WEBMar 9, 2024 · Place the saucepan back over medium heat and cook for 5-6 minutes while stirring continuously until the mixture thickens. Remove from the heat and strain the mixture into the smaller bowl of the ice bath. Add …
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WEBJan 13, 2023 · Whisk in about another cup and make sure it is well blended with the egg yolk mixture. Finally add the remaining scaled milk and …
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WEBJan 19, 2023 · Stir in raisins – Add the rum soaked raisins and stir to mix through. Whip cream until it is well whipped. It will take about 2 1/2 to 3 minutes with a handheld …
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WEBMay 6, 2024 · Let the raisins soak up the rum until plump, about 4-6 hours. In a medium bowl, whisk together the egg yolks and granulated sugar until smooth and pale yellow in …
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WEBJan 9, 2020 · Directions. Place raisins in a small bowl, pour rum on top, cover with plastic wrap, and allow to steep overnight. The next day, remove ice cream from the freezer …
WEBMar 15, 2024 · Transfer the egg mixture to the saucepan. Cook the mixture over medium heat, stirring continuously with a heatproof spatula, until the mixture is thick enough to coat the spatula, about 5-6 minutes. …
WEBJul 23, 2018 · Instructions. Place the raisins and rum in a small saucepan and bring to a simmer over low heat. Remove from the heat and let the mixture stand for 1 hour. (You can do this step one day in advance.) …
WEBJan 8, 2021 · In a medium saucepan, combine the milk, whipping cream, sugar, corn syrup and salt. Use a wooden spoon to stir together over medium high heat until the mixture begins to boil. Reduce heat, slightly …
WEBMar 29, 2023 · Place the raisins in a container with a tight-fitting lid and add rum. Cover and shake to evenly coat raisins in rum, let sit at room temperature at least overnight and up …
WEBJul 8, 2017 · Cook over medium heat until it comes to boil. Remove from the heat, cover and set aside. Once cooled, store the raisins and rum in a glass jar with a lid at room temperature until needed. Add the milk to a …
WEBJun 28, 2020 · Pour rum and 1/2 tbsp vanilla extract over raisins. Place in fridge for 30 minutes-1 hour to allow raisins to soak up rum and plump up. In bowl of a stand mixer fitted with whisk attachment, whisk heavy …
WEBAug 17, 2014 · Freeze 30 minutes for a firmer texture. If using a Vitamix (a very high-powered food processor might also work): Pour the mixture into an ice cube tray and …
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WEBAug 20, 2004 · Whisk egg yolks and sugar in large bowl until blended. Bring milk and whipping cream to boil in heavy large saucepan over medium heat. Gradually whisk into …
WEBFreeze the ice cream for at least 4 hours, or until firm and scoopable. Serve and Enjoy: Once frozen, scoop the Rum Raisin Ice Cream into bowls or cones and serve …
WEBStep 3. Remove base from heat, stir in the rum extract, then pour through a fine-mesh strainer into an empty CREAMi™ Pint. Place into an ice bath. Once cooled, place …
WEBAt the same time place the Heavy Cream (2 1/2 cups) and Milk (1 1/2 cups) in a saucepan and let it warm through (almost to a gentle simmer). step 4 Before adding the sugar-egg mixture to the pot, add a little of the warm …
WEBJun 8, 2021 · Stir in the vanilla extract and 1/4 cup of the rum. Cool completely. Pour the custard base into an airtight container and chill in the refrigerator at least 8 hours before …