neglect
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!
weeeeeeeeeeee!
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
[print recipe]
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.
October 21st, 2009 at 11:32 pm
Hilarious post.
October 22nd, 2009 at 12:19 am
Mmmm.. Rum raisin ice cream ! My favorite ! Thank you so much for sharing the recipe. Now, if only I can get an ice cream machine.. It’s such a rare item here in Indonesia.. :(
October 22nd, 2009 at 12:37 am
What an excellent looking ice cream!!
Divine even!! MMMMMMMMMM,…How can you not love this???
October 22nd, 2009 at 1:39 am
You are already on Day 21! Hang in there! I think you are so right about getting the recipe book to not miss anything out! How nice to get the first comment from your number one biggest fan in the world! Love is in the air!
October 22nd, 2009 at 1:44 am
Rum! You know, I actually put my ice cream maker away for the winter since my kitchen is so small and I figured “eh! It’s winter. I don’t need ice cream.”
Uh. I live in Southern California. Why exactly would I not need ice cream? So I’ll be taking it out again and if anyone complains (which they won’t dare), I’ll just tell em the rum is in there to warm them up!
Yeah *snort* from the 80 degree weather? My brain don’t work too well.
October 22nd, 2009 at 1:55 am
I’m thinking this wouls make a great breakfast, what do you think? It has eggs, milk and it even has dried fruit, it’s perfect. And rum never hurted anybody, not that I know of…
October 22nd, 2009 at 3:27 am
*blush* I have to admit, I’m a huge rum ‘n’ raisin fan, and have been known to excavate all the raisins from the ice-cream tub. Just got myself a copy of The Perfect Scoop, and already had this recipe bookmarked to try :)
October 22nd, 2009 at 3:38 am
That is one of my favorite ice cream flavors! yummy!
Cheers,
Rosa
October 22nd, 2009 at 4:51 am
Pralines and cream. OMG, that’s my favorite flavor ever. Ev.Er.
After all the recipes online, including one or two I think I got from you, I *did* go buy DL’s book. It’s great. And I like having all those recipes right where I want them. And I feel good about buying the book, since he’s done me right at least 10 times in the recipe department (not to mention his advice about Paris on his blog).
Day 21, girl. You’re nearly there. It’s good that your showing us the strain, though. Otherwise I’d be tempted to beg for a daily blog forever. And ever. But I won’t, since I know it gets in the way of actual life.
October 22nd, 2009 at 7:09 am
I know next to nothing about alcohol in ice cream, but is this the sort of thing you shouldn’t be giving children? It should be safe since the alcohol in the rum is cooked off? I apologize if this question seems completely stupid but I really have no idea…
October 22nd, 2009 at 8:07 am
Recipe looks great. I recently made a banana rum ice-cream which was delicious but since I prefer raisins to bananas, by transitivity this one should be better. I have a question, though. When my ice-cream is done churning (say 30 mins), it almost never has the consistency in your second-to-last picture. Its always more liquid. What am I doing wrong? Is the custard not cooked enough?
Oh and I voted for you in the Quaker Oats event not because you’re the only blogger I recognized but because I really did like the cherries jubilee topping best. I also liked your cause best.
October 22nd, 2009 at 8:10 am
You are almost there Jen and you’re doing great!
Rum Raisin ice cream is my brother’s all time favorite! Love the last shot :)
October 22nd, 2009 at 8:46 am
Keep going, Jen! In the words of my husband–“I hate raisins…but if you soak them in enough booze, they aren’t bad!”
Can’t understand how we get along, can you? :)
October 22nd, 2009 at 9:08 am
I love this ice cream and love David’s book. All around winners. The finish line is nearing, hang in there!
October 22nd, 2009 at 9:23 am
The Perfect Scoop is simply, well, perfect. I keep meaning to make a batch of his cinnamon ice cream.
October 22nd, 2009 at 9:37 am
My daughter just told me to stop gasping. Wonderful posts definitely emit unconscious audibles from here. Those are all my favorite ice creams, by the way. Lusciously done!
October 22nd, 2009 at 10:54 am
ahahahah, omgosh! i cant take it! you’re so cute! love your posts(:
October 22nd, 2009 at 11:49 am
As soon as my freezer is a little bit empty (now it’s too full), I’ll have to try this ice cream. I love rum and I love rum and raisin ice cream. I made a recipe this summer but there was only 3 tbs of rum. Not enough for me. I’m sure this recipe is very tasty. Thanks for posting it. And I’m curious about the book. I may buy it later :)
October 22nd, 2009 at 1:21 pm
I said, “Hey, Mom, rum raisin ice cre-” “I LOVE IT.” She’s never shown that much enthusiasm for anything but me volunteering to make cookies when we’re all having a tiresome day. This is definitely going on the “must make” list. I don’t haven an ice cream maker (years of it being on my Christmas list but to no avail), but I think this recipe will finally get me off my lazy butt and make it in the freezer, complete with stirring it around every half-hour.
Booze and cream are pretty fearsome by themselves, but together they bowl over anyone in their path. I might make a batch and have it for desert for Thanksgiving. Oooooh, maybe a scoop beside a piece of warm apple pie or some shortbread? I can imagine the amazing smells already! Thank you so much for posting this!
October 22nd, 2009 at 1:33 pm
Oh, my hubby and I love rum raisin ice cream. I agree about enjoying boozy ice creams. We vacationed in Paris in November 2000 and had the most delicious prune-Armagnac ice cream at Berthillon on the Ile St. Louis.
I think I’ll have to make us some in honor of the anniverersary of our trip (like I need an excuse – ha).
October 22nd, 2009 at 2:52 pm
Hi I stumbeled upon this via Foodgawker. The recipe look delicious. You sound as though you’ve written this post while having some of that boozy ice cream. Funny.
October 22nd, 2009 at 4:17 pm
Oh I love pralines n cream–it’s my absolute favorite!
October 22nd, 2009 at 5:04 pm
It is NEVER too hot or too cold for ice cream. Rum raisin rocks!!!!
October 22nd, 2009 at 9:58 pm
This is about the easiest rum raisin I’ve seen so because everyone in my house except me loves rum raisin and because eggs are on sale this week and I happen to have a bottle of Cruzan around here somewhere, I think I will give it a try. I must admit, it will top off yet another cinnamon apple galette nicely. We have soooo many apples from that darn tree this year! Hmmm … wait a sec, I wonder how cinnamon apple rum raisin frozen custard would taste.
October 22nd, 2009 at 9:59 pm
Rum Raisin is my most favorite ice cream – the boozier the better. This is an excuse to get out my ice cream maker in November!
October 22nd, 2009 at 11:34 pm
just got my ice-cream machine…
and i dream about david lebovitz book….
what AM i doing without one???
now.. time to get my hands on some rum.. rum.. rum… :)
October 23rd, 2009 at 9:43 am
Just found your site…absolutely love it. If you ever check mine out, you’ll notice I used real butter by the ton.
October 23rd, 2009 at 4:03 pm
I am not a big fan of raisins in my ice cream but I would definitely eat this and love it.
You are right about his book. I borrowed it from the library and bookmarked so many pages- that is how I know I must own the book.
October 26th, 2009 at 6:47 am
Yolkie dokies and rum raisins? Yep, I’d dig through for the raisins as well. Because, y’know, I knew this person who used to do that with chocolate chip cookie dough ice cream…
October 29th, 2009 at 4:49 pm
Mrs E- it’s a rare occasion when he comments, but I think he tends to do so more when he is out of town :)
Fiona – :) Yeah, I think daily posting would have urb closing shop by end of the year if not earlier! ha ha
Sherry – I know some of it gets cooked off, but I think there is still some alcohol in it. As for how safe it is for children? I think if they don’t eat a whole quart of ice cream, it shouldn’t hurt them.
Eesh – I used to have the same problem. I found that the custard has to be COMPLETELY chilled (refrigerated) before churning and that the freezer container must be in the freezer for 24 hours. At least, this has been my problem.
The Other Woman – THAT sounds amazing :)
March 11th, 2010 at 10:28 pm
I can’t wait to try this recipe. It seems to be the one, from that ice cream parlor (Dairy palace, got it?)), i am dying for. OOO! it’s so good, it is bad.
September 5th, 2010 at 2:05 pm
We live in france and I am a kiwi hubby danish and we love your ice cream!!!
September 6th, 2010 at 7:13 am
This is absolutely awesome! Thanks for a perfect recipe.
October 22nd, 2010 at 11:02 am
Muy Delicioso Ice Cream. Please try a Nicaraguan Rum “Ron Flor De Caña” Great flavor.
Welove all your recipes.
Thank you.
March 16th, 2011 at 11:23 am
i love rum raisin ice cream except…i hate the raisins! so it’s exciting that i might be able to make this and omit raisins. woohoo!
May 25th, 2011 at 10:06 pm
My husband received an ice cream maker as a gift just this past Christmas and this is the very first recipe we made. It is sooooooo scrumptious!! Thanks for posting it to the World-Wide-Web. Your photos of the process are darling and true!
July 17th, 2011 at 11:08 am
[…] Rum Raisin Ice Cream (from use real butter) […]
September 10th, 2011 at 9:51 pm
[…] I think booze really makes ice cream taste better and […]
September 11th, 2011 at 12:57 pm
[…] I think booze really makes ice cream taste better and […]
August 5th, 2012 at 2:55 am
Rum Raisin is the best ice cream on this planet, and any other planet for that matter! Everyone should love it just as much as I do! :P
June 16th, 2013 at 9:03 pm
Hello,
this looks great! All I have is white (light) rum though. Can I use that in the same quantity?
June 19th, 2013 at 8:50 am
Nakita – I guess so? I don’t know much about the difference between the two. Perhaps google to see if there is one?