Skip to main content
logo
Food Advertising by

Rum and Raisin Ice Cream


One of my family's favourite dessert is Rum and Raisin ice cream.  However, this flavour is not always readily available in the stores.  So I had to spend some time surfing the internet to hunt for recipes and after taking some tips from here and there, came out with this recipe which was easy to prepare and most importantly, it yielded good result.










Recipe for Rum and Raisin Ice Cream

    Ingredients
  • 3 Tbsp raisins
  • 1/4 cup Rum
  • 1 cup cream
  • 1 cup milk
  • 1/2  tsp vanilla
  •  6 oz. brown sugar
  • 4 egg yolks

Method
  1. Soak the raisins in Rum, overnight.  Strain, set aside the raisins and Rum.
  2. Heat the cream, milk and vanilla on low heat.  Once the milk foams up, remove from heat.
  3. Whisk brown sugar and egg yolks till pale and thick, gradually add in the warm milk, whisking continously.  Pour the mixture back into the saucepan, with a wooden spoon cook over low heat, stirring continuously until the mixture coats the back of the wooden spoon.
  4. Add Rum into the mixture.  Cover with cling wrap, once cool, refrigerate overnight.
  5. Churn the mixture in an ice cream maker for 30 mins. and add in the raisins at the end of churning.


I am submitting this to the Little Thumbs Up "Egg" event organized

Comments

  1. Hi Cheah, you are really soooo good with ice cream making...How I wish I can try them.

    ReplyDelete
    Replies
    1. It's the ice cream maker that churns out the yummy ice cream,not me, Kimmy!

      Delete
  2. I love rum and raisin ice cream and yours looks so creamy and yummy. Wish I can have a scoop right now :)

    ReplyDelete
  3. ivy sew http://simplybeautifulhealthyliving.blogspot.comAugust 5, 2013 at 3:51 PM

    My fav ice cream. So yummy. Thanks for sharing, Cheah :)

    ReplyDelete
  4. Cheah, this is a very yummy ice-cream!

    ReplyDelete
  5. Rum and raisins...the combo reminds me of X'mas. So creamy and delicious!

    ReplyDelete
    Replies
    1. Now that you mention it, it does sound X'masy!

      Delete
  6. Hi Cheah, your ice cream combo look really good. So refreshing and inviting. Can pass me 2 scoops. :))

    Have a nice week ahead.

    ReplyDelete
  7. Hi Cheah,

    I have to plan ahead if I'm making this delicious rum and raisin ice cream... Mostly important, I have to steal some of my husband's rum first :p

    Love this classic ice cream combination :D

    Zoe

    ReplyDelete
  8. one of my favourites too, cheah :)

    ReplyDelete
  9. Hi Cheah, we love rum and raisin ice cream too but you are right, it's difficult to find them in supermarkets nowadays. Would love to try this when I get an ice cream maker. Thanks for linking to LTU :) -Yen

    ReplyDelete
  10. Your ice cream use milk instead of condensed milk. Will definitely try it out. Thanks.

    ReplyDelete
  11. Hi, love this ice cream, may I know whst cream should I use?

    Thank you.
    [email protected]

    ReplyDelete
    Replies
    1. You can use either whipping cream or heavy cream.

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Curry Chicken Puff ~ 咖哩鸡角

This is a 'cheat' version of curry puffs.  Why do I say 'cheat'?  Because the puff pastries were store bought.  It's very much easier to make these curry puffs snack with instant pastry for if I were to make the pastries from scratch it's going to be very tedious.  Also, shaping and baking them in a muffin pan is less time consuming.  Enjoy!




Curry Chicken Puff  ~   咖哩鸡角

Ingredients

1 packet Kawan puff pastry (store bought)300 gm chicken breast, diced into cubes1 potato, peeled and diced into cubes2 red onions, chopped2 tsp curry powder (or more if you prefer it more spicy)1 lemon grass, smashedcurry leavessalt to taste1 egg + 1 tsp water for egg wash1/4 tsp chicken granulesMethod for the filling Marinate the chicken cubes with the curry powder and some salt.In a pan, saute the onions with some oil, then add in the smashed lemon grass, curry leaves, then the marinated chicken cubes.Add in the potato and some water, chicken granules, cook till everything is cooked t…