Rum Raisin Ice Cream
Rum raisin ice cream made only with eggs, cane sugar, and raisins soaked in rum.
It is the perfect treat for a hot summer day.
It is delicious on its own, and you can easily enjoy various flavors by changing the toppings.
[Ingredients] (Makes a manageable amount)
・Eggs (size M)... 5 (separated into yolks and whites)
・Cane sugar... 3.5 tablespoons
・Raisins... 20g
・Rum... 30cc
[Instructions]
Preparation
・Boil water in a pot, add the raisins once boiling, and boil for about 1 minute over high heat.
・Drain in a colander, pat dry, then spread out on paper towels to dry for a while.
・Place the dried raisins in a sterilized storage container, pour in the rum, and let it sit in the refrigerator for a while.
※ It is recommended to let the rum-soaked raisins sit in the refrigerator for at least one day.
2. Whisking
・Separate the eggs into yolks and whites.
・Beat the egg yolks and add a tiny bit of rum to add flavor.
・Place the egg whites in a bowl, add 1/3 of the cane sugar, and whisk using a blender or whisk.
・While checking the consistency of the egg whites, add another 1/3 of the cane sugar and continue whisking.
・Add the remaining 1/3 of the cane sugar and whisk until stiff peaks form, then add the beaten egg yolks.
・Once the egg whites and yolks are fully combined and thick, the whisking process is complete.
・Pour into a container, sprinkle with the rum-soaked raisins, and freeze thoroughly for one day.
※ It is also a good idea to chill the glass serving dish thoroughly in the refrigerator.
3. Serving
Serve in the glass dish taken from the refrigerator and it is ready!
[Quick Notes]
・Boiling the raisins makes them soft and easier to eat.
・For toppings, feel free to use fruits, nuts, or whatever you like.
・If you add too much rum, it will take on the color of the rum as shown in the image and become more like a sorbet💦
・Since this rum raisin ice cream uses rum, please refrain from driving after eating it.
Next time, I will share a recipe for "Noodle soup base made with donko shiitake, kombu, and bonito dashi".
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