Tuesday, May 15, 2012

Rum Raisin Ice Cream & Caramel

I've never had rum raisin ice cream, but I have tried a rum raisin cupcake.  So when I came across this recipe from David Lebovitz, I just couldn't resist the idea of making yet another boozy ice cream.  Now, for the most part, I used his recipe but I did tweak a few things to suit my taste and to save me a trip to the supermarket.  So here goes... 

Rum Raisin Ice Cream & Homemade Caramel.

The star and co-star.  Can you tell which is which?

Dump 1 cup raisins in a pot and add ½ cup of Black Strap Rum.  Over low heat, bring the mixture to a slight simmer and stir for about a minute. Then, remove from the heat and cover with a lid.  Allow to return to room temperature (2 hrs) and chill in the refrigerator.

Chilled, plump and ready to go.

Caramel Time!  1 cup sugar + 1/4 cup water.  Stir to combine and scrape down the sides of the pot over low-to-medium heat.  Bring to a simmer without agitating the mixture any further.

Allow the mixture to reach a golden amber color and remove from the heat.

Quickly, add 1 cup heavy cream and whisk vigorously.  If the mixture seizes up on you, return to the heat and whisk until the caramel loosens up.  Lastly, add a pinch of salt or more if you want salted caramel.  Add 1/4 cup of bourbon or rum for a boozier caramel or half a stick of butter for a buttery caramel.  You're only limited by your imagination at this point.

The final product.

I missed a few snapshots in the sequence of the recipe but no matter.  I'll fill you in on the rest.

While, the raisins are macerating, whisk together 2 cups heavy cream, 1 cup milk, 2/3 cup sugar and a pinch of salt in a saucepan. Warm on medium heat until steaming then remove from the flame.

In a separate bowl, whisk 4 egg yolks until well-combined.  Slowly pour in the warm cream mixture while whisking rapidly to prevent the yolks from scrambling.

Return the entire mixture back into the saucepan and warm over medium heat.

Stir frequently.  Once the milk forms a custard thick enough to coat the back of a spoon, strain the custard and chill in the refrigerator for at least 1 hour.

Before placing the custard in your ice cream machine, strain the raisins of any remaining rum, and add it to the ice cream base.  Churn the mixture in the machine.  

Once the ice cream has reached a soft-serve consistency, with the machine still on, add the rum raisins so they spread evenly throughout the ice cream.  

Once thoroughly combined, transfer the ice cream to an airtight container and store in the freezer for 2-3 hours before serving.  

Serve as is, or take it over the top by topping it with your warm homemade caramel sauce.  This ice cream is fantastic.  I will make it again and maybe add something for texture.  

Oh, and that caramel sauce...it's great for dipping fresh cut apples, you can add some to your coffee, drizzle it over cheesecake...you can even take it with you and your partner into the bedroom and...

Like I said, you're only bound by your imagination.


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