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Rum Raisin Ice Cream (RisÃnÃ) Recipe
November 1st, 2006
 This time of year, as the weather gets colder, I tend to like ice cream flavours that are a bit deeper and a bit warmer. The alcohol in rum raisin will make the ice cream feel less cold on the palate, and I think it’s a perfect flavour to serve coming into winter. So here’s the recipe…
Murphys Rum Raisin (RisÃnÃ) Ice Cream
Ingredients:
1 cup Sugar
5 Egg Yolks
1 3/8 Cups Cream
1 1/8 Cups Milk
1/3 Cup dark Rum
3/4 Cup Raisins or Sultanas
What to do:
- Combine the rum and the raisins the night before. Cover and let soak.Â
- Beat the sugar and egg yolks together until thick and pale yellow.
- Bring the milk to a simmer.
- Remove from the heat.
- Beat the milk into the eggs and sugar in a slow stream.
- Pour the mixture back into pan and place over low heat.
- Stir until the custard thickens (around 60C).
- Allow the custard to cool to refrigeration temperature.
- Mix in the cream, beating for one minute.
- Freeze using a domestic ice cream machine, or cover and place in the freezer.
- Add the rum and the raisins once the ice cream has become reasonable solid, then continue freezing until ready.
6 Servings
Notes: 1. It is important to soak the raisins in the rum. Otherwise, the raisins will become icy in the ice cream.
2. If you want to cut the soaking process a bit, you can prick the raisins with a pin or needle so that the rum will get inside faster…
3. To pasteurise the eggs, heat the custard to 73C and keep at that temperature for three minutes. Use a cooking thermometer, though, and keep stirring! If the custard goes any higher than 76C, the eggs will scramble. Immediately cover and place in the freezer until cool.
Technorati tags: rum raisin, rum, raisin, ice cream, recipe
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November 5th, 2006 at 5:34 pm
oeh, this sounds so yummy!
couldn’t you open an online shop??
delicious!
November 6th, 2006 at 1:58 pm
It’s the shipping would be a problem! Dry ice is such a pain…
November 6th, 2006 at 4:33 pm
Hi, a huge fan of your blog from U.S.A. Have a quick question — the recipe said you can just freeze the mixture in the fridge. How well does that work? I don’t have an ice cream machine and would LOVE to try some of these recipes… and if so, what kind of container?
November 6th, 2006 at 5:06 pm
Thanks for that Stella. You can put the ice cream mix in the freezer and wait for it to turn solid. The only thing is that it turns out really dense that way. It’s best to stir it several times during the freezing process, every few hours or so to break up the ice crystals… Of course, recipes with alcohol in them will have better consistency, so maybe rum raisin is a good place to start. Good luck!
April 10th, 2007 at 7:18 pm
I have made this 3 times now and it always gets rave reviews. It is the best recipe I have ever tried and it is truly a special treat. I am making it again for my brothers birthday. Thanks for sharing.