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
Egg yolks: Fresh egg yolks are essential for a rich and creamy ice cream texture. To check freshness, place an egg in water—if it sinks, it’s very fresh; if it floats, it’s no longer suitable to use. Even if there’s an expiration date, it’s always worth double-checking.
White chocolate: Choose good-quality white chocolate that you enjoy eating, as it will define the flavor of the ice cream. Avoid baking chocolate—it’s usually less flavorful and not ideal for desserts like ice cream.
Heavy cream: Use fresh, high-quality whipping cream. It should be smooth and pourable—if it’s already very thick or has an unusual texture when opened, it may not be fresh and can affect the final taste.
Milk: Any type of milk will work. It helps balance the richness of the cream and chocolate, giving the ice cream a smooth and creamy consistency.
Dark rum: Use dark rum for a deeper, more aromatic flavor. You can substitute with white rum, but it won’t provide the same depth. The alcohol also helps keep the ice cream softer.
Raisins: Use raisins or any dried fruit you like. Feel free to adjust or substitute based on your taste—it’s your ice cream, so make it your favorite.
Top Tip for Success
If you're going to make this recipe, make sure to follow this top tip!
- Soak the raisins in rum for a few hours or even a few days to enhance their flavor—store them in a sealed container in the fridge.
- If you don’t have rum, you can use vodka with a few drops of rum extract to mimic the flavor.
- Drain the raisins slightly before adding them to the ice cream to avoid excess liquid.
- Add the raisins at the end of churning or just before freezing for even distribution.
- A small amount of alcohol helps keep the ice cream softer and easier to scoop.
- Let the ice cream sit at room temperature for a few minutes before serving for the best texture.
- Store in an airtight container to prevent ice crystals and preserve flavor.
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Rum Raisin White Chocolate Ice Cream
Ingredients
Method
- 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!
Nancy says
What an easy and delicious ice cream. Always use a soft scoop; it makes it easier to put portions.