- My husband came home late, craving a bit of ice cream, only to find out that my son had finished off batch #1.
- Batch #1's raisins were overly boozy, to my taste, so I wanted to try again, this time soaking the raisins for only as long as it took the milk-sugar-egg mix to chill.
Note: The booziness of the raisins did not disturb my husband or son, in the least. I, however, thought the rum in the batch #1's raisins overwhelmed the gentle rum flavor of the ice cream.
|Soaking the raisins for 2 days made a little of batch #1 go a long way.|
Both batches used The Perfect Scoop's recipe, but batch #1 followed a very relaxed schedule, which resulted in the raisins soaking in rum for almost two days. I'd read a recommendation somewhere that 3 days of soaking was even better, but wow do I disagree.
For batch #2, I started making the raisins and the milk-sugar-egg mix at 9 a.m., and the mix was in the fridge before 9:30. I meant to churn it that afternoon, but it ended up happening the next morning. However, I did stop soaking the raisins that afternoon.
The recipe has you pour off the liquid from the raisins and then add rum, if necessary, to get 3 tablespoons of rum to flavor the mix. Adding rum was necessary for both batches. For batch #1, only about 4 teaspoons (1-1/3 tablespoons) poured off the raisins. It made for an incredibly yummy ice cream mix, though. For batch #2, I still had to add rum, but not as much—the ratio of pure rum to rummy juice was more or less reversed.
|Batch #2's rum-raisin juice mixture|
Both batches took much longer than usual to start freezing because of the alcohol in the rum. I churned both batches until they were to soft-soft serve consistency, then mixed in the raisins, which softened the mixture further. I might have churned for up to 40 minutes and the ice cream never clumped; usually I churn for 20 minutes and the ice cream has started sticking to the container.
After 24 hours in the freezer, batch #1 had a very nice consistency—solid yet creamy and easy to scoop out with a regular spoon.
|After 24 hours in the freezer, batch #1 set up nicely.|
However, the raisins were so incredibly rum-filled, I couldn't taste the ice cream. Boo.
|Batch #2 was scoopable but still very soft after a few hours.|