Making Rum Raisin Ice Cream
Rum raisin ice cream is one of my favourite flavours but I only ever eat it in the summer and get it in a cone from an ice cream stand. Even then it's missing the punch of alcohol that hasn't been cooked out.
I have the ice cream maker attachment for my trusty Kitchen Aid but I haven't been able to use it for years because it didn't fit my freezer. I now have a big ass freezer again and the first thing I popped in it was the attachment as I knew I wanted to make my favourite ice cream.
Let me be clear right from the start, this in not a tutorial, I'm totally winging it and I don't intend to tell you any exact amounts because I don't even know them myself. Makes it real easy to modify the recipe for next time but that's how I roll...
By the way, if this was a food blog and there was a tutorial I needed, I would fucking hate this unnecessary babble before the actual recipe, but alas, it's not.
Since this is no tutorial I can annoy/entertain you with an anecdote; my mom had a summer job in an ice cream factory when she was young and as a benefit they could eat as much ice cream they wanted to. The other people stopped after a couple weeks but my mom never did and still maintained a physique of a star athlete. I am forever thankful to those same genes passed down to me, and the love for ice cream, year round.
It took me 6 days in total to make this ice cream but it was so worth it. The process started with soaking the raisins in dark rum for 3 days, an essential part where they fatten up, soften and drink up the rum, drunk raisins are a key. I might or might have not eaten a few out of the jar in the back of the fridge. I cooked the base on day four, let it cool completely, churned it the next and finally got to eat it on day six. So_worth_it.
The problem with homemade ice cream usually is that it ends up being rock hard even though the flavour is quite alright. There is a few things along with the ice cream maker to combat that. Fat, alcohol and sugar don't (doesn't? what is grammar...) really freeze in home freezer temps, so those are the things that you need in your frozen dessert, and luckily all are delicious too. Rum for alcohol and sugar, sugar as sugar, egg yolks and cream for fat, and glucose for extra silky texture and anti-freeze.
I had a what I call a positive problem because my ice cream was so alcohol filled that it took over 24 hours to freeze to a proper consistency after churning in the ice cream maker. Driving a motorised vehicle was out of the question after eating my ice cream.
I hope you enjoy these pictures I took while making the delicious boozy ice cream.
The recipe looks wonderfull and as a photographer I love the style of your pictures. Thanks for sharing
It was very delicious, thank you! :)
Uh... I must try this 👌👌👌☺👌👌👌🍷 good idea.
You've never had rum raisin ice cream? It's a dream!
Yes I have .... but I have never maid it myself :))
When you make it yourself you can actually have alcohol in it, it's cooked off on the store-bought stuff 😝
ok..ok :)) ... I try get Rum ... this works all time good :))
👌👌👌🙂
You are a source of inspiration. Although as a Canadian, I think I'll start with maple syrup and toasted walnuts, then add dark spiced rum. But you never know, I might just skip the ice cream...
It's a shame that there's dust on the top. Not enough use.
Doesn’t sound like a bad flavour mix at all, go for it! How do you find the ice cream maker attachment for the kitchen aid? I think the paddle is quite finicky and would benefit from some improvements.
I've found the ice cream maker attachment a little finicky, but I think they designed it that way. I tend to put the emulsion from the stove to the fridge (or garage depending on time of year) to get it down to 4 degrees first ... then into the attachment. Then I run it until it's constantly skipping gears. Then into the deep freeze.
I kinda get the point but it’s so annoying to put on. You are brave for letting it run until it starts skipping! I always take mine out when the ice cream is still on the softer side so it’s easier to scoop out.
hehe, don't get me wrong. I always take a bowl for myself before the ice cream goes into the freezer. I also tty to take it out of the freezer about 10-15 minutes before scooping. (But usually I forget)
I love ice cream ❤️🥰
I like your recipe.
And I need to mention this I love the angles you take your pictures from it has a lot of clarity and beautiful.
I love ice creams
raisins are not at all my thing, but those photos you took are really nice to look at, so i would even consider trying the ice cream..lol especially from a the mumin bowl:))
Is someone a Muumi fan? 😝
probably yes:)
This is a complete mood🤍
Nothing much more decadent than a boozy ice cream 😝