May 30, 2022
Rum & Raisin Ice Cream
Try this Rum & Raisin Ice Cream from Adrian Forte’s new cookbook Yawd.
“This traditional Jamaican ice-cream flavor always reminds me of home. On the occasional Sunday (as a rare treat), after an early dinner, my family would shower, get into our Sunday best, and head over to Devon House, an old Jamaican mansion where ice-cream vendors would gather. We would all get to pick our favorite flavor and then run around the property. You can probably guess which flavor I chose.”
Yield: 8 servings
- Fully chill a 4½ × 8½-inch loaf pan in the freezer.
- In a saucepan over medium heat, combine the raisins, rum, and 1 tbsp vanilla.
- Bring to a light simmer, then turn off the heat and leave uncovered for 30 to 60 minutes to allow the raisins to soak up the rum and soften.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the cream and remaining vanilla on high for 3 to 4 minutes, or until the cream solidifies and forms stiff. Be careful not to overmix.
- Using a spatula, gradually fold the condensed milk into the whipped cream; add just a little at a time to prevent the cream from Next, again adding a little at a time, fold the raisin and rum mixture into the cream. Add the cinnamon and fold until incorporated.
- Pour the mixture into the chilled loaf pan, using the back of a spoon to distribute it evenly around the pan. Cover with plastic wrap. Freeze for at least 6 hours or overnight for best results.
- When ready, let the ice cream soften for 10 to 15 minutes at room temperature before serving.