Name: Rum Raisin Ice Cream
Prep time: 4 min
Cook time: 16 min
Total time: 20 min
Yield: 4 servings
Cuisine: スイーツ
Ingredients: Milk 200ml; Heavy Cream 200ml; Egg Yolks 2; Sugar 70g; Raisins 80g; Rum 2 tbsp; Vanilla Extract 3-5 drops

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Original: English

Rum Raisin Ice Cream

by 料理研究家ゆかり

You'll never go back to store-bought ice cream after trying this。 Here's how to make a rich, Häagen-Dazs-style rum raisin ice cream that's ready by simply mixing and chilling. It's so incredibly delicious, you'll be hooked after the first bite. Enjoy this authentic, restaurant-quality dessert easily at home.

Ingredients

Scale:

Main Ingredients (4 servings)

Seasonings

📖Cooking Basics

dry（tantanmen）

Steps

Place 80g of raisins in a bowl, pour hot water to cover them, and let sit for 1 minute. (This is the key!) Removing the vegetable oil coating from confectionary raisins helps them absorb the rum better.
🕒 01:36
Drain the raisins and thoroughly pat them dry with paper towels.
🕒 02:29
Return the dried raisins to the bowl, add 2 tbsp of rum, and mix well. Cover tightly with plastic wrap and refrigerate for 1 hour to soak. (This is the key!) Soaking for at least 1 hour, or up to overnight, will enhance the flavor.
🕒 02:46
In a saucepan, combine 200ml of milk and about 1/3 of the 70g sugar. Heat over medium heat, stirring, until the sugar dissolves and the mixture just begins to simmer around the edges.
🕒 03:26
Once the sugar has dissolved, remove from heat and let cool slightly. (This is the key!) Be careful not to let it boil.
🕒 03:56
In a separate bowl, lightly whisk 2 egg yolks. Add about half of the remaining 70g sugar and whisk for 1 to 1.5 minutes until pale and thick. (This is the key!) If you don't mix immediately after adding sugar, the yolks can absorb moisture and leave lumps.
🕒 04:06
While whisking the egg yolks, gradually add the slightly cooled milk mixture and mix well.
🕒 04:56
Strain the combined egg yolk and milk mixture back into the saucepan. Heat over low heat, stirring constantly, until it thickens slightly and fine bubbles disappear. Stop heating. (This is the key!) Heat over low for about 2 minutes, being careful not to boil. Boiling will cook the egg yolks and cause separation.
🕒 05:14
Place the saucepan in an ice bath and stir until it's slightly cooler than lukewarm to the touch. (This is the key!) Mixing with the heavy cream while warm can cause separation, so cool it thoroughly.
🕒 06:07
In another bowl, combine 200ml of heavy cream and the remaining 70g sugar. Whip while in an ice bath until soft peaks form (about 70% whipped).
🕒 06:42
To the cooled milk mixture, add 3-5 drops of vanilla extract and all of the soaked raisins, including the rum. Mix well. (This is the key!) It's best to add the soaked raisins to the milk mixture before combining with the whipped cream.
🕒 07:15
Add the whipped cream to the milk and raisin mixture in several additions, gently folding it in with a rubber spatula. (This is the key!) Adding the whipped cream in stages will result in a lighter texture.
🕒 07:52
Once everything is combined, pour into a container, level the surface, and cover with plastic wrap. Freeze for about 3 hours.
🕒 08:30
After 3 hours, remove from the freezer and stir thoroughly with a spoon. (This is the key!) Stirring once when it's about half frozen will create a smoother, more creamy texture.
🕒 08:47
Level the surface again, cover with plastic wrap, and freeze overnight until firm. (This is the key!) It will be hard to scoop right after taking it out of the freezer. Let it sit at room temperature for a few minutes before serving for easier scooping.
🕒 09:16