I've bailed the ice cream maker out of the basement, and given it a home on the counter. I know that sounds like neglect, but it's big and heavy due to the built-in compressor (no need to freeze churning bowl!) so I waited for ice cream season to begin. I never thought Rum Raisin Ice Cream was my thing, until I had something like it at a local ice cream shop last summer. And then I saw this recipe at Pastry Affair a few months ago, and it's been on my brain since. And apparently it's Joe's childhood favorite. I'm not a big fan of drinking rum, but I've concluded I love rum-flavored desserts like Vanilla Bean-Pineapple Tart, Black Bottom Tart, and Baba au Rhum.
This was excellent. The raisins are briefly cooked in rum and soak up all the liquid. When they were almost done I put the lid on my saucepan and turned off the burner, and the flame puffed up before going out -- except it must have caught some alcohol fumes because the lid rim was suddenly blue and aflame. "Whoa!" I shouted. "What's up?" Joe called from the other room. "Unintentional flambé!" It was entertaining, but just be careful.
If you're like me, you might ask if you need the caramel sauce. No one needs caramel sauce, but you want it. Trust me. The ice cream and the caramel are each very good on their own, but combined they might sing to you.
View the recipe at Pastry Affair.
Want more recipes for frozen desserts? Here are some oldies but goodies:
