Rum Raisin Pecan Ice Cream
Votes: 1
Time: 3 hours 40 minutes
Natural homemade ice cream is a delight when it combines sophisticated flavors, like this rum raisin ice cream with crispy toasted pecans. To make it, you'll need an ice cream maker to freeze the vanilla custard. While it's cooking, soak light and dark raisins and orange zest in dark rum. This will infuse the raisins and rum with vibrant flavors, which will be used as a flavoring for your dessert. The raisins and nuts are mixed into the finished ice cream. You can serve it soft-serve straight from the ice cream maker or let it set in the freezer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/3 cup dark raisins
- 1/3 cup light raisins
- 0.5 cups dark rum
- 1 strip of orange zest, 8 cm long.
- 1.5 cups heavy cream
- 3/4 cup whole milk
- 1 vanilla bean, split lengthwise
- 2/3 cup sugar, divided
- 4 large egg yolks
- A pinch of salt
- 1/2 cup toasted pecans, cooled and coarsely chopped
We recommend
Cooking the dish according to the recipe:
- Place the dark and light raisins, rum, and orange zest in a small saucepan. Bring the mixture to a boil over medium heat, remove from heat, and cover.
- Meanwhile, pour the cream, milk, vanilla, and 1/3 cup sugar into a large saucepan and bring to a boil over medium heat. Place the egg yolks, the remaining 1/3 cup sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3-4 minutes, until the mixture thickens. Lift the paddle – the mixture should flow down in a slow ribbon.
- Reduce mixer speed to low and pour 1/2 cup of the hot cream mixture into the egg mixture. Stirring with a wooden spoon, pour the egg mixture back into the saucepan and cook over medium heat, stirring almost constantly, for 8-10 minutes, until the mixture thickens (180°F - 182°F on a candy thermometer). The mixture will be thick enough to coat the back of a spoon (run your finger across the spoon and it will leave a mark).
- Immediately strain the cream through a fine sieve, discarding the vanilla bean. Refrigerate for at least 3 hours until chilled.
Meanwhile, toast the pecans on a baking sheet in the oven at 350°F (175°C) for 5 to 10 minutes, until lightly browned. - Before freezing, drain the rum from the raisins (do not discard it) and discard the orange zest. Stir 3 tablespoons of rum into the cream mixture (discard the rest). Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Finally, fold in the raisins and pecans, transfer to a quart-size container, and freeze.
Exit: about 1 l.
Categories:
Recipe collections
Similar recipes
