THE BEST RUM RAISINS ICE CREAM | with xanthan gum - No eggs, perfect texture, extra boozy!
ฝัง
- เผยแพร่เมื่อ 15 ต.ค. 2024
- Hey friends, it's your #IceCream guru back with an indulgent new recipe! This Rum Raisin version is next level - I use xanthan gum AND gelatin so it can hold maximum rum without melting too fast. And those raisins? Soaked in rum so each one is a little shot of flavor 🥃👅. I also use raw cane sugars instead of plain white for an extra dimension of taste. Trust me, this one is worth making - let me know how yours turns out! Just keep in mind that it is intended for adult consumption! #CookWithMe #rum
Here is the link to the recipe and its ingredients:
biterkin.com/r...
You will love this recipe because
✓ it is so easy to make
✓ we soak the raisins into the rum overnight so they're like little rum bombs exploding in your mouth with each bite🤯😋
✓ it uses no eggs; xanthan gum is the magic ingredient to a perfect ice cream mouthfeel
✓ it requires minimum cooking over the stovetop
✓ no thermometer is needed! Maybe you know that you have to add xanthan gum at a given temperature to hydrate. With this recipe, you do not need to measure this temperature because we use a no-thermometer method!
And here is our full collection with XANTHAN GUM ice cream recipes:
biterkin.com/x...
some of our favourite flavours: caramel, chocolate, lemon, strawberry, coffee.
And our expanding TH-cam xanthan gum ice cream video playlist:
• Xanthan gum | ice crea...
The steps at a glance:
1. Make the ice cream mixture
2. Chill in the fridge
3. Churn the ice cream
4. Put in the freezer to set
Equipment used in the recipe:
✓ ice cream maker
✓ kitchen scale
✓ blender (immersion blender is fine, too)
Instagram:
/ asktheicecreamqueen
Facebook:
/ asktheicecreamqueen
Music - license by Epidemicsound: share.epidemic...
• Melting Saun - Ealot
This is amazing! 10/10
Thank you for making one of my favorite recipes.
I leave my raisins in Bacardi for months in a mason jar.
My pleasure! I have an egg yolk version coming too, soon ;) Thank you for the inspiration and the advice on the music! Your Bacardi-soaked raisin version will rock!
This channel is extraordinary, I haven’t seen an ice cream making like this before (i know there are a lot of stabilizers) and adding tips is cherry on the top❤/ quick question, is this method works with any machine? And if I don’t have a blender, can i just whisk them?
Hi! Thank you for your kind words! The churning part works with any ice cream machine. The batch is perfect for any ice cream machine from 1.5 and up to 2 litre capacity, so If the ice cream maker capacity is much smaller than 1.5 litre, you may want to adjust the quantity. As for the blending, I have tried whisking the gum in, but it does not hydrate well. I will try 2-3 methods that could work and let you know for sure because it is a good question, one I would like the answer to too. Thanks for asking it!
I am diabetic. Are sugar substitutes possible? In any of your wonderful recipes?
I have been told that allulose is a great sugar substitute for my ice cream recipes, but I have not had the opportunity to try it myself. Unfortunately, allulose is not available in the EU, where I reside, and the other sugar substitutes I have tried here do not work well with ice cream. So if allulose is available where you live, you could try it. Hope this helps! :)
Is possible to substitute the gelatine with something else?
Gelatine is a helpful ingredient in making ice cream with alcohol. It helps the ice cream fluff up during churning and prevents it from rapidly melting when serving.
I don't know if substituting it with another ingredient, e.g. agar-agar, will work because it depends on how it behaves in the freezer, and I haven't tested it. Also, note that agar-agar needs 5 minutes of boiling, so one must add back the water lost during boiling, complicating the process.
One solution is to skip the gelatine, reduce the alcohol by half, and add it during the last stages of churning when the ice cream is fluffy and creamy (if you add it earlier, it will stay in a slurry consistency). But expect it to be melty during serving.
I hope this helps!
@@theicecreamqueen got it! Thank you Ice Cream Queen
@@iamblurredlines 🙏😊