Recipe: rum raisin ice cream
NaBlo-Freaking-WriMo day 21.
Okay, it’s not actually NaBlo-Freaking-WriMo, but that’s how I’m feeling about it. [Oh! Please don’t forget to vote for my charity on the Good Bite/Quaker Oats video competition – clicky clicky on the linky linky. Look for Cherries Jubilee and help Farm to School win $10,000. Thank you!] Present Me wants to go back and smack Past Me upside the head for signing on because far too many things are falling into the neglect pile. Well, it’s time for a recipe so I’ll quit with the chit chat and git-a-goin’.
I don’t care what time of year it is, it is never too cold for ice cream. Boozy ice creams are particularly welcome during the winter holiday months. Cream and booze – so festive! I make a lot of ice cream because it is my favorite way to use up all of those egg yolks. I don’t tend to indulge much though… tummy aches. I serve the ice cream to dinner guests or I’ll assign Jeremy a couple of flavors to finish so I can clear the freezer for more ice cream. But there are a few flavors that I have a little love affair with: pralines and cream, butter pecan, and rum raisin.
that’s right, rum
four yolkie dokies
straining the custard
stirring in the cream
Sorry, I’m getting a little punchy over here. Here’s a story about someone I’m not going to name (and no, it isn’t me). This person loved rum raisin ice cream. Loved it. She would sit down with a quart of premium rum raisin ice cream in front of the television and proceed to drill about for the raisins with her spoon. Imagine the surprise when others in her household would remove the lid from the container to find a Swiss cheese-like structure of ice cream without any raisins. I’m assuming she behaved similarly with pralines and cream, but I was only told about the rum raisin incident(s).
plump, juicy, boozy raisins
more rum! more rum!
love the ice cream right out of the maker
This recipe comes from Mr. Lebovitz’ book, of course. If you haven’t bought it yet, I’m not sure what your deal is. I could share 30 of his recipes and there would still be 1400 more you’d be missing out on. I’ve given it as a gift to friends and these people… these people LOVE me now. So there.
feeling like that second ice cream cone
Rum Raisin Ice Cream
from The Perfect Scoop by David Lebovitz
2/3 cup (100 g) raisins
1/2 cup (125 ml) dark rum
1-inch (2.5-cm) strip of orange zest
3/4 cup (180 ml) whole milk
2/3 cup (130 g) sugar
1 1/2 cups (375 ml) heavy cream
pinch of salt
4 large egg yolks
Place the raisins, rum, and orange zest in a small saucepan. Heat to a simmer for 2 minutes and remove from heat. Cover the pan and let stand for a few hours. You can do this step up to 1 day ahead. In a medium saucepan warm the milk, sugar, a half cup of the cream, and the salt. Place the remaining cup of cream in a large bowl with a mesh strainer on top. In another bowl, whisk the yolks and pour the warmed milk into the yolks while continuously whisking. Pour the contents back into the pan and stir constantly over medium heat until the custard coats the spatula/spoon (be sure to scrape along the sides and bottom of the pan). Strain the custard into the bowl with the cream. Stir the custard over an ice bath until it is cooled and then chill it completely in the refrigerator. Before you freeze the ice cream, drain the raisins (but reserve the rum!!) and throw out the orange zest. Add 3 tablespoons of the raisin rum to the custard (if you don’t have enough, top it off with more rum). Freeze the custard in your ice cream machine according to the manufacturer’s instructions. A few minutes before the ice cream is done, add the raisins to the mix. Very nice.