Homemade Rum Raisin Ice Cream
I love a lot of things about this recipe: it’s super simple; requires only a handful of ingredients; does not require an ice cream maker -which, let’s be honest, only takes up valuable space in your kitchen; and it brings me back to my childhood memories of eating sundaes with my family.
I’ve adapted this recipe from Recipe Tin Eats - and I’m hugely thankful for them for sharing! Please note: that while most store-bought rum raisin has rum flavoring, this recipe uses actual dark rum. So please be smart and serve only to adults.
On to the recipe!
Ingredients
- 1 cup of roughly chopped white raisins (I prefer Sultanas)
- ½ cup of dark rum
- 14 oz can of sweetened condensed milk
- 2 cups heavy whipping cream
- ½ tsp vanilla extract
- ½ tsp cinnamon
Method
- Heat the rum in a small saucepan on medium high, just until hot. Remove from heat and add the chopped raisins. Leave to soak until mostly absorbed (about 15-20 minutes).
- While the raisins are soaking, in a medium-sized bowl, add the condensed milk, vanilla and cinnamon. Beat to combine with a handheld beater, by hand, or by using a handheld milk frother (which is what I did)
- In a separate larger bowl, empty your heavy whipping cream and beat on high with a handheld frother or beater for several minutes. What we are aiming for is a lot of aeration here - think lots of bubbles and volume. This step is basically mimicking the ice cream maker - so get a lot of air in your cream!
- Combine the two bowls by folding the whipped cream into your condensed milk bowl. Blend until smooth.
- Add the rum-soaked raisins. They will fall to the bottom of the bowl, so try to stir it around with a spatula.
- Empty the mixed bowl in a freeze-safe container and place in the freezer for at least 12 hours or overnight.
Serve in your favorite dish or in a cone. Enjoy!
Vegan Rosewater Muhallebi
Sometimes, when it’s super hot, I really don’t want any dairy or cream. It can simply upset my stomach So I reach for this chilled rosewater “pudding” (literal translation from Arabic). Unlike a traditional pudding, the one I like to make is vegan - using cornstarch or rice flour to thicken, not milk. Like my Rum Raisin recipe, this one only uses a handful of ingredients and requires no special equipment. It is so light and refreshing on a hot summer’s day.
A lot of my students ask me what rosewater is and where they can buy it. Rosewater is a flavored water that is made by steeping water in rose petals. It is a really common condiment in Lebanon and the Levant regions of the Eastern Mediterranean. You can purchase rosewater in any Middle Eastern store or online. While I’ve seen and used rosewater on my skin as a mild astringent, or even gently scenting my linen after doing laundry. My favorite use for rosewater is in this vegan dessert. I hope you enjoy it!
Ingredients
- 4 tablespoons cornstarch OR rice flour
- 4+ cups of water
- 4 tablespoons white sugar
- Rosewater
- Simple Rose Syrup (see below)
- Additional sugar, sliced almonds, or coconut flakes for topping (optional)
Method
- Over medium heat, dissolve the cornstarch or rice flour in the water in a saucepan. Bring to a low boil and keep stirring with a wooden spoon
- Lower the heat to the lowest setting, and continue stirring for an additional 5-6 minutes or until you have a thick custard-type consistency (this is the “pudding” or muhallebi)
- Pour the muhallebi into a pyrex/casserole dish, cover with cling wrap, and refrigerate for at least 3 hours. The muhallebi needs to thicken and cool.
- When it’s completely cool, slice in thick squares and place in individual bowls
- To serve: take a piece of muhallebi and, sprinkle it with rose water and more water. Add a tablespoon of rose syrup (see below), cover it with chilled water, cut it into small pieces and finally, sprinkle it with your desired topping: slivered almonds, pistachios, granulated sugar, or coconut flakes.
Enjoy!
Simple Rose Syrup - I’ve been able to buy simple rose syrup from specialty stores for years. But then I realized it was simpler to make it, and it keeps for months in the refrigerator. I add this simple syrup to cocktails or to the muhallebi recipe above.
Ingredients
- 2 cups granulated sugar
- 2 cups water
- 1 Tablespoon fresh lemon juice
- 3 Tablespoons rosewater
- For color, use dried hibiscus leaves, beetroot powder, or a couple drops of red food coloring (all optional, but it does make the syrup very pretty. I recommend it.)
Method
- Add the sugar and water into a saucepan on medium heat and bring to a gentle boil, stirring a couple of times.
- Reduce the heat to low and simmer for an additional 5 minutes.
- Remove from heat, and stir in the rosewater.
- Add hibiscus leaves/beetroot powder/red food coloring - leave until the desired color. Your goal is to get it to a deep jewel pink tone.
- Allow to cool and then add to a clean jar. Refrigerate and use in homemade puddings, prosecco drinks, or wherever you might want a pop of color, sweetness, and fresh lemon/rose flavoring.
