!! Ready to see how easy it is? Or do you already know because you discovered my no-churn Strawberry ice cream or Mango ice cream? If you use whole raisins and cold rum, it’s best to leave overnight. If you chop the raisins and heat the rum, the raisins will absorb the rum faster. I tried it with and without (I know, my job, it’s so hard….) and just a bit of spicing makes it even better! But, it is optional. Other dried fruit, like cranberries, cherries, even chopped dates, will work fine too as an alternative.Īllspice (oops, missing from the photo!) – For a hint of extra flavour. Raisins – Did the recipe name give it away? □ Sultanas make a fine substitute. It will be a touch firmer than pictured which actually is a good thing because one challenge I had with this recipe was to get enough rum flavour in it without the ice cream being too soft (because rum does not freeze). You can just stir it in at the end – add and taste, add and taste! The ice cream texture will be fine. Then add rum essence into the ice cream mixture to taste. Non alcoholic option – Use rum essence instead! I would soak the raisins in hot water + rum essence (to plump them up). But any rum will work here, even an economical one (we’re not doing shots here, it’s mixed with other flavours, so it’s ok!). I use Appleton Estate (pictured above) which is a good Jamaican made rum brand available here in Australia. Rum – Use a golden or dark (brown) rum, for colour and flavour. This adds sweetness into the ice cream and prevents the mixture from freezing into a block of ice, keeping the mixture scoop able like real ice cream! The aeration in the whipped cream replicates the effect of churning with an ice cream maker which is called for with traditional ice cream recipes.Ĭondensed milk – Sweetened milk sold in cans which has a syrupy consistency. (Low fat cream is not an option here, recipe won’t work). I use thickened cream (heavy cream) but any whipping cream works fine. Here’s what you need to make this incredible rum raisin ice cream:Ĭream – Just ordinary whipping cream. I like to sprinkle my rum raisin ice cream with chopped rum raisin chocolate. Hardly a “negative”! You can see the drips on the ice cream at the top of the post are thicker than traditional ice cream. What’s the difference to using an ice cream maker? The melted ice cream is a bit richer (creamier) because no-churn ice cream is made using cream as the base whereas traditional ice cream is made with milk and egg. Read glowing reviews here and here! Condensed milk is used in miracle no-churn ice cream Whipped cream is the other secret ingredient! The outcome? An ice cream that’s scoop-able and creamy, just like real ice cream! Skeptical? Don’t blame you. Meanwhile, the condensed milk adds sweetness as well as preventing the mixture from freezing into a block of ice. This ice cream recipe uses a miracle no-ice-cream-maker method that’s been around for decades! It uses fluffy whipped cream which replicates the effect of incorporating air into traditional ice cream by churning in an ice cream maker. I especially love the little chewy pops of rum soaked raisins! So if you’ve only ever had store bought rum raisin ice cream, the flavour in this homemade one is going to knock your socks off. Partially, I assume, because of regulations prohibiting the sale of booze-laden food in regular grocery stores. Real fruit flavours, for one (like strawberry and mango).Īnd real rum flavour. But there are certain ice cream flavours that just don’t translate well when produced on a mass scale. These days you can actually get quite good quality ice cream at the grocery store, though you do pay through the nose for it. And here today with dessert – rum raisin ice cream, the EASY way!! Worth making: rum raisin ice cream Welcome back to the final instalment of Jamaican week! To recap, we started off with Jerk Fish, followed by two fabulous Jamaican sides – coconut rice and peas (beans, actually!) and Jamaican Slaw (adore). You just can’t buy rum raisin ice cream with real rum flavour like homemade! This recipe uses a tried-and-proven method using whipped cream and condensed milk, no ice cream maker required.
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