Rum and Raisins

Rum and Raisins

First you need to prepare the raisins. Place 1 dl raisins with 1 dl of rum in a container and leave it to soak for at least 24 hours. You want to use a good rum here, the better the rum the tastier the ice cream will be. I used Ron Quorhum Solero XO QRM from the Dominican Republic.

After 24 hours the raisins will have soaked up most of the rum and it will look like this.

Drain the raisins through a sieve and save the rum for something else. You could add some of the rum to the ice cream but I use a rum essence for the base instead. If adding rum to the base you need to re-balance the recipe to account for the alcohol.
(I also added a little bit of vanilla paste to the base)

Instructions
Add all dry ingredients to a bowl and mix well.
Add the cream, milk, honey, rum essence and egg yolks to a pan.
Whisk in the dry ingredients.
Slowly heat to 83C/181F.
Transfer to a zip-lock bag and chill in ice water.
Age in fridge overnight or at least four hours.
Run in ice cream machine.
Just at the end of churning mix in the raisins.

You can omit the stabilizers or replace them with your own favourite.
If using milk and/or cream with a different fat content you can use the software to recalculate or on this page Milk/Cream Calculator

Ingredients

IngredientWeight (g)Amount (%)
Cream (40.0%)380.036.50
Milk (3.0%)350.033.62
Skim milk powder25.02.40
Egg yolk (approx 5)85.08.17
Sucrose150.014.41
Honey35.03.36
Rum Essence (1tbsp)15.01.44
Locust bean gum0.400.04
Guar gum0.400.04
Lambda Carrageenan0.200.02

Data

NameAmount
Butter fat15.6 %
Total fat17.8 %
MSNF7.2 %
TSNF25.9 %
Total solids43.8 %
POD181.3
PAC total230.9
Freezing point-2.8°C, 26.9°F
——
Weight1041.0 g
Final weight1041.0 g
Evaporation0.0 g
Evaporation %0.0 %
Butter fat15.6 %
Other fat2.2 %
Total fat17.8 %
Sugar17.2 %
POD181.3
MSNF7.2 %
MSNF/Water12.9 %
Other solids1.5 %
TSNF25.9 %
Total solids43.8 %
Water56.2 %
Stabilizers0.10 %
Stabilizers/Water0.17 %
Egg yolks8.2 %
Egg yolk lecithin0.7 %
PAC se230.9
PAC salt0.0
PAC alcohol0.0
PAC total230.9
PAC normalized410.6
FP SE-2.5°C, 27.5°F
FP MSNF-0.3°C, 31.5°F
FP Salt0.0°C, 32.0°F
FP Alcohol0.0°C, 32.0°F
Freezing point-2.8°C, 26.9°F
Frozen water @-14.0°C, 6.8°F75.2 %
Temp at 65%-9.5°C, 14.9°F
Temp at 70%-11.3°C, 11.6°F
Temp at 75%-13.8°C, 7.1°F

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