Rum And Raisin Ice Cream

Rum and raisin ice cream is believed to have originated in the Caribbean, where rum is a popular ingredient in desserts.

This is vegetarian and gluten free recipe. Dish can be prepared in 260 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.

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Medium

Rum And Raisin Ice Cream

Cooking Method: Freezing Cuisine: Global Courses: Dessert Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 20 min Rest Time 240 min Total Time 4 hrs 20 mins

Servings: 6 Calories: 1500

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 teaspoon Rum
• 1 cup Raisins
• 1 teaspoon Vanilla extract
• 2 cup Heavy cream
• 1 cup Whole milk
• 0.75 cup Granulated sugar
• 4 large Egg yolks

Instructions

1. In a small bowl, soak the raisins in rum for at least 1 hour.
2. In a medium saucepan, heat the heavy cream, milk, and vanilla extract over medium heat until it begins to steam.
3. In a separate bowl, whisk together the egg yolks and sugar until light and fluffy.
4. Slowly pour the hot cream mixture into the egg yolks, whisking constantly.
5. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
6. Remove from heat and let cool completely.
7. Once cooled, stir in the soaked raisins and rum.
8. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions.
9. Once churned, transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm.
10. Serve and enjoy!

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 14g22%

Total Carbohydrate 27g9%

Sugars 22g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.