Rum Ice Cream Food

RUM ICE CREAM

Steps:

• Bring cream, milk, 1/2 cup brown sugar, and nutmeg to a simmer in a heavy medium saucepan over medium heat, stirring.
• Meanwhile, whisk together eggs, remaining 1/4 cup brown sugar, and 1/8 teaspoon salt in a large bowl. Add cream mixture in a slow stream, whisking. Return to saucepan and cook, stirring with a wooden spoon, until mixture coats back of spoon and registers 175°F on an instant-read thermometer (do not boil).
• Immediately strain custard through a fine-mesh sieve into a metal bowl. Stir in rum and chill custard at least 6 hours.
• Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, about 2 hours.

RUM ICE CREAM

Steps:

• Combine all ingredients.
• Stir until sugar is dissolved.
• Transfer to ice-cream maker.
• Freeze according to the manufacturers 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.

PECAN RUM RAISIN ICE CREAM

Steps:

• Place the dark and golden raisins, rum and orange zest in a small saucepan. Bring the mixture to a boil over medium heat, remove from the heat, cover and set aside.
• Meanwhile, pour the cream, milk, vanilla bean and 1/3 cup of the sugar into a large saucepan and heat it to a simmer over medium heat. Place the egg yolks, the remaining 1/3 cup of sugar and the salt into the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 4 minutes, until very thick. When the beater is lifted, the mixture will fall back on itself in a slow ribbon. With the mixer on low, pour 1/2 cup of the hot cream mixture into the egg mixture. While stirring with a wooden spoon, pour the egg mixture back into the saucepan and cook over medium-low heat, stirring almost constantly, for 8 to 10 minutes, until thickened (175 degrees F to 180 degrees F on a candy thermometer). The mixture will be thick enough to coat the back of the spoon (your finger should leave a trail on the back of the spoon). Immediately pour the mixture through a fine-mesh sieve, discarding the vanilla bean. Refrigerate for at least 3 hours, until cold.
• When ready to freeze, drain the raisin mixture, reserving the rum and discarding the orange zest. Mix 3 tablespoons of the drained rum into the cream mixture (discard the rest). Pour the mixture into an ice cream maker and freeze according to the manufacturer's directions. At the end, stir in the raisins and pecans, transfer to a quart container and freeze.

PASSION FRUIT ICE CREAM WITH RUM-VANILLA CARAMEL SAUCE

Steps:

• For the ice cream: Pour the cream into a large chilled bowl and whisk to firm peaks, either by hand or with an electric mixer. Pour the sweetened condensed milk into a second large bowl and mix in the vanilla and passion fruit nectar. In three additions, fold the whipped cream into the condensed milk until just combined. Pour the mixture into an 8 1/2-by-4 1/2-inch loaf pan and cover with plastic wrap, pressing lightly on the surface to keep air out. Freeze until firm, at least 4 hours and up to overnight.
• For the caramel sauce: Pour the sugar into a small saucepan with 1/4 cup water and set over medium heat. Add the lemon juice. Scrape in the seeds from the vanilla bean halves and add the pod. Bring the mixture to a simmer and cook, swirling the pan occasionally and brushing down the sides of the pot with a pastry brush as needed, until the sugar syrup is a dark amber color, about 10 minutes.
• Carefully add the cream--it may bubble up--and stir to combine. Whisk in the butter, a few pieces at a time. Add a pinch of salt, then whisk in the rum. Let the sauce cool until just warm, about 15 minutes.
• While the sauce is cooling, remove the ice cream from the freezer to soften. Serve the warm sauce over the ice cream.

RUM CURRANT ICE CREAM

Steps:

• Heat rum in a small saucepan until just warm, then remove from heat. Add currants and let stand, covered, 1 hour.
• Bring cream, half-and-half, and salt just to a boil in a 2-quart heavy saucepan. Whisk together eggs and brown sugar in a large bowl, then add hot cream mixture in a slow stream, whisking. Pour custard into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and an instant-read thermometer registers 170 to 175°F, about 5 minutes (do not let boil).
• Pour custard through a sieve into a bowl, then add rum and currants and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours.
• Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden. (Due to rum, this ice cream will have a slightly softer texture than others.)

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.

BANANA-RUM ICE CREAM

Steps:

• Pour cream and half and half into heavy medium saucepan. Bring mixture just to simmer. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot cream mixture. Return mixture to same saucepan and stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil). Strain custard into clean large bowl. Stir in rum and vanilla. Refrigerate until cold, about 2 hours.
• Puree bananas and lemon juice in processor until smooth. Stir into custard. Process in ice cream maker according to the manufacturer's instructions. Transfer to covered container and freeze. (Can be prepared 3 days ahead.)

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.

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.

RUM-RAISIN ICE CREAM

Steps:

• Combine raisins and rum in small bowl. Cover; let stand at room temperature 2 hours. Drain raisins, reserving 6 tablespoons rum. Combine in same bowl.
• Whisk egg yolks and sugar in large bowl until blended. Bring milk and whipping cream to boil in heavy large saucepan over medium heat. Gradually whisk into yolk mixture. Return mixture to saucepan; stir over medium-low heat until custard thickens, about 15 minutes (do not boil). Strain custard into bowl. Cool. Add raisin mixture to custard. Refrigerate until cold.
• Transfer custard to ice cream maker and process according to manufacturer's instructions. Freeze ice cream in covered container until firm, about 4 hours. (Can be prepared 3 days ahead.)

CHOCOLATE RUM ICE CREAM

Steps:

• In large microwave-safe bowl combine sugar and flour, gradually stir in milk.
• Blend in egg and baking chocolate pieces.
• Microwave at HIGH (100%) 2 to 2 1/2 minutes, stirring frequently, just until mixture boils and thickens.
• Add rum extract, blend with wire whisk until mixture is smooth.
• Chill thoroughly.
• Add light cream to chilled mixture, blend well.
• Freeze in 2-quart ice cream freezer according to manufacturer's directions.

PINEAPPLE-RUM ICE CREAM

Steps:

• Combine cream and milk in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Mix in 3/4 cup sugar and 1/4 cup rum. Whisk yolks and 3/4 cup sugar in large bowl until beginning to thicken. Whisk in pineapple juice, then hot cream mixture. Return to saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 10 minutes (do not boil). Strain mixture into large bowl. Chill until cold, about 2 hours.
• Meanwhile, mix 3/4 cup sugar, 1/2 cup rum and chopped pineapple in medium bowl and chopped pineapple in medium bowl. Let stand 1 hour. Bring to boil. Reduce heat and simmer 3 minutes, stirring occasionally. Drain pineapple. Cool.
• Process custard in ice cream maker until beginning to thicken. Add pineapple; process until semi-firm. Transfer to container; cover and freeze until firm, about 3 hours.

EASY RUM RAISIN ICE CREAM

Steps:

• Place the raisins in a small bowl, pour on the rum, cover with plastic wrap, and allow the raisins to steep overnight.
• The next day, remove ice cream from freezer and allow to stand at room temperature until the ice cream is softened but not melting, about 15 minutes. Scoop the ice cream into a large bowl, and stir in the rum-soaked raisins, any extra rum in the bowl, and nutmeg until the ice cream is well mixed. The rum will soften the ice cream and make mixing easier.
• Pack the flavored ice cream back into the carton and refreeze until needed, at least 1/2 hour.