But any rum will work here, even an economical one (we’re not doing shots here, it’s mixed with other flavours, so it’s ok!). I use Appleton Estate (pictured above) which is a good Jamaican made rum brand available here in Australia. Rum – Use a golden or dark (brown) rum, for colour and flavour. This adds sweetness into the ice cream and prevents the mixture from freezing into a block of ice, keeping the mixture scoop able like real ice cream! The aeration in the whipped cream replicates the effect of churning with an ice cream maker which is called for with traditional ice cream recipes.Ĭondensed milk – Sweetened milk sold in cans which has a syrupy consistency. (Low fat cream is not an option here, recipe won’t work). I use thickened cream (heavy cream) but any whipping cream works fine. Here’s what you need to make this incredible rum raisin ice cream:Ĭream – Just ordinary whipping cream. I like to sprinkle my rum raisin ice cream with chopped rum raisin chocolate. Hardly a “negative”! You can see the drips on the ice cream at the top of the post are thicker than traditional ice cream. What’s the difference to using an ice cream maker? The melted ice cream is a bit richer (creamier) because no-churn ice cream is made using cream as the base whereas traditional ice cream is made with milk and egg. Read glowing reviews here and here! Condensed milk is used in miracle no-churn ice cream Whipped cream is the other secret ingredient! The outcome? An ice cream that’s scoop-able and creamy, just like real ice cream! Skeptical? Don’t blame you. Meanwhile, the condensed milk adds sweetness as well as preventing the mixture from freezing into a block of ice. This ice cream recipe uses a miracle no-ice-cream-maker method that’s been around for decades! It uses fluffy whipped cream which replicates the effect of incorporating air into traditional ice cream by churning in an ice cream maker. I especially love the little chewy pops of rum soaked raisins! So if you’ve only ever had store bought rum raisin ice cream, the flavour in this homemade one is going to knock your socks off. Partially, I assume, because of regulations prohibiting the sale of booze-laden food in regular grocery stores. Real fruit flavours, for one (like strawberry and mango).Īnd real rum flavour. But there are certain ice cream flavours that just don’t translate well when produced on a mass scale. These days you can actually get quite good quality ice cream at the grocery store, though you do pay through the nose for it. And here today with dessert – rum raisin ice cream, the EASY way!! Worth making: rum raisin ice cream Welcome back to the final instalment of Jamaican week! To recap, we started off with Jerk Fish, followed by two fabulous Jamaican sides – coconut rice and peas (beans, actually!) and Jamaican Slaw (adore). ![]() Store fudge in an airtight container at room temperature for a week or more.You just can’t buy rum raisin ice cream with real rum flavour like homemade! This recipe uses a tried-and-proven method using whipped cream and condensed milk, no ice cream maker required.Walnuts are more typical, but pecans would be great too! You can do this under the broiler in just a few minutes, keeping a close eye on them so they don’t burn, and stirring a few times. Adding nuts is optional, but if you plan to use them I recommend toasting the nuts in the oven first.I don’t currently own one, oops! I used a stand mixer and paddle attachment and it worked okay, but I like results better when I use a hand-held mixer. I recommend using a hand-held mixer if you can.Watch your temperature carefully, and keep your stovetop on medium heat so it heats gradually and you can catch it before it’s over-cooked. If your fudge is crumbly, it’s likely that you cooked the sugar mixture too long and too much moisture evaporated. ![]() If you don’t have a thermometer, or want a second verification that the fudge has been properly cooked, this is how you do it! 238☏ is known as “soft ball stage”, meaning it’s the temperature at which candy will form into a soft ball when a little bit of it is spooned into a cup of ice water.(I only cooked mine to 230☏ as I live at about 4,000 feet in Utah.) ![]() However, if you live above sea level, you will need to adjust the temperature down 2☏ for every 1,000 feet as water evaporates quicker at higher altitude. This fudge needs to be cooked to 238☏ to set up properly.
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