Rum And Raisin No Churn Ice Cream Recipe - Glen And Friends Cooking
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- Опубліковано 1 жов 2024
- Rum And Raisin No Churn Ice Cream Recipe - Glen And Friends Cooking
Ingredients:
375 mL (1 ½ cups) raisins
45 mL (3 Tbsp) rum
175g (6 oz) full fat cream cheese
10 mL (2 tsp) pure vanilla extract
2 mL (½ tsp) fine salt
500 mL (2 cups) 35% cream
1 can condensed milk
Method:
Mix together the raisins and rum, and heat in a microwave for about 45 seconds.
In a food processor or stand mixer; beat the cream cheese, vanilla, and salt until creamy.
Pour in the cream and continue mixing until thick and almost whipped cream.
Pour in the condensed milk and whip just until combined.
Stir in the raisin and rum mixture
Place in a sealable container in the freezer for at least two - three hours to firm up.
Best if eaten within 2-3 days of making.
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As far as I remember, you are meant to soak the raisins in the rum for a few days before hand, that stops the their texture from being as hard/frozen/unpleasant when eating the end product as Jules noted!
Ya, cover the raisins in just enough rum to cover for a few days before hand.
"Who needs a wine list when you can get pissed on the dessert?" --Gordon Ramsay
"It is edible."
"It is not unpleasant."
Jules should be working in marketing. 🤣
😂 👍
ive always seen no churn recipes using condensed milk from other yt channels but they never bothered explaining the science behind it. i only tried the no churn when glen explains the reasoning xD theres definitely a sense of safety when glen explains and now, its our job to make it our own!
I'll definitely be trying this one (with a few alterations). The raisins will soak in cheap dark rum for a few days beforehand. That rum will be discarded (consumed) and the rum I add to the recipe will be blackstrap (because I love that molasses-heavy flavor). If I start the raisins today, I might have ice cream by Monday!
Thanks for taking one for the raisin-loving team, Glen!
Yes, giving the raisins time to macerate in the rum for a day or 6 will help.
I have always a jar of raisins in rum or cognac, for apple strudel or pie.
> That rum will be discarded (consumed)
Raisin infused rum. All round win!
@@Stoffmonster467 That's a great idea. And a wonderful way to keep the raisins preserved since I don't use them often.
@@tehklevster That's what I was thinking, too!
You should try to make a Pina Colada ice cream. Rum, pineapple pieces and the juice, coconut shavings, or coconut milk. Sounds delicious!
I love Diplomatico Reserva Exclusiva. It's a great sipping rum to drink neat as well. Fantastic product for the price range.
I can't buy it here anymore, but I did just pop open a bottle of Flor De Cana 12 year old today, nom nom nom.
I LOVE Run and Raisins!!!!! This no churn ice cream sounds SO good!!!! Question, Glen, could you use only the whipping cream and sweetned condensed milk instead of the cream cheese?????
Glen: **makes rum & raisin ice cream**
Jamaicans: we have been summoned 😉
Me every time Jules shows up. “Hi Jules”. I love these videos so much.
If I make this, I’ll end up having to eat it myself.
But, I think that may be a burden I’m willing to bear.
That taste from Julie's childhood is because they used rum extract in the ice cream. My mother used to make it with real rum in her rock salt ice cream maker, and there was a world of difference between it and the store-bought version.
Love that you’ve never tried Rum and Raisin ice-cream before and didn’t check a recipe and just went for it 🤣
(luckily it worked!)
My favorite flavor when I was a kid was licorice ice-cream!
That'd be dangerous for me! I'd eat it all lol
I watch a lot of cooking shows and you're the first one I've ever seen use a clear glass bowl on their mixer! Seems like a no brainer but I love it! =-)
I made this and it’s good except one thing. The cream cheese dominates the flavor of the ice cream. I would cut back on the cream cheese by half what’s recommended here. And I would add double the rum recommend
If you don't like the texture of the raisins you can process them or chop them up. We in the Caribbean usually have raisins that's been soaking in rum for months for our Christmas fruitcake and they get really soft so I just use that in my ice-cream.
Off the ice cream topic but... If you instead add 1/4 cup of Dutch processed cocoa powder and 1/2 to 1 cup powdered sugar to that cream cheese/cream fluff you make at the beginning then refrigerate you get a faux chocolate mousse that I think is better than the real thing. Depending on the cocoa you use and your sweet tooth, you will want to adjust the sugar to taste. It has been a few years since I made it so I can't remember exactly how much sugar I settled on as my favorite.
Love the recipe. For the first like minute and a half I kept thinking your cream was actually a container of flavacol though and was super confused.
If you visit a german (and I think also italian) ice cream cafes you will everywhere find Malaga ice cream - vanilla ice cream with rum raisins 😋
Rum Raisin is my absolute favourite. I have done no churn before. The cream cheese is new to me, but I bet it's amazing. Going to have to try that sometime. I think Haagen Dazs does use an artificial rum. I'll have to try it with just the rum. I bet a spiced rum would be super good in this.
No they use real rum, according to their website.
New to this video, but Rum Raisin is my all time favorite by Haagen Das too! That ice cream flavor is getting near impossible to find though. I plan to try this, but want to soak the raisins as long as my patience will let me. If his raisins were soaked just a few hours, there's no way that rum soaked in enough.
There is nothing better than Häagen-Dazs Rum Raisin. It's the ONLY one, nothing better. OMG LOVE IT!
I found that rum & raisins is a good flavour partnership. No matter if it is in an ice cream, or fruit cake or any other type of sweet dessert.
The main thing preventing me from making this, is my freezer really doesn't get cold enough. It struggles to freeze a loaf of bread.
I never would have imagined that cream cheese would be used. 👍
What about putting the rum raisin mixture into a bIender then put into ice cream. Just a thought.
lol she went to put it down and thought hey that's not bad. you could see it on her face.
Looks good. I haven't been able to find Rum & Rasin in the store as of late. My favorite as a child was Tiger Tale 😍. 👍👍
FWIW, licorice tea and Tang make for an *awesome* combination, especially if you add in some coconut milk to bump up the creaminess.
Next time: Soak the raisins in rum prior to adding them. They plump up, and give you that rum "boost" while eating.
You may have missed it, but he did soak them in rum. Or do you just mean he should soak them longer?
If I might make a suggestion, Glen? Heating the raisons with a generous amount of rum, will make them soak up the rum, soften up, and act as an antifreeze (I've done this before with my OWN homemade rum raison ice cream, so I know it works). I think you'd find the resultant texture more pleasant in the ice cream.
As a teenager I often made an oatmeal cookie recipe from a 1950s cookbook that required soaking raisons in hot water--those cookies were unusual, in that the raisons were soft and chewy. People often commented on how different my homemade cookies were. Later in life, I started making a stollen every year for my family to eat on Christmas morning. I always try to remember to soak the dried fruit in alcohol (usually bourbon) for a day or two before hand, but I never remember. So I always end up heating the alcohol/dried fruit mixture in the microwave--heating a bit, stirring, etc until hot. They quickly soak up the alcohol that way and keep that soft chewy texture in the bread, instead of getting hard. I hope that helps! Love the show and watch often with family. My 13 year old loves to cook and he loves your show too.
He said to PUT IT IN A MICROWAVE TO WARM IT UP!
@@rafibenavi4772 Okay, then. Thank you? I must have missed that detail, though I was watching carefully. Life happens. Someone may have spoken to me in that moment. A dog may have jumped in my lap. I mean, geez. There's no need to be so dramatic.
Soak the raisins in the rum then freeze it.
Choc chip & peacans?
With rum or bourbon?
I mean it definitely looks the part, I might try this with the left over berries I have in my freezer.
Instead of rum, I would be inclined to soak your fruit in brandy. The grapes in the brandy will be a better mix than the burnt sugar in the rum.
Oh my, rum raisin is my all time favorite ice cream.
One of my favorite custards i ever had was a flavor of the day of rum and coke at a local restaurant. How might you get rid of the raisins and get some coke flavor swirls in there?
Sounds delicious! I wonder if coke syrup would work? Once when I was younger the town pharmacist recommended giving me coke syrup because I was so sick to my stomach. I thought it tasted great!
To fix the big chunks of frozen raisins, chop them. I like the flavor of raisins in my mother's oatmeal raisin cookies but I dislike big chunks of raisins. I chop the raisins up and cream them in with the butter and sugar. Much better. You will probably need less raisins as the flavor is more evenly distributed through the ice cream with the smaller chunks.
There is no "RAISIN" not to like it!....Sorry... lol...That was my Dad's favourite pun and it always made me laugh.
I wonder what texture you would get if your churned a no-churn ice cream.
Yes. I was wondering the same.
Looks great, thanks for sharing! I’m going to give it a try but with substituting raisins for roasted or candied pecans.
I don't think that's true about the alcohol in the vanilla. I think the bougie brands (like what you'd buy at william sonoma or an upscale grocer) absolutely use alcohol as the base, but standard run of the mill vanilla extract from the baking aisle uses propylene glycol.
Are you in the United States or Canada? Either way - regulations for both countries state that to be called 'Vanilla Extract' they must contain at least 35% alcohol by volume. So even discount brands that say Vanilla Extract or Pure Vanilla Extract on the label are 35% alcohol.
Now on the other hand 'Artificial Vanilla' or 'Vanilla Flavouring' can contain anything in order to fake the flavour of vanilla, and aren't required to have alcohol.
Looks good. I was hoping, when you added the condensed milk and said to whip it until it's incorporated, that you would add, "Whip it good."
Thank you.
That is my all time favourite icecream.
Followed by Maple Walnut.
I am definitely going to try this recipe.
Did you know that Friendly's makes an excellent Maple Walnut? 👍 🍁
Yum, Rum Raisin ice cream! One of my all-time favorites, especially during the hot days of summer.
3:43 - 90% of the vanilla extract sold in the US and Canada is in alcoholic solution. But not here in Oz, because under-18s were drinking the stuff. Keep it classy, Australia! LOL
:o You've never had rum and raisin ice cream before? It's possibly my favourite ice cream flavour.
Also: I think I just found a use for that bottle of spiced rum that's sitting in my cupboard....
As an aside: It was my understanding that when making (sweetened) condensed milk, you put the sugar into the milk before you eveaporate off the water which gives it it's distinctive colour and flavour. Happy to be corrected on that if I'm wrong though....
This flavor pops on youtube, and this is popular in Japan. This is one of the seasonal novelty flavors before like 1930s to 1970s. I have tory this recipe though. I have tried horrible recipes that didn't balance rum and raisins.
Glen - any ideas why our first try wasn't smooth? Almost seemed curdled....any ideas how to pull it back?
Dairy Queen here in Ontario, use to have a Rum and Raisin Blizzard. I loved it but then they stopped it. Some parents objected I guess. Peace.
So Rum raisin usually uses a *lot* more rum. like half a cup to 1 cup of dark rum to a cup of raisins. And then you soak the raisins at least overnight. I think if you had properly soaked the raisins, the texture of them would have turned out differently because they wouldn't have frozen the same way. However, that much more rum would have altered the flavor, and probably wouldn't have been as light and pleasant.
Maybe try golden raisins and chop them up. All of the rum and raisin things that I have ever eaten, have spices in them like cinn, nutmeg, ginger, cloves etc. See's Candies has a Rum Raisin chocolate candy that is out of this world, I adore it!!
So, if I wanted, could I just put tge same amount of extra vanilla extract in, in place of tge rum, and make a no-churm vanilla ice cream? Or would the vanilla extract be too bitter? I bet limoncello would be good in place of the rum. Hmmm...
I love Rum raison, so I will have to try this recipe. I always have raisins to throw in cereal hot or cold. Maple Walnut is another favorite, but decades ago, while pregnant with my 2nd daughter, I craved Spumoni ice cream, which was weird because I craved it before I had ever tried it, it ended up being one of the few things at that time, that I could keep down. I think it would be great to make the three layers of spumoni by adjusting this recipe!
I don't eat many foods that contain raisins - but rum raisin ice cream is a favorite that goes all the way back to childhood. Then, in the 1980s rum raisin made a comeback with premium ice cream stores that became popular in the Greater Boston Area - and I would stop to get my ice cream fix after work. Yum.
If alcohol helps reduce crystallization, how about using limoncello? I love lemon ice cream. Would this work?
It would be possible to make it without the raisins. Or to chop the raisins smaller perhaps to reduce their hardness when frozen. Or to even cook the raisins to make their frozen quality different.
Wow sounds good. But i'm not a big fan of condensed milk, I have a recipe that requires no condensed milk and can be done without churning, but it's creamier and stays that way longer if you use an ice cream machine. I can share my recipe if you want to try it.
I'm not here just to tell you about me not being a fan of condensed milk or my recipe, but that you made me remember the first rum and raisins ice cream I made, I had no machine and the raisins sunk to the bottom, but the funny thing is that I followed my mum's advice to cover the raisins with rum, I take my raisins, ask my mum if it's ok with that quantity (two handfuls) she said yes, I covered them with rum and next day when we tried it, it was way too strong, my mother and I felt drunk, my father was happy with the result, since then I just use a handful.
I made it my daughter is lactose intolerant it was our combined bday yesterday her 18th she wanted cheesecake ice cream LF so La Lache LF sweetened condensed milk very $ online but worth it for a special event has a very caramel taste already which we love organic lf cream cheese a tub of Aldi's vegan whipped topping and package of Aldi's goat cheese and honey no sugar 😋
My favourite ice cream since I was a kid. I am going to try this. I will have to use my hand mixer.
Hot damn this is good. Came out a little hard but mit freezer may be turned a little too cold. Next time I will make it in a loaf pan. Slice when frozen, insert a popsicle stick and dip in melted chocolate, great job Glen.
Hmmmm. Maybe cherry? Sort of cheesecake flavour, with umeshu?
Now I’m gonna have to watch City Slickers...
If I were making this I’d leave the raisins out completely… I spit the raisins out of store bought rum raisin ice cream… lol I do the same with the pecans in butter pecan ice cream…
yeah kids weredrinking vanilla and other such extracts to get drunk for yeears they finally started putting extracts into alcohol lock ups
I dont know who saw my comment on the other video but i said.... can you do another soda making video maybe like blue rasberry or grape i am just getting into making that stuff
Should've soaked the raisins in the rum before adding it in. Would've done a lot for the texture of the raisins and kept them softer.
Now looky here, even from where I am in Australia I can tell there wasn't enough rum in that mixture.
I tried this today and it was super simple and worked well. I think next time though that I'll try Baileys.
Would soaking the raisins in rum prevent them from turning into hard little raisin chunks when frozen? 🤔
Can cream cheese be substituted with mascarpone or greek yoghurt?
Evaporated Milk, and Condensed Milk I find all over the place so I take it one has extra sugar thrown in?
Yes, the condensed milk does.
@@evaczarnojanczyk1432 Figured that was the case. Thank you.
That's what I thought.
God I hate how curious I am about where the spoons are behind that fridge....
Raisins are offensive, but i watched to the end. You could churn out another ten ice cream vids!
Can you make these no-churn ice creams with fat free ingredients? I need to watch my saturated fats.
I swear you have somehow invented smellovision because as soon as you mentioned the raisins I could smell them
Cream cheese? Condensed milk? It sounds revolting.
I bet Glen has a science degree!
Forestry and Wildlife Conservation?? I know they talked about being tree planters!
I would do rhum and nuts, maby pacan , instead of raisin with that recepie
What power should be installed on the microwave to heat the raisins?
One of my favorite flavors! I will give this a try. I never made ice cream before!
I wonder if soaking the raisins in rum would help them not be so frozen solid
The good thing is you can use the left over raisins to hunt for pheasants
rum raisin is definitely the best ice cream flavor
The hat is back on even though you had a haircut after a year.
Looks yummy. What about Creme du Menthe and chocolate. Wonder if that would work? Although it might be very sweet due to the C du M being a sweet liqueur. Has anyone tried that? Love the show, thanks for posting from Bath ON 🙋♀️!
Does a person have to use raisens and rum?can I perdon use other booze?
Condensed milk is having a moment, isn’t it? This looks so tempting that we will have to make it with peaches. In return, here’s a lowly tip for you: Russian Buttercream, which is butter and condensed milk. Utterly delicious and a new family fave. Makes even gluten free cupcakes amazing.
I would use pecans instead of rum for this one - jut me :) I’ll try to make this short … growing up, we made ice cream at home in a churn. We went from the traditional churn with the outside frame of wooden slats, to a fibreglass unit which shortened the (hand cranked!) churn time by at least 20-25%. I was the main churn muscle! Mom had lots of good recipes, from plain vanilla, to strawberry, peach and other fruits to candy cane. All were excellent, but the candy cane was REALLY special. The peppermint in the candy cane made the ice cream taste even colder and more refreshing. On a really hot, sultry Summer day, it was the best thing ever! So Glen, try candy cane ice cream - just chop/smash the candy canes and mix them in. Maybe Jules will like that better. Cheers!
If you can get it, you should use liquid nitrogen
I wonder who decided that Rum goes with Raisins.
Why did he make rum raisin if he doesn't like raisins?
Love your channel and the education factor. But please stop chastising me for choosing to skip the alcohol. I have to do what I do. So, make it your own and I will do same.
Not chastising you for skipping the alcohol - I’m reminding those who try to remain blissfully unaware of all the products they use on a daily basis that contain alcohol; that they should stop chastising me for using it.
Hi Glen, what would you suggest using now that you tried both for this base recipe? Stand mixer or food processor? Thanks a bunch! Big fan.
Ohh boyy.... Childhood in a bowl!
Thanks for doing this flavour combination. I think I will soak the fruit for a few days first. Perhaps if they are well impregnated with alcohol they might be softer. Much like making Christmas Pudding!
Hello Glen (and wife). We love rum raisin ice cream. Never made it at home, we always buy Hagen Daz brand which in my opinion is the best as far as store bought brands go. That being said, we have a self contained ice cream maker and would like to know your thoughts on making your recipe in a machine versus the no churn method you used using all the same ingredients and mixing them up in the KA then plopping it all in my machine until almost frozen (soft enough to transfer to a container for freezing).
I'm not much of a rum fan, but I do like raisins and ice cream, that said, one of my favorite Hagen Daz (sp) flavors is their Rum Raisin Ice Cream.
Could you have made a rum flavoured caramel sauce type thing and swirl that in like a raspberry ripple? Im thinking the sauce would add a different texture into the mix and perhaps provide a better conduit for a beefed up rum flavour.
Could that work or will the sauce adversely affect how the icecream works?
I bet it'd be better with chocolate chips! :-)
Looks delicious and easy step to follow.
Maybe plumping up the raisins was a bad idea
I made a batch of the ice cream Glen and its really nice
My memory of Rum & Raisin as a kid was it being quite a warm, spicy kind of flavour so they must've put some cinnamon in there too or something like that.