I made ice cream for the very first time and due to insanity within my family, I made my own recipe too(using a calculator, scoopulator, I think it was called. Shout out for how it helped me figure out ratios, although basic common sense is still required to realized heated rum will not cause the same melting point as unheated, etc). I like deep diving into technique and theory…
It turned out really really well and I'm pleased.
Off to take lactaid!
Rum raisin:
400g heavy cream
400g whole milk
60g whole milk powder
90g brown sugar
20g molasses
10 g dextrose
2 g salt
10g pure vanilla extract
6g soy lecithin
2g Tara gum
150 g raisins
70 g rum to soak raisins 24 hours( reserve 45 g to add to the milk mixture)
Heat ingredients to 180 (alcohol burns off at ~170, I think) and use an immersion blender to mix thoroughly(except raisins). Chill, add raisins at last minute of using ice cream maker, freeze overnight.
by f-difIknow
2 Comments
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Gorgeous! I’m a massive rum raisin fan and tbh the possibility of perfecting the flavor is like 70% of the reason I even got a machine, so I see you!