Thursday, June 30, 2005
I just made a batch of rum raisin ice cream with a Donvier Ice Cream Maker that I rescued from the bowels of my parents' house. Remember that year that they were all the rage in the summer? Yup, I gave my parents one. It's one of those small appliances that people get excited about at first and then completely lose interest in (food dehydrator also comes to mind, oh, and a juicer. Both these things usually make the rounds, being passed off from person to person). Anyway, making the rum raisin required much more effort than I'm used to making to get ice cream (as I normally just buy ice cream), including at least 20 minutes of manual churning. But I got quite a nice product and it was fun, so I thought I would share the recipe I used. It turned out smooth and soft and sweet and rummy. And rum raisin is one of my very favourite ice cream flavours, and it seems to have gone out of style lately. I macerated (you know I just love an excuse to use a cooking term...) my raisins for 48 hours when the recipe only called for two hours, and they're quite good. Next I'll try making Earl Grey tea ice cream (my fav tea - I love that bergamot). Happy cranking!