Susan's Rum Raisin Ice Cream

Susan's Rum Raisin Ice Cream Recipe
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Recipe Rating:
 1 Rating
Categories: Ice Cream & Ices, Quick & Easy
Keyword: homemade
Serves: 1-1/2 qts
Prep Time:

Ingredients

1/2 c raisins
2 oz rum
1/4 c distilled water
2 Tbsp sugar
1 c whole milk
3/4 c sugar or splenda blend
1/8 tsp salt
2 c heavy cream
1 Tbsp pure vanilla extract
(substitute rum flavoring if a stronger rum taste is desired)
Pinched by pmighaccio, and 46 more.
x4
Cooked to Perfection
Clinton, TN (pop. 9,841)
frenchtutor
Member Since Jan 2011
 
 
 
 
 
 
 
 
 
 
 
Susan's Notes:

I developed this recipe after studying about half a dozen different ones. I didn't want to do a custard, and I also didn't want to do too much rum.
This one tastes just right to me, and is easy to put together.
It makes enough to fill the Cuisinart ice cream freezer that holds up to 6 cups (1 & 1/2 quarts).

 

Directions
1
Place raisins, rum, water, and 2 tablespoons sugar in a small saucepan. Heat almost to boiling, remove from heat, stir well and refrigerate 1-2 hours or overnight.
2
In a medium bowl, using a whisk, combine milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1-2 hours, or overnight.
Do this at the same time as the raisins.
3
To make ice cream:
Turn on the Cuisinart ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 10-15 minutes. About 5 minutes before mixing is completed, add the reserved rum raisins and let mix in completely.
4
If you have a different type of ice cream freezer, follow manufacturer's directions for freezing and adding fruit.

I used mixed Jumbo raisins for my recipe. They are made from white, red, and purple grapes, and are larger than regular raisins.
5
Ice cream will be of soft-serve consistency when finished. For firmer ice cream, remove to a freezer container and freeze for 1-2 hours. Allow to sit at room temperature for 15 minutes before serving.
Comments

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user Susan Feliciano frenchtutor
Susan Feliciano [frenchtutor] has shared this recipe with discussion groups:
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PhyllisBaker
Phyllis Lively PhyllisBaker
 
 
 
 
 
 
 
Jun 30, 2012
okie dokie Susan - this is a save! I just bought my husband a nice old fashioned ice cream maker for Father's Day to bring back a childhood memory of taking turn cranking that thing. (He can be nostalgic... and me... I'm a modern millie and use the electric plug).
Thanks for the recipe -- AH - NO EGGS... interesting.
frenchtutor
Jun 30, 2012
Yes, Phyllis - no eggs, as this is not a custard-based ice cream.
I understand the custard bases turn out creamier in a home ice cream maker, hence their popularity. That's because the recipe doesn't have any gums or stabilizers.
But we love the consistency of the ice cream we churn without custard. It just freezes very hard - if you store it in the freezer, you'll have to take it out 15-20 minutes before serving just to dip it out.
janenov46
Jun 30, 2012
Saving and printing too, thanks for this one Sue. Holy cow, I used 2/3 of a cup of rum in mine, no womder it was so strong!
frenchtutor
Jun 30, 2012
I only buy rum in those little 2-ounce bottles, so this worked perfect for me.
didicoffeegirl
Didi Dalaba didicoffeegirl
 
 
 
 
 
 
 
 
 
Jun 30, 2012
Rum raisin is one of my ultimate favorites, and I have both a cuisinart and an older version given to me. It's the one that you let the machine run in the freezer and the cord is shaped to fit thru the freezer doors... it takes the cake on the cuisinart, I gotta be honest!! Have to pull that baby out and thank you!!

One question, if I use FF half & half will that sub for the dairy above? Let me know when you get a chance, thanks again!!!
frenchtutor
Jun 30, 2012
I haven't tried using fat free half and half because it's not something I buy - it's all chemicals and thickeners that I don't want to eat.
I have used 0% fat Greek yogurt in place of the cream, but it was a bit strong on the yogurt flavor (a vanilla recipe).
I think the less fat in the ice cream, the harder and more watery the finished product will be. You may just have to experiment.
frenchtutor
Jun 30, 2012
Another thought - find Jane McMillan's recipe, she uses a custard base. You could try that with fat free half & half. The eggs in the custard base give the ice cream richness.
I use Xylitol sugar substitute or stevia to sweeten all my ice cream, and control the calories that way. I can't tell the difference.
janenov46
Jun 30, 2012
It might work Sue. I usually use whole milk and heavy cream, but don't know why the ff might work here.
didicoffeegirl
Didi Dalaba didicoffeegirl
 
 
 
 
 
 
 
 
 
Jun 30, 2012
Susan and Jane thank you so much for your prompt responses!! I had bought them a while back and froze the FF ones. Tomorrow is shopping day, I think I will try with the heavy cream as you state. It's not like I'm going to eat the whole bowl.... *Didi looking sheepishly away* ;-)
Thank you!!!
cakesbydebby
Debby DeRousse cakesbydebby
 
 
 
 
 
 
 
Jun 30, 2012
Thank you susan for posting this. Rum Raisin is my all time favorite ice cream. Hope it's as good as Hagen Das...
janenov46
Jul 1, 2012
I don't eat a lot of ice cream. I make it for the same reason I make cookies and cake, for my friends, GW's co workers, and the lady at the gate for her dessert.
Didi, LOL! I usually turn down commercialy made ice creams. Home made ice cream is in a whole nuther planet. I would rather have a little bit of the real stuff made with whole milk and cream than a gallon of fat free. The first home made ice cream I made I wondered where that had been all my life! Then I made vanilla made with real vanilla beans...WOW!!!

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