My rum and raisin ice cream has a secret ingredient which enhances the rum flavour and makes it extra delicious.
I am a big fan of ice cream. My love for it has even caused some embarrassing moments in my life. Many years ago, I was living in Quebec City and trying to learn French, so I found a job house cleaning in a beautiful home that also just happened to have a freezer stocked with several tempting containers of gourmet ice cream. Ooh la la! As I savoured delicious mouthfuls of “crème glasse chocolate a la menthe” I remembered thinking how great this job was going to be, that is until the owner came home from work just a little early. In my defense, she did mention to make myself a sandwich for lunch. How could she know I always have dessert with my meals?
I don’t know why, but rum and raisin is one of my all time favourite ice creams. There is something unique about the combination that makes it irresistible to me. Anything flavoured with rum has to be good, right?
When I was young, I imagined that eating rum and raisin ice cream was a naughty indulgence, and that I might even get a bit tipsy if I did so. I didn’t get to taste it very often, but I loved it when I did, and still do.
I’ve attempted to make rum and raisin ice cream in the past with the hopes that it would taste exactly like the ones in the ice-cream shops, but sadly could never quite get the exact flavour I was after. Good news! I think I found the secret, or at least a pretty good imitation. I won’t leave you in suspense any longer! It’s “Hot Buttered Rum Mix.” I know, I had never heard of it before either.
I bought this product months ago because it looked interesting, but it just sat on my pantry shelf, and I began to wonder why I even purchased it in the first place. A little later I noticed my carton of whipping cream needed to be used up as it was getting close to the expiry date. Mmmmm….rum mix and whipping cream… maybe rum and raisin ice cream?
Well here is the result of my little experimint. One mouthful of this velvety smooth treat, made with a rich custard base and just the right amount of plump raisins soaked in rum will convince you that (1.) raisins are indeed yummy and (2.) the calories are so worth it. Try a scoop with your dessert (like pudding cake), and please …. just make sure the boss isn’t around!
- 2 cups heavy (whipping) cream
- 1½ cups milk
- 2 tablespoons plus ¼ cup dark rum
- 2 teaspoons hot buttered rum mix
- ½ cup raisins
- ⅛ teaspoon salt
- 1 teaspoon vanilla
- ½ cup white sugar
- ⅓ cup brown sugar
- Several Hours Ahead:
- In a small bowl, heat 2 tablespoons rum in the microwave for a few seconds, then add the hot buttered rum mix. Stir until the mix is dissolved. Add raisins. Set aside for several hours or overnight in refrigerator.
- Ice Cream Base:
- In a medium size bowl, whisk together the egg yolks, white sugar and the salt. Stir until well combined.
- In a medium sized saucepan, heat cream, milk, the ⅓ cup of brown sugar, and cook over medium-high heat, while stirring until almost simmering.
- Slowly pour the milk mixture into the egg yolk and sugar mixture, whisking constantly as you pour (you do not want to cook the eggs).
- Return the egg, milk mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon until the custard thickens and reaches 175 Degrees F., or until the back of the wooden spoon is lightly coated (8-10 minutes).
- Strain the custard through a fine mesh strainer into a clean medium sized bowl. Add the rum and vanilla. Stir until combined. Cover the surface with plastic wrap. Refrigerate for at least 4 hours or overnight (the flavour improves if left over night in the refrigerator).
- Churn the custard in an ice cream maker according to the manufacturer's instructions.
- During the last minute of churning, add the raisin/hot buttered rum mix.
- Transfer to a freezer -safe container (I use a glass loaf pan) and freeze for several hours before serving.