Rating: 5.00
(1)

Rum Raisin White Chocolate Ice Cream

By Daria
May 17, 2022

Rum Raisin White Chocolate Ice Cream with only five ingredients -it'll be hard not to find something everyone loves about these gelatos.

How often do you buy ice cream from the store? It’s no wonder that so many people are trying to make their own. The quality of those found at your favorite carton shop just can’t compare with what homemade offers, especially regarding taste and the rich, creamy texture the Rum Raisin Ice Cream recipe provides!

With only five ingredients – including white chocolate rum raisin swirled together into delicious gelato-style bliss- it’ll be hard not to find something everyone loves about these gelatos.

How to choose the best ingredients for Rum Raisin White Chocolate Ice Cream

Yolks: The yolk of the eggs is very important because they are fresh.

Testing egg freshness is a simple yet effective method. Just place your eggs in water. If they sink to the bottom, they’re very fresh and perfect for ice cream. If they hover slightly above the bottom, they’re still good, ideal for baking. But if they rise high above the bottom, it’s a sign they’re not suitable for consumption and should be discarded.

We have an expiration date when we buy eggs, but we should remember that sometimes other buyers transfer from one container to another. It’s worth checking out.

White chocolate: White chocolate chooses the cheapest chocolate for ice cream, bud. You still like such eggs because their taste will emphasize the flavor of ice cream. I do not recommend baking chocolates because they taste worse. Baking chocolates are suitable for cakes, but I recommend ordinary chocolates for creams and ice cream..

Whipping cream: Add the freshest whipping cream you can get. When you open the container and the cream is thick, I do not recommend it because it may already have a different taste, and the flavor in the ice cream is given by cream and white chocolate.

Milk: You can use any milk. This amount will not make the ice cream any less creamy. Chocolate gives this tone, and cream emphasizes it. Milk is available, so the ice cream is manageable and fatty.

Dark rum: The dark rum should be what you have at the moment. You can also add white rum, but the white rum has no aroma characteristic of rum.

Raisins: You can use raisins or whatever you have at home. But, it is for you that this ice cream is to taste.

Tips and tricks for Rum Raisin White Chocolate Ice Cream

  • You can soak the raisins in rum for a few days, then they acquire a unique aroma. However, remember to keep them in a closed container.
  • If you don’t have rum, you can replace it with vodka and rum flavor for baking.

More recipes for ice cream and sorbets

Rich Milk Chocolate Ice Cream

Burnt Butter Ice Cream

Homemade Gelato (ice cream)

Strawberry Banan Sorbet No Sugar

Rum Raisin White Chocolate Ice Cream

5 from 1 vote
Ice cream is one of life's greatest joys, but the store-bought variety leaves much to be desired. With just five ingredients, you can make your own delicious white chocolate rum raisin ice cream at home! It takes time for sure–and maybe even some patience from kids who want their eats now. It'll be worth every second spent cooking because this stuff tastes so good that you won't want any other kind again…especially when compared with those found on shelves these days, which seem more interested in keeping us fat than satisfying taste.
Servings 17
Prep Time 20 minutes
Cook Time 4 hours 30 minutes

Ingredients
 
 

  • 3 yolks
  • 10 oz white chocolate
  • 1 1/4 cup whipping cream
  • 3/4 cup milk
  • 1/2 cup dark rum
  • 1/2 cup raisins

Instructions
 

  • Soak the raisins in rum overnight. There should be enough rum to cover all the raisins. It came out to me about 100ml, but it also depends on the bowl size where you soak the raisins.
  • After the night, when the raisins are filled with rum, we start making ice cream.
  • Soak the chocolate in a water bath.
  • Beat yolks to a fluffy mass until it becomes a few tones lighter.
  • Then add the milk and cream and whip. We heat everything up to 85 degrees C/ 185 degrees F. If we do not have a thermometer, the mass should be a moment before boiling but not boiling. We always stir the yolks so that they do not cook for a few days and the milk with cream does not burn.
  • Add the melted white chocolate and mix them well.
  • We put this mass into an ice cream maker. Then, we add the raisins practically with the entire content only when the mass is thick because the rum should completely absorb the raisins.
  • If you are making ice cream in a freezer, cool the mass well in cold water before putting it into the freezer, and then put the ice cream in a plastic container in the freezer for 1.5 hours. After each such period, remove the ice cream and stir it, and add the raisins for the first time.
  • The ice cream should be ready in about 4.5 hours. It depends on our ice machine and the temperature the freezer is set to.
    Bon Appetit!

Nutrition

Calories: 193kcalCarbohydrates: 14gProtein: 2gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 59mgSodium: 26mgPotassium: 108mgFiber: 1gSugar: 11gVitamin A: 325IUVitamin C: 1mgCalcium: 63mg
Calories: 193kcal
by Meal Type: Desserts
by Season: Spring, Summer

Join the Conversation

  1. 5 stars
    What an easy and delicious ice cream. Always use a soft scoop; it makes it easier to put portions.

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