Back in the 1960's in New London,CT I remember going to a small Ice Cream Parlor Michael Dairy and they made Rum Raisin because I ate plenty of Rum Raisin Ice cream cones coming home from Ocean Beach Park when I was young.
When Chapman's stopped selling tubs of Rum & Raisin a few years back I reached out to them and was told they now only sell it in Big containers to Ice Cream parlours . I was like these guys can't be serious in England & the Caribbean were my parents are from that flavour was a staple so this video deserves a 🙌🙌🙌 cause I will finally be able to whip up a batch .
Hi Nick! You especially mentioned not to pour the remaining rum syrup that was the leftover from soaking the raisin to the base while it’s hot because we don’t want to lose the alcohol content, the question is would there still be any when we had had it simmered for half an hour in the first place? And what if I just soak my raisin with the rum let’s say for a week or two and continue to use it as shown on your recipe, would it be too strong or maybe negatively affect the overall texture of the finished product?
Mine during pandemic times i made my own rum raisin and soak over for 3 years then cooked it to remove alcohols in it and then put the rum raisin mixture in base ice cream(i made from all purpose cream, condensed milk and vanilla extract only) when i tasted it, my ice cream was truly perfect and heavenly taste even i used basic ice cream
Quick question, what’s the difference between adding the cream at the end of the heating as opposed to just heating initially with the milk? If you heat the cream I get that it kills off any nasties if the cream is near BBD but does it also increase shelf life once frozen? Thanks!
There’s a big thing regarding this subject and it’s a marmite subject. The scientific reason for heating both milk and cream is to denature the proteins which semi stabilizes the finish product allowing a more uniform air structure. I’ve spoken to over 30 professional ice cream makers and only 2 of them believe it makes a difference. If you use a stabilizer, there’s no real benefit to doing it plus you can use the cream to cool the mixture down quickly which is great. If your cream and milk isn’t pasteurized, you’ll need to do it anyway and in professional ice cream shops & manufacturers, it’s a legal requirement to pasteurize your mix or at least heat it to 75c for 10 minutes.
@@PolarIceCreameryanother question: if you add the cream after wouldn’t the balance between milk and cream be different from the original recipe because of evaporation? It probably doesn’t affect the actual product much lol. But I was just curious. Much love and thx! ❤❤
Love the video and want to try it out. How many grams of raisins are you using? And is it possible to switch out the 50% cream with 35% or will that mess it all up?
Dextrose is for freezing point depression. If you sub some sugar for dextrose, the ice cream will be a bit softer to scoop without increasing sweetness/sugar content in your ice cream.
I've been adding a tablespoon or two of vodka or rum (typically infused in some way with whatever flavor I'm using with my ice cream base) since I started... more or less blindly following a recipe I've been slowly adapting to my personal taste. Can you elaborate a little more on why not to add the alcohol (which is supposed to lower the freezing point and make the ice cream more scoop able, according to the recipes I've seen that call for it)?
It’s difficult really. There is actually no reason NOT to add it but…… a balanced recipe won’t need it. There are occasions where there is no easy choice and the alcohol works well. I’ve relaxed a bit about the alcohol addition over the years 😂 you can balance an ice cream recipe with alcohol included which I am going to do a video on very soon. The only thing to watch out for really is that alcohol can make ice cream too cold. It’s water that hasn’t been stabilized and contains alcohol, it’s SUPER COLD in the mouth and creates that feeling when you say “it’s too cold” even for ice cream.
@@PolarIceCreamery I had the same question as @samnoble, because I want to use wodka, rum or something like that into my mix. And mainly to reduce the PAC since ethanol has an immense impact on that. Even much more than dextrose; about 4 times and 8 times more than sucrose. So for me I want to use it as a solution to get rid of the extreme amount of sugar I see into these mix recipes. And off course it is doable to determine the balanced amount of sugar and ethanol to come up with a desired PAC. I just read in the other comments that you stated that with alcohol it had a colder mouthfeel. Does is also have that when you aim at a normally desired PAC? which is what I want to do. To be more clear, I am looking for a way to cut down on the sugars; I only want to use sugars to make it taste slightly sweet to my desire.
@@rolandberendonck3900 if you hunt for no sugar, you need to use a substitute for the solids otherwise you will make awful ice cream. This is the problem others have but have no idea how to deal with it. Remove the sugar….. fine, replace the solids ….MUST.
@@PolarIceCreamery Ok. So my idea was to add in extra milk powder or protiene powder from milk. Just to make my icecream more healthy. Will that work? Or what kind of other solids could be used and are you thinking of? Thanks for answering that fast Nick! 😊 Ok, now I just saw this information..... "If the milk solids are too high, you can get grainy textures." 😬
Hi again Nick. I still have a few strange questions about ice cream making! What is your opinion on this ingredients in ice cream making 🍨: .Chantifix .Sodium Glutamate .Methylcellulose .Polyphenol and granulated sugar does the same job as powderd? 🤔 Thx 😁
Chantfix is just Dextrose and Sodium Alginate, never used it, wouldn’t buy it myself. Never used Sodium Glutamate. Methyl cellulose is used in “hot ice cream”. You really need to know what you’re doing with this ingredient. I am yet to try Polyphenol. Sugar, powdered sugar, caster sugar etc it’s all the same. Measure it by weight and you won’t have an issue.
Yes, the hot ice cream for winter was a very good ideia and tricky to make and if you want to last more time without melting also without polyphenol the Louis Françoise chantifix is a good option to give a little bit of hardness! Once i make a Ruby chocolate ice cream and the final product was not very good, the Ruby type chocolate of Barry-Callebaut is very bubble gum type, sticky like plasticine and smells bad. Coulnd't make it the texture needed and the LF chantifix was my salvation 🙏
@@guilhermeaguiar332 in the right conditions yes. Turkish Dondurma is the same though. I left a batch from Dondurma Pt1 on the kitchen top and it was still solid after 3 hours. I will do a timepase of the last batch to test ( if I remember).
@@guilhermeaguiar332if used properly, any will work really. You need to make sure the recipe is balanced though as alcohol can often make an ice cream too soft, not freeze at all, feel too cold in the mouth etc etc.
@@guilhermeaguiar332 then it’s not in ice cream! You will need to make alcohol jelly to use as an ice cream add in. VERY different I including alcohol “in” an ice cream.
In which case, if you’re EU based, use Special Ingredients ice cream stabilizer. If you're outside of that, use a blend of Guar Gum, LBG and Carrageenan in 4/2/1 ratio. Finally, if you can get it, Tara gum 👍👍 all need heating to 75c.
Made it yesterday. The amount of Rum is not enough, the taste of it not present.. Maybe the amount you wrote in the recipe isn't the amount you put in the display? Cause it doesn't looks like 50 ml at all
