Rum Currant Ice Cream Recipes

RUM AND RAISIN ICE CREAM

Steps:

• Place the raisins in a container with the rum, ensuring all the raisins are covered. Let them soak for 8 hours or overnight.
• Combine the cream, vanilla and milk in a saucepan. Bring to the boil then remove from the heat.
• In a large bowl, whisk together the sugar and egg yolks, until the mixture has gone pale in colour and doubled in size.
• Temper hot milk into the sugar yolk mixture, by slowly adding hot milk about 60ml (1/4 cup) at a time, whisking to distribute heat. Once all the milk has been added, transfer mixture back into the saucepan.
• Stir in the vanilla extract.
• Place the saucepan over medium-low heat. Stir until mixture reaches nappé consistency, or 80°C (180°F) on a kitchen thermometer. Let mixture sit at this temperature for 5 minutes to pasteurise the eggs.
• Remove from heat and pour the custard into a large mixing bowl. Place the bowl into icy water and stir until the custard has cooled.
• Pour the custard into an ice cream maker and churn according to your unit's instructions.
• After 30 minutes of mixing, add just the rum soaked raisins, plus 15ml (1 tbsp) of the rum to the ice cream. Continue churning until done.
• Transfer the ice cream to a sealable container and freeze for at least 3 hours or overnight.

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 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.)

RUM CURRANT ICE CREAM

Steps:

• Heat run 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 175F, 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 harde. (Due to rum, this ice cream will have a slightly softer texture than others.).