Homemade Rum Raisin and Slivered Almond Ice Cream

Tiffany Bannworth

By
@MissAnubis

This recipe can add a multitude of things, but my favorite is to swap out the almonds for pistachios.

If you decided to add chocolate chips, do not do so until after the first hour of freezing.

Serve with whipped cream or even a scoop into your favorite hot coffee.

Enjoy!


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Comments:

Serves:

3-4 cups. About 8-10 scoops.

Prep:

5 Min

Cook:

3 Hr 10 Min

Ingredients

6 c
heavy cream
1 c
raisins
3/4 c
slivered almonds
2
eggs
3/4 c
dark brown sugar
1 1/2 Tbsp
vanilla
1/2 c
dark, spiced rum (can substitute with 1tbsp rum extract)
1 pinch
sea salt

Directions Step-By-Step

1
Place all ingredients in a pot. Bring to a boil while whisking the entire time. This is important so that you do not scramble your eggs.
2
Then drop to low/simmer. Cook for 1 hour. Stirring frequently, so that the raisins do not stick to the bottom of the pan. The almonds float.
3
After the cream has reduced by a fourth to a half, place in freezer in a bowl of your choice. If you do not reduce, your ice cream with have too much water content, and it will be icy.
4
After the first hour, stir every 30 minutes for 3 additional hours.
5
Of course, you may dump this in an ice cream maker, as well.
6
Now it is ready to serve.

About this Recipe