Rosie Has A Hankerin' For Rum Raisin Ice Cream.

 
















 Rosie loves ice cream.

Especially, homemade ice cream.

And it's even better if some booze is involved.

 Some time ago, I'd made an absolutely decadent Rum Cake. 

And ever since then, whenever I went into my pantry opened the hall closet, that partial bottle of rum would stare at me, whispering, "Use me...  Drink me...  You know you want me."

I finally succumbed to Cruzan's siren song today.

I made Rum Raisin Ice Cream.

My only question is, "Why did I wait so long?"

 As usual, Rosie is making it up as she goes along.

Come along for the ride.

You'll be glad you did.

Rosie's Rum Raisin Pecan Ice Cream

1 cup raisins

1/3 cup rum

1 TB vanilla extract

Combine raisins, rum, and vanilla in a small bowl.

Let sit overnight so the raisins can soak up all that alkyholic goodness.

3 egg yolks, room temperature

1/2 cup granulated sugar

1/4 cup brown sugar

14 oz. skim milk

2 oz. heavy cream

1 TB vanilla

1 pint heavy cream

1/3 cup chopped pecans

First a bit of explanation.  Instead of 14 oz. skim and 2 oz, heavy cream, you could use 16 oz. (1 pint) of whole milk.  However, I never have whole milk on hand.  I always have skim and cream on hand, so I substitute accordingly.  To approximate 1 cup (8 oz.) whole milk, I use 7 oz. skim and 1 oz. heavy cream.

As for the room temperature eggs, you get more volume beating eggs at room temperature than at refrigerator temperature.

That explained, let's make ice cream!

Beat yolks on high speed.  Gradually beat in granulated sugar, until mixture is light, thickened a bit, and lemon-colored.  Beat in brown sugar until combined well.

Scald the 14 oz. skim milk and the 2 oz. heavy cream in a medium sauce pan.  Bring it just to a boil, then remove from heat.

Slowly pour about a cup of the hot milk/cream mixture into the egg mixture, beating the entire time.  You want to temper the eggs, not scramble them.  Tempering means raising the temperature of the eggs without cooking, or scrambling them.  This technique is used in custards, puddings, and sauces which rely on eggs for their thickening power.  Slowly pour the tempered egg/sugar mixture into the saucepan and cook over medium heat, whisking the entire time, until mixture is thickened.  Temperature should register at about 190°.  You don't want the mixture to boil.  Just let it puff out some steam.  Remove from heat and whisk in the pint of heavy cream and the remaining tablespoon of vanilla.  Yes, I like vanilla.  Set the saucepan in the fridge and let mixture cool before continuing.

Pour custard mixture into ice cream maker and start processing.  After about 20 minutes, add the raisins to the ice cream along with the pecans.  You can either drain the raisins or not.  If you want more boozy flavor in the ice cream, add the rum to the mixture.  If you just want a pop of booze in the raisins, then drain them. Continue processing another 5-10 minutes.

Transfer to containers and freeze.

     

 This mixture is merely the beaten egg yolks with granulated sugar and the brown sugar.

You want it beaten until it's this light in color.

 Here's my thickened, chilled custard mixture,

the boozy raisins, and my pecans.

Now, if you want more pecans, by all means add 'em in.

I had the 1/3 cup left in the refrigerator and I was too lazy to go down to the utility room freezer to get any more.

  

After 20 or so minutes of churning in the ice cream machine,

add in the rum raisins and pecans.

Continue processing for another 10 minutes or so.

Oh goodness. This is exquisite.

You know what's really good?
Pour some coffee into the ice cream.

Rosie's breakfast - the breakfast of champions.

Most excellent!