Banana Rum Raisin Ice Cream
Rum raisin ice cream has a delightful history that dates back to the mid-20th century, gaining popularity as a classic and flavorful frozen treat. The combination of sweet, creamy vanilla ice cream with the rich, boozy flavor of rum-soaked raisins became a favorite among ice cream enthusiasts.
The exact origin of rum raisin ice cream is not precisely documented, but it is believed to have emerged in the United States during the mid-20th century. The incorporation of alcohol-infused flavors into ice cream gained traction during this time, offering a unique twist to traditional favorites. Rum raisin, with its distinctive blend of vanilla, rum, and plump, liquor-infused raisins, became a nostalgic and beloved flavor for those seeking a more sophisticated and indulgent ice cream experience.
Over the years, rum raisin ice cream has remained a classic choice in ice cream parlors and supermarket freezers, showcasing the enduring appeal of this delightful combination. Its popularity also extends to various parts of the world, where the sweet, boozy notes continue to captivate ice cream enthusiasts looking for a unique and flavorful treat.
Ingredients
5 cups half-and-half cream
2 cups sugar
Dash salt
4 large eggs, room temperature, lightly beaten
4 cups heavy whipping cream
2 teaspoons vanilla extract
2 cups mashed ripe bananas (4 to 5 medium)
1 cup of raisins
1/2 cup dark rum
Directions
Combine raisins and rum in small bowl. Cover; let stand at room temperature 2 hours. Drain raisins, reserving 4 tablespoons rum.
In a large heavy saucepan, heat half-and-half to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon.
Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the whipping cream, milk and vanilla. Press plastic wrap onto surface of custard. Completely cool
When completely cool, stir in bananas and raisins and 4 tbsp of rum. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.