I was never a fan of rum raisin ice cream as a child, I couldn’t tell you why.. I don’t remember it having a strong rum flavour, but maybe I remember wrong as that would certainly explain it.. For some unknown reason it took me til my twenties (don’t forget, it’s legal to drink from 18 in England) to find rum appealing.
I can’t find anything that will tell me when rum raisin ice cream came into being, who had that spark of genius. The internet tells me that when Nelson Mandela was released in 1990 he had his first meal of freedom with Bishop Tutu, the dessert was rum raisin ice cream. It also tells me that the Haagen Dazs rum raisin contains little to no alcohol.
My recipe did.. oh boy did my ice cream contain alcohol!
I failed to plan ahead and get my raisins soaking overnight, so I put the rum and raisins in a pan and heated them to just below boiling and then turned the heat off. Left to sit for an hour or so in warm rum the raisins will soak it all up and get wonderfully plump and juicy.
I didn’t do a standard vanilla custard, I swapped out the sugar for brown sugar to give it a deeper flavour. A little bit more rum got added to the custard too, I’m not cooking it out!
Churned like usual I folded the raisins in as I transferred it to it’s freezer container.
This was a fun ice cream, you could smell the rum as you lifted the spoon to your mouth. The custard didn’t have a strong rum flavour, just a little warmth if you ate a lot of it. But the raisins… ooh the raisins. Little pockets that burst and emptied rum into your mouth as you ate them, they were divine!
I am definitely a fan of rum raisin ice cream now I’m all grown up!