Skip to main content

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

Labels:

Comments

  1. KimmyAugust 5, 2013 at 3:39 PM

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

    ReplyDelete
    Replies
    1. Sokehah cheahAugust 6, 2013 at 12:29 AM

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

      Delete
  2. ann lowAugust 5, 2013 at 3:42 PM

    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. PHAugust 5, 2013 at 6:49 PM

    Cheah, this is a very yummy ice-cream!

    ReplyDelete
  5. Angie's RecipesAugust 5, 2013 at 8:47 PM

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

    ReplyDelete
  6. AmeliaAugust 6, 2013 at 8:53 PM

    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. ZoeAugust 7, 2013 at 7:01 AM

    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. lenaAugust 7, 2013 at 8:55 AM

    one of my favourites too, cheah :)

    ReplyDelete
  9. Baby SumoAugust 8, 2013 at 4:33 PM

    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. Amy Cheong, DesirablerecipesAugust 12, 2013 at 4:59 PM

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

    ReplyDelete
  11. Haven HouseSeptember 12, 2013 at 5:10 PM

    Nice beautiful recipe ..

    ReplyDelete
  12. AnonymousJune 21, 2014 at 11:03 AM

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

    Thank you.
    Evangst@hotmail.com

    ReplyDelete
    Replies
    1. Sokehah cheahJune 22, 2014 at 10:55 AM

      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

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe

Marble Loaf ~ 大理石面包

  This is my first attempt at making bread with half high protein bread flour and half plain flour.  The crumb is tender and softer than with totally bread flour and it has a pleasant chew and not crumbly.  The crust stays thin and crisps up nicely and not hard to chew.  You can slice up the bread and freeze it for breakfast the next day. Marble Loaf (using 50% high protein and 50% plain flour) Ingredients For Tangzhong 15 gm (taken from total 300 gm) high protein flour 75 ml water or milk, or a mix, preferably milk Method Whisk the 15 gm flour with the 75 ml liquid in a small saucepan. Cook over medium heat, stirring constantly until it thickens into a paste, about a minute or two. Let cool to room temperature before using in dough. Note :- Tangzhong can be made ahead and stored in the fridge for 1 to 2 days. Use the cling wrap to touch the tangzhong to prevent it from drying in the fridge. Ingredients 135 gm high protein flour (after removing 15 gm for tangzhong). ...
Post a Comment
Read more