I love your recipe. Your style of intruction, detailed explanation, your conversion for every single ingredient, your goofy smile when you said you were in heaven. Nowadays people don't really spend more than 10mins to watch cooking instruction, especially young generation, but you have the ability to keep me up with you for the whoke 21 min and 49 seconds . You did such a great job. I really did enjoy watching your video. Hope this message will keep you up with what you are doing. Starting from today, I am one of your subscribers ♡♡♡
Stephanie thank you for such a comprehensive demonstration of the rum and raisin ice cream recipe. You addressed every question that came to mind as I was watching you. Guess what I am making for Xmas? We celebrate Xmas during summer in the southern hemisphere. Merry Xmas to all. Cheers from Melbourne, Australia.
Stephanie you are always a very welcome guest, and your canine companion!! Thank you for being who you are, its a gift. Best regards, StephenKMackSD Rancho Bernardo, California
Completely late to the party but just got an ice cream maker a month ago. Have not bought ice cream since. I am soaking my raisins and making this tomorrow.
I made an icecream bar for my kids to celebrate school ending and I never thought to make icecream from scratch. Thank you for this recipe, this is definitely doable. Nothing compares to homemade cooking!
Awesome, the cool thing about making your own ice cream is you can make whatever flavor you want and more importantly you know exactly what's in it. Love your recipes Stephanie been watching for at least the last 5 years.
Hi Beautiful Stephanie ❤ My Father In-law loved Rum Raisin Ice cream💖 This recipe is absolute perfection! Thank you for being the Joy that you are💕 God Bless you always ❤ I Love You💖🌞🌻
Oooh Stephanie, my fave ice cream flavour & have always wanted the recipe. This one looks pure heaven & you demonstrate it so well. Thank you very much❣️
Because I like to use monk fruit sugar instead of regular sugar. Home made is a must. Thank you for measurement recipe, others mostly uses condensed milk. 🙏
I am not sure I have every tried the rum raisin ice cream but it sure looks good. Nice to have your demonstration to come back to when trying this out. Thanks so much Stephanie!
I find once I churn my ice cream, I cover the freezer bowl for about 10 minutes and leave on counter. If very hot day, I put in refrigerator for the 10 minutes. Then I remove the dasher, scrape off the ice cream and package for freezer. I find the 10 minute covered sit time hardens the ice cream enough so you can scrape off dasher without it starting to melt off right away. The ice cream itself has set up a bit so easier to get into storage container without melting as quickly while transferring.
Thanks for a great recipe. I will use your recipe to make dark raisin with dark rum ice cream or golden raisin with white rum ice cream. Since I do not like nuts (except pistachio) in my ice cream, I will omit the pecans.
Stephanie, I got some vanilla bean paste at Marshall’s. It was probably cheaper there than other places, but did give me a serious case of sticker shock. My justification for such an indulgence was the fact that when I cook at home, it involves a good deal of work but still saves me money. Therefore, I like to use the best ingredients that I can afford.
That is the perfect custard recipe & i also got the same ice cream maker lol. With this base minus the vanilla you can add whatever flavor extract & artificial colors you want to make other ice cream flavors. This rum raisin recipe is a must try :)
Very nice demonstration for making perfect ice cream. One need to be very passionate to follow this recipe. For me this is too much of work in current situation so i will rely on that very vanilla Carte D’or’ icecream which is my all time favourite but having said that I thoroughly enjoyed watching you make this ice cream.
¡Ay, ay, ayyyy! What a summer treat!! My mouth is watering just looking at the opening. A calling for pleasure. Thanks for sharing! Once more, you've outdone yourself.
I know it’s a pain, but I let my raisins dip in rum for 3 weeks at least. I never run out as I put plenty of raisins in rum ahead of time. I use a dark rum as well. Those raisins become balloons by the time I use them. Because of all the rum they have soaked in.
Great recipe, Stephanie! All your recipes come out great and delicious! I just made your red velvet cake this week, and it was a big hit! Thank you for sharing all your recipes! P.S: Could you please make a poke cake?
To make ice cream without an ice cream maker, put the cold custard in a shallow metal container. Place in the freezer for about one hour or until the custard starts to freeze around the edges. Then take it out of the freezer and give the custard a good stir, breaking up any large ice crystals. Place back into the freezer until, again, the mixture starts to freeze around the edges. Then stir. Keep doing this process until you have ice cream.
It looks so yummy! If we don t have an ice cream machine, can we put the caster in the freezer? Will it be the same consistence (in a different amount of time, of course!)?
Just what I've been looking for for weeks and couldn't find a good recipe! This one of yours didn't disappoint! I wasn't expecting any less of you! Thank you 😊 ❤ Your videos always brighten up my day! I'll be making your Strawberry Cheescake Macarons soon (waiting for the humidity level to be lower haha). Wish me luck! 😅
You might benefit from adding nonfat milk powder to the milk at the beginning of the heating. It will boost the solids content, which will give it more stability and staying power. As well as helping significantly to the ice formation problem. And adding the solids means you can add the alcohol more easily.
Yes I have done that with other ice creams, and you could do it here if you like. I don't actually find there is a problem with the ice cream becoming grainy in the freezer. Maybe if you store it for a long time, but I tend to eat it within a few days. Not sure what you mean about the alcohol as I'm only adding rum soaked raisins. I don't want to add rum to the actual vanilla ice cream.
@@joyofbaking I am fourth generation in the ice cream business. Our rum raisin recipe has a higher percentage of solids than other recipes, which helps offset the freezing depression from alcohol. That way we can add the soaking alcohol, or some of it at least, to the mix. I really love your channel, by the way!
Oh that looks really good... I see that your baby was taking a nap next to you... oh no need for plastic wrap, it’ll be gone. As for the rum, shot glass... oh, use it in bread pudding...yum
I am truly tempted to make this, however being sort of a gadget-guy (wife’s description) I “dare” not acquire an ice cream maker now….. Thank you for the inspiration!!
You should try the original recipe from Italy that originated in Malaga. Instead of rum, the raisins are soaked in Malaga wine. Also, very tasty. This is cream is sold in europe as “Malaga” but a lot of cafes use rum instead.
Bello, thanks for the video. I have a question. Why is that ice cream after one day in the freezer get too much hard? How can I maintain thse softness?
I know im late for this but the reason for the ice cream to be hard is because of the freezer itself. Any store bought is the same way (at least that's what happens to me. What you do is leave out for a little bit or put it in microwave for 15 seconds and it gets soft
