Ice Cream W Rum Raisin Sauce Recipe 435 Food

ICE CREAM WITH RUM-RAISIN SAUCE

Steps:

• In a small saucepan, combine brown sugar and corn syrup. Set over medium-low heat. Stir until well combined and sugar has melted, about 5 minutes.
• Remove from heat, and add butter, rum, and raisins, stirring until butter has completely melted. Serve the sauce warm or at room temperature over the ice cream.

RUM SAUCE

Steps:

• Melt butter in a small saucepan over medium heat. Mix together the sugar and cornstarch, and stir into the butter. Pour in milk, and cook stirring frequently until the mixture begins to boil. Continue cooking until thick, stirring constantly. Remove from heat, and stir in rum. Serve warm.

RUM RAISIN ICE CREAM

Steps:

• In a bowl, cover the raisins with the rum; let sit for 1 hour.
• In a mixing bowl, beat the sugar into the eggs until thickened and pale yellow; beat in the flour and set aside.
• Bring the half-and-half to a boil in a saucepan; slowly beat the hot half-and-half into the egg/sugar mixture.
• Pour the entire mixture back into the saucepan and place over low heat.
• Stir constantly with a whisk or wooden spoon until the custard thickens slightly (be careful not to let the mixture boil or the eggs will scramble).
• Remove from the heat and pour the hot custard through a strainer into a large, clean bowl.
• Let the custard cool slightly, then stir in the raisins, rum, and cream; cover and refrigerate until cold or overnight.
• Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream maker according to manufacturer's directions.
• When finished, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer-safe container and freeze several hours.
• *Italian Raisin Ice Cream-substitute grappa for the rum and proceed with the recipe.
• *Rum Raisin Crunch Ice Cream-add ¾ Celsius crumbled biscotti to the machine when the ice cream is semi-frozen; allow the machine to mix in the biscotti; proceed as directed.

ICE CREAM W RUM RAISIN SAUCE RECIPE - (4.3/5)

Steps:

• 1. In a small saucepan, combine the brown sugar and the corn syrup. Set over a medium low heat. Stir until well combined and sugar has melted about 5 minutes. 2. Remove from heat, and add the butter, rum and raisins, stirring until the butter has completely melted Serve the sauce warm or at room temperature over the ice cream.

RUM AND RAISIN ICE-CREAM

Steps:

• In a small bowl combine raisins and rum, let stand 3 to 4 hours.
• In a small saucepan scald milk. Add vanilla extract to the milk.
• In the top of a double boiler, whisk eggs yolks and sugar until light thick and creamy.
• Pour the milk over the eggs and mix well.
• Stir slowly and continuallly for 10 mins or until custard thickens slightly.
• Drain the rum from the raisins into the custard. Let cool.
• To make the ice-cream use the custard in your your ice-cream maker following the manufacturer's directions. Fold raisins in just before the ice-cream firmly freezes.

SPICED RUM RAISIN ICE CREAM

Steps:

• Combine raisins, ginger and rum in small bowl; cover and stand 1 hour.
• Strain rum.
• Dissolve sugar into rum raisin mixture.
• Place all ingredients in a large bowl and mix thoroughly; pour into an ice cream maker and follow manufacturer's instructions.

RUM AND RAISIN ICE CREAM

Steps:

• Combine raisins, rum and vanilla extract in small bowl; cover and stand overnight.
• Place all ingredients in a large bowl and mix thoroughly; pour into an ice cream maker and follow manufacturer's instructions.

RUM RAISIN ICE CREAM

Steps:

• In a small nonreactive saucepan, combine the raisins with enough rum to cover.
• Bring to a simmer over low heat.
• (Watch carefully. If the alcohol gets too hot, it will ignite.) Remove from the heat and let cool.
• Strain the rum into a heatproof glass measuring cup and set aside.
• Reserve the raisins.
• In a large bowl, combine the heavy cream and half-and-half.
• Gradually whisk in the sugar to blend.
• Whisk in the vanilla.
• Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
• Whisk the mixture to blend and pour into the canister of an ice cream maker.
• Freeze according to the manufacturer's directions.
• When the ice cream is at the soft-serve stage, add 1/3 cup of the rum and the raisins and process 1 minute longer.
• (Discard any remaining rum or reserve for another use.) Eat at once or transfer to a covered container and freeze up to 8 hours.

RUM-RAISIN ICE CREAM

Steps:

• Just before you go to bed, place the raisins in a small bowl and cover with the rum; cover bowl with plastic wrap and let sit on your counter overnight.
• In the morning, remove ice cream from freezer and place in a large bowl; save carton.
• Stir raisin-rum mixture into ice cream (the ice cream softens quickly, particularly when using a premium brand), then pack back into carton and return to freezer.
• Let freeze for at least 6 hours before serving.

RICH RUM & RAISIN ICE CREAM

Steps:

• Put the raisins in a bowl, add the rum, and stir together. Let soak for 2-3 hours, stirring occasionally, until the liquid is absorbed.
• Meanwhile, pour the cream into a heavy pan. Split open the vanilla bean and scrape out the seeds into the cream, then add the whole vanilla bean. Bring almost to a boil, then remove from the heat and let stand for 30 minutes.
• Put the egg yolks and sugar in a large bowl and whisk together until pale and the mixture leaves a trail when the whisk is lifted. Remove the vanilla bean from the cream and then gradually add the cream to the egg mixture, stirring constantly with a wooden spoon.
• Strain the mixture into the rinsed-out pan or a double boiler and cook over low heat for 10-15 minutes, stirring constantly, until the mixture thickens enough to coat the back of the wooden spoon. Do not let the mixture boil or it will curdle. Remove the custard from the heat and let cool for at least 1 hour, stirring occasionally to prevent a skin from forming.
• If using an ice-cream machine, churn the cold custard in the machine following the manufacturer's instructions. Just before the ice cream freezes, add the soaked raisins.
• Alternatively, freeze the custard in a freezerproof container, uncovered, for 1-2 hours, or until it begins to set around the edges. Turn the custard into a bowl and stir with a fork or beat in a food processor until smooth. Fold in the soaked raisins. Return to the freezer and freezer for 2-3 hours more, or until firm or required. Cover the container with a lid for storing.