Monday, June 13, 2011

Rum raisin vanilla ice cream 酒漬葡萄乾香草冰淇淋

I am sure it doesn't matter where you live, as long as you are in the north hemisphere, the weather is steaming hot right now. My husband and I were planning to go live in a cave now, but that was a wishful thinking. We don't have an air conditioner at home, so we are living the caveman's life but not in a cave. Making some ice cream to cool down the heat in us is more close to reality. We don't have an ice cream maker either, so I found this recipe on Carol's Blog to make it by hand. It is actually pretty good! Plus, it's always sweeter to enjoy the product after laboring. The special part of this ice cream is the rum raisin, giving the ordinary vanilla ice cream a nice twist.

Ingredients (makes about 1 pint = 500 mL):

A. Heavy whipping cream 150 g, sugar 10 g
B. Milk 200 g, pure vanilla extract 1 tsp
C. 4 egg yolks, sugar 40 g


1. Soak 1/3 cup of raisins with rum. Add rum to just cover the raisins. Soak for at least 2 days.

2. Beat the ingredients in A only until 60-70% of maximum volume. Store in the refrigerator.

3. Cook the ingredients in B on low heat with constant stirring until it starts to bubble near the edges. Remove from heat.

4. Beat the ingredients in C on high speed until pale and fluffy.

5. Add B into C, mix well. Then heat it on low heat in a water bath. Beat it into a thick foamy fluffy mixture. It should be able to coat your spoon, and if you draw a line through the back of your spoon, it shouldn't run back together. (The whole process takes about 10 minutes.)

6. Soak the mixing bowl with the custard in an ice bath to cool.

7. Mix with the beaten whipped cream in A. 

8. Cover with plastic wrap and freeze in the freezer.

9. Scrap it with a spoon after 3-4 hr. Add the soaked raisins in. (Remove excess rum.) Mix well.

10. Return to the freezer for at least 12 hrs.

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