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Boopie, I think this is better than the spoon. [img]/forums/images/graemlins/laugh.gif[/img]
Don’s Rum Raisin Ice Cream
Ingredients:
16 oz. Heavy Cream
16 oz. Milk (I used 2% Lactose free milk)
8 oz. Granulated Sugar
2 large Egg yokes
½ tablespoon vanilla extract
6 oz. golden raisins
7 0z over-proof rum(white)
Method:
1. In a small jar with lid or similar, place raisins and cover with rum. Leave in refer over night or 1 day, until most of rum is absorbed.
2. In medium to large pot, heat milk and cream.
3. Using a small bowl, take two tablespoons of the rum used to soak raisins and beat into the two egg yokes and the sugar. Also beat in the ½ tbls. Of vanilla. Note: If there is no rum, add some fresh rum. Da
4. When milk mixtures begin to first boil(little bubbles on the top inside of pot) or 110 degrees, take about a ½ cup and liaison it into the beaten egg mixture. This is done to bring the egg up to a temperature as not to cook them when adding them to the heated milk mixture. You need to stir constantly while slowly adding the hot milk to beated eggs.
5. Repeat the method when transferring the liaison back to the milk mixture.
6. After stirring in the mixture, heat until the cream covers the back of a wooden spoon or until the mixture just begins to rapid boil. Stir constantly to avoid sticking.
7. Pour the mixture, also called a “custard”, into a container with a lid. Add the raisins.
8. Place a piece of clear plastic over the top to avoid a skin. Cover with lid to container and refrigerate over night.
9. If impatient, place the container in a bath of ice and water to chill to 40 degrees.
10. Place mixture in a commercial ice cream maker and follow manufactures directions. Note: because of the alcohol content, mixture will need to go into the refrigerator for additional hardening. It will still be a little soft.
Should make about a quart.
Not really for children
Don’s Rum Raisin Ice Cream
Ingredients:
16 oz. Heavy Cream
16 oz. Milk (I used 2% Lactose free milk)
8 oz. Granulated Sugar
2 large Egg yokes
½ tablespoon vanilla extract
6 oz. golden raisins
7 0z over-proof rum(white)
Method:
1. In a small jar with lid or similar, place raisins and cover with rum. Leave in refer over night or 1 day, until most of rum is absorbed.
2. In medium to large pot, heat milk and cream.
3. Using a small bowl, take two tablespoons of the rum used to soak raisins and beat into the two egg yokes and the sugar. Also beat in the ½ tbls. Of vanilla. Note: If there is no rum, add some fresh rum. Da
4. When milk mixtures begin to first boil(little bubbles on the top inside of pot) or 110 degrees, take about a ½ cup and liaison it into the beaten egg mixture. This is done to bring the egg up to a temperature as not to cook them when adding them to the heated milk mixture. You need to stir constantly while slowly adding the hot milk to beated eggs.
5. Repeat the method when transferring the liaison back to the milk mixture.
6. After stirring in the mixture, heat until the cream covers the back of a wooden spoon or until the mixture just begins to rapid boil. Stir constantly to avoid sticking.
7. Pour the mixture, also called a “custard”, into a container with a lid. Add the raisins.
8. Place a piece of clear plastic over the top to avoid a skin. Cover with lid to container and refrigerate over night.
9. If impatient, place the container in a bath of ice and water to chill to 40 degrees.
10. Place mixture in a commercial ice cream maker and follow manufactures directions. Note: because of the alcohol content, mixture will need to go into the refrigerator for additional hardening. It will still be a little soft.
Should make about a quart.
Not really for children