Rum raisin ice cream (simple!)

By:Nagi

Printed:19 Jan ’23Up to date:23 Jan ’23

You simply can’t purchase rum raisin ice cream with actual rum flavour like selfmade! This recipe makes use of a tried-and-proven technique utilizing whipped cream and condensed milk, no ice cream maker required. Really easy it’s going to blow your thoughts!

Welcome again to the ultimate instalment of Jamaican week! To recap, we began off with Jerk Fish, adopted by two fabulous Jamaican sides – coconut rice and peas (beans, truly!) and Jamaican Slaw (adore). And right here at the moment with dessert – rum raisin ice cream, the EASY approach!!

Value making: rum raisin ice cream

Today you possibly can truly get fairly good high quality ice cream on the grocery retailer, although you do pay by way of the nostril for it. However there are specific ice cream flavours that simply don’t translate properly when produced on a mass scale. Actual fruit flavours, for one (like strawberry and mango).

And actual rum flavour. Partially, I assume, due to laws prohibiting the sale of booze-laden meals in common grocery shops.

So if you happen to’ve solely ever had retailer purchased rum raisin ice cream, the flavour on this selfmade one goes to knock your socks off. I particularly love the little chewy pops of rum soaked raisins!

Close up of scoop of Rum raisin ice cream

In regards to the no-churn ice cream technique

This ice cream recipe makes use of a miracle no-ice-cream-maker technique that’s been round for many years! It makes use of fluffy whipped cream which replicates the impact of incorporating air into conventional ice cream by churning in an ice cream maker. In the meantime, the condensed milk provides sweetness in addition to stopping the combination from freezing right into a block of ice.

The result? An ice cream that’s scoop-able and creamy, identical to actual ice cream! Skeptical? Don’t blame you. Learn glowing critiques right here and right here!

Condensed milk for Rum raisin ice cream — Condensed milk is utilized in miracle no-churn ice cream

Bowl of freshly whipped Chantilly cream - French whipped cream — Condensed milk is utilized in miracle no-churn ice cream

What’s the distinction to utilizing an ice cream maker? The melted ice cream is a bit richer (creamier) as a result of no-churn ice cream is made utilizing cream as the bottom whereas conventional ice cream is made with milk and egg. Hardly a “destructive”! You’ll be able to see the drips on the ice cream on the prime of the publish are thicker than conventional ice cream.

Sprinkling chocolate o Rum raisin ice cream — I prefer to sprinkle my rum raisin ice cream with chopped rum raisin chocolate.

Components in rum raisin ice cream

Right here’s what you have to make this unimaginable rum raisin ice cream:

Cream – Simply peculiar whipping cream. I exploit thickened cream (heavy cream) however any whipping cream works fantastic. (Low fats cream just isn’t an choice right here, recipe gained’t work).

The aeration within the whipped cream replicates the impact of churning with an ice cream maker which is named for with conventional ice cream recipes.
Condensed milk – Sweetened milk bought in cans which has a syrupy consistency. Discover it within the long-life milk aisle. This provides sweetness into the ice cream and prevents the combination from freezing right into a block of ice, maintaining the combination scoop in a position like actual ice cream!
Rum – Use a golden or darkish (brown) rum, for color and flavour. Not a transparent/white rum like Bacardi. I exploit Appleton Property (pictured above) which is an effective Jamaican made rum model out there right here in Australia. However any rum will work right here, even a cost-effective one (we’re not doing photographs right here, it’s blended with different flavours, so it’s okay!).

Non alcoholic choice – Use rum essence as an alternative! I might soak the raisins in scorching water + rum essence (to plump them up). Then add rum essence into the ice cream combination to style. You’ll be able to simply stir it in on the finish – add and style, add and style! The ice cream texture can be fantastic. It is going to be a contact firmer than pictured which truly is an effective factor as a result of one problem I had with this recipe was to get sufficient rum flavour in it with out the ice cream being too gentle (as a result of rum doesn’t freeze).
Raisins – Did the recipe title give it away? 😂 Sultanas make a fantastic substitute. Different dried fruit, like cranberries, cherries, even chopped dates, will work fantastic too in its place.
Allspice (oops, lacking from the picture!) – For a touch of additional flavour. I attempted it with and with out (I do know, my job, it’s so exhausting….) and only a little bit of spicing makes it even higher! However, it’s non-compulsory.
Vanilla – For flavour.

Soaking rum for Rum raisin ice cream — When you chop the raisins and warmth the rum, the raisins will soak up the rum sooner. When you use entire raisins and chilly rum, it’s greatest to depart in a single day.

The right way to make rum raisin ice cream

Ahh, the magic of this no-churn ice cream technique!!! Able to see how simple it’s? Or do you already know since you found my no-churn Strawberry ice cream or Mango ice cream??

Soak raisins – Soaking raisins in rum is vital not just for nice rum flavour but additionally as a result of the rum stops the raisins from freezing into mini ice cubes.

Give the raisins a tough chop. This helps them soak up the rum extra simply. Break them up together with your fingers (they’re usually packed collectively tightly within the luggage) then soak in scorching rum for half-hour.

The raisins ought to soak up a lot of the rum. If there’s any residual liquid, pour it off. You need to restrict the whole liquid rum within the ice cream combination to 1/4 cup (60 ml) whole. Any greater than this and the ice cream gained’t set sufficient as a result of rum doesn’t freeze because of the excessive alcohol content material. Sure, I did trial and error to determine the utmost quantity of rum I may get into the ice cream!!
Condensed milk & flavours – Beat collectively the condensed milk, vanilla and allspice powder, simply to mix. You don’t really need a beater for this step, I simply do as a result of I’ve acquired the beater out anyway. Simply give it a fast wipe earlier than whipping the cream.
Stir in raisins – Add the rum soaked raisins and stir to combine by way of.
Whip cream till it’s properly whipped. It’ll take about 2 1/2 to three minutes with a handheld beater, or 1 to 1 1/2 minutes on excessive with a stand mixer. We aren’t on the lookout for elegant softly whipped cream right here. We wish good aeration! (However not butter, which is what you’ll find yourself with at in regards to the 8 minute mark, so cease earlier than then! 😂)

Lighten condensed milk – Add a giant scoop of whipped cream into the condensed milk combination then fold by way of with a rubber spatula or huge scooping spoon. The aim of this step is to loosen up the condensed milk combination earlier than mixing all of it into the cream to take care of as a lot aeration within the cream as we will. Extra aeration = creamier ice cream!

Simply gently combine the cream by way of till it’s largely included. Some lumps is okay.
Combine with cream – Pour the condensed milk combination into the cream them fold to mix till it’s cream-lump-free.

Be light right here, don’t combine vigorously, as we need to protect as a lot of the aeration within the cream as we will. To assist take away cream lumps, “smear” seen cream bits throughout the floor or in opposition to the aspect of the bowl reasonably than vigorously stirring.

Pouring Rum raisin ice cream into ice cream container

Pour the combination right into a glass or ceramic container that’s not less than 1.5 litres / 1.5 quarts. I exploit a 1.75 litre / 1.75 quart glass loaf pan (28 x 15 x 7.5cm / 11 x 6 x 3″).

Clean the floor, pop a lid on or cowl with cling wrap.
Freeze for 12 hours. Then scoop and serve like regular ice cream!

You’ll be able to mainly scoop it straight out of the freezer, you don’t want to depart it out even for a minute earlier than scooping. That is the rum at work – alcohol doesn’t freeze stable. So, as famous above, truly my greatest “problem” on this recipe was determining how I can max out rum flavour with out the ice cream ending up like a slushy! (The reply is mirrored within the recipe 😂)

Serve in cones or in bowls, as many or as little scoops as you want.

The ice cream will preserve within the freezer for months, identical to “actual” ice cream. It does freeze a little bit firmer from day 3 and past, it solely requires a couple of minutes on the counter earlier than scooping.

Lastly, only a notice on the booziness of this ice cream! Though the quantity of rum per serving just isn’t that a lot (3/4 cup in whole), let’s preserve this one away from children and pooches. Ordinarily my recipes that use alcohol will cook dinner the alcohol out so it’s negligible within the completed dish. However in rum raisin ice cream, it’s not. And that’s simply how we grown ups find it irresistible! – Nagi x

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