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Rum Raisin Ice Cream with Cajeta

34 comments /
What is it about Rum Raisin Ice Cream that seems so classy?  Oh, wait...that's just me who sees it that way?  Well, okay.  But it's true, I've always seen it like that.  Rum Raisin: the Sophisticate's Ice Cream.  Could that explain why I've never eaten before now?  I mean, I can be sophisticated if the moment calls for it, but that's not one of the words that I'd pull out of my proverbial hat when someone asks me for three words to describe myself.  If you know what I'm sayin'.  But anyhoo...I figured since I was riding the rum train right now, I'd finally cross it off my my never-shrinking, ever-growing "to make" list.

I found a great book that I sticky-tabbed up like crazy, but the very first page I happened upon when I picked it up to flip through it at the library, happened to contain Rum Raisin.  A sign.  I think that perhaps it's partly just the romance of rum-macerated raisins that seems all-grown-up to me.  And though I joke when I stick words like "classy" and "sophisticated" on this ice cream, it's really not all that far from the truth.  It really is an ice cream for grown-ups.  My oldest ate a bowl and promptly declared himself drunk.  Pshaw, as if he'd know.  Middle child took one bite and ptooey-ed all over the yard.  That left Sweet Thang.  He "just said no".  As in...he wasn't even gonna go there.  However.  The adults in the family enjoyed this batch.  It was sort of strange to me.  I mean, raisins in ice cream.  I must have initially been more focused on the rum part.  Raisins are kind of a weird addition to frozen dessert, if you ask me.  I thought they needed a little foil, for which a rich ribbon of Cajeta was perfect.  Mexi likes it alot because it brings back memories of when he was a bodybuilder.  Huh!?  Really.  His trainer would give him a big bowl of Rum Raisin Ice Cream on the morning of competition.  For warming up the veins?  I dunno...that's my slightly uneducated guess.  And personally, I'm not going to declare this my favorite new ice cream or anything, but I did enjoy it and I can see myself getting cravings for it every now and again.  But I will definitley add cajeta to all future batches.
Rum Raisin Ice Cream with Cajeta 
adapted from Scoop: 125 Specialty Ice Creams
yield: ~1 qt.


⅔ c. raisins
½ c. light rum (I used my bottle of DonQ Cristal)
2 c. heavy whipping cream, divided
¾ c. whole milk
½ c. superfine sugar
¼ c. light corn syrup
2 Tbs. nonfat dry milk powder
2 Tbs. cornstarch
pinch of kosher salt
¼ tsp. pure vanilla extract

cajeta (goat's milk caramel), for serving*
Combine raisins and rum in a small saucepan and heat until just simmering.  Remove from heat, cover pan, and allow raisins to macerate for at least 30 minutes, or up to 1 day (I went about 8 hours).

Combine 1½ c. of the cream with the milk, sugar, and corn syrup in a pan.  Cook over medium heat, stirring often, until mixture begins to steam...watching carefully to make sure it doesn't come to a boil.

While mixture heats, combine remaining cream with milk powder, cornstarch, salt, and vanilla in a small bowl.  Stir until smooth and powders have dissolved (and formed a slurry of sorts).

Whisk cornstarch mixture into pan and bring to a boil over low heat, stirring constantly.  Whisk until smooth, simmering and stirring constantly for ~2 minutes, or until thickened.  If lumpy, strain.  Stir the raisin rum mixture in to the "custard".

Transfer hot liquid to a storage container and press a sheet of plastic wrap directly onto surface (so it doesn't form a skin).  Refrigerate until completely chilled.

Freeze in an ice cream maker according to manufacturer's instructions and then transfer to a storage container and freeze until hard.

Serve on a pool of cajeta. *Cajeta was a last minute addition...and I thought it was a match made in heaven.  I will probably stir a good cup full (at least) into the ice cream when transferring to storage container next time so that it has ribbons of the rich goat's milk caramel in every scoop.
Okay, I know somebody's going to ask if this really freezes because of the large-ish amount of alcohol in it.  Yes, it really does.  I don't know how.  I don't know why.  But it really, really does.  It was pretty loose (which had me worried) after the ice cream machine finished it's cycle...but once I transferred it to a freezer container and let it sit in the freezer for a few hours, it was just as firm as any other type of ice cream.

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34 comments

  1. El helado se ve tan cremosito, que delicia.

    Saludos

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  2. Loved the post and the dish looks scrumptious!

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  3. Mamamia, your ice-cream looks really mouthwatering. How I wish I can have some of it now! Slurp!
    Thanks for the recipe & hope you're having a great day.
    Kristy

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  4. After eating this it would spoil me for any other ice cream!

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  5. You know I must not be classy either as I have not ever had rum raisin.
    ;-) Your version looks really decadent--loving the cajeta--a stroke of brilliance.

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  6. Icecream looks seriously divine and irresistible..

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  7. Definitely classy - that is too good for words!

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  8. I love the rum-raisin combo in any desserts...chocolates even!!! Gives a classy touch!!! And the ice cream is simply irresitible!!!
    Prathima Rao
    Prats Corner

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  9. Rum raisin was one of my favourite flavours when I was a kid, maybe it was the idea of the booze :)
    I found it again some time ago on Ben and Jerrys ice cream flavour graveyard, and made it just for Viking and me, with lots of rum, delicious, but not as wonderful as yours look.

    have a great week!!

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  10. A sophisticated dish any rummy would love!!!

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  11. I have to admit that I've never tried rum raisin ice cream either. I would like everything but the raisins. It certainly looks good.

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  12. This looks crazy delsih ... my hubs would LOVE it {in fact, I think I am going to surprise him with this treat over the upcoming weekend :)}.

    Good to know that I am not the only one that stumbles across a great cookbook and flags a TON of pages cause everything sounds so good {and fun} to make!

    ♥ Cat brideblu

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  13. Sounds heavenly. I will have to try this

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  14. This just made me say "YEAYYYY" I love rum..and ice cream so this is perfect lol! Great pictures too! Love the Dave Matthews quote you have above.

    XO Lindsay

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  15. I have a craving for some ice cream now! Its 9.30 pm tomorrow is a working day, and the word ice cream is magic to galvanise everyone out of their beds!! But I would rather not as tomorrow then I shudder to think of!!:( Poor me!:(
    love ice cream though !

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  16. i know what you mean...it tastes so much better than it seems it will taste...but oh so rich. your version sounds incredible..and i love your photos..particularly the one with the upside down cone.

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  17. Picking up fresh milk tomorrow - cannot wait to make this...

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  18. I have never had it but it looks super good, nice pictures too.

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  19. I scream .. you scream .. we all scream for ICE CREAM.. but I am one weird who will join you in screaming .. but not eating ice cream. !!

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  20. These are one of the favorite combo in case of my ice cream wishlist.

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  21. Rum raisin is totally all adult-like and classy decadent. I love the sound of this ice cream! Especially with cajeta on top!

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  22. wonderful Ice cream!! gloria

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  23. LOL! I wanted a good storebought ice cream the other day and while searching the Haagen-Daz I spotted the rum raisin. I immediately thought of classy and sophisticated Ina Garten handfeeding the rum raisin to Jeffrey and I totally passed it up. Something about it definitely screams classy, not sure why. I would totally try it though!

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  24. Oh this brings back memories! :) My grandma loved Butter-Pecan and Rum-Raisin ice cream. I personally didn't care much for the raisins in my ice cream, but the rum part was good. :)

    Most vanilla ice cream in our small town has raisins in it. :P I'd prefer cajeta! :)

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  25. how funny rum raisin does scream super classy, I could never get over the texture thing of raisins in ice cream. but doused in cajeta, I might give it a try!

    bonnie
    sweetlife

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  26. This is certainly ice cream season and this is a new and delicious sounding flavor.

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  27. Hi! Thanks for linking up this week to Tasty Tuesday! Hope to see you back next week! http://nap-timecreations.blogspot.com/

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  28. Sounds delicious.Nice photos, really love the one with the cone turned upside down.

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  29. Thanks Heather for sharing this delicious ice cream with Hearth and soul hop.

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  30. Oh wow. I love rum & raisin but my husband thinks it is stupid and pointless. I wonder if I can somehow slide this past him?

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  31. Wow, this looks delicious and you're right - I'm not sure I would have thought to use raisins in ice cream. However, count me as a believer now ;) And I love that you used DonQ as the rum - I wasn't familiar with it until a trip to Puerto Rico last year but now I'm a fan ;)

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