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Dave Smith[_1_]

On 2016-07-20 7:04 AM, wrote:
> On Tue, 19 Jul 2016 17:46:29 -0700, Taxed and Spent
> > wrote:
>
>> On 7/5/2016 9:05 AM, wrote:
>>> On Tue, 5 Jul 2016 06:11:51 -0700, Taxed and Spent
>>> > wrote:
>>>
>>>> All the recipes I have seen just say to soak the raisins in rum.
>>>> shouldn't there be some spices too?
>>>
>>> I don't put spices, I do soak the raisins overnight though so they are
>>> really plump and full of rum.
>>>
>>
>> Thanks all for your comments. About food!
>>
>> I couldn't find golden raisins and I didn't want to look all over heck
>> for them. I will keep my eyes open in my travels for future batches.
>>
>> I bought some Costco spiced rum - darn it is good!
>>
>> I macerated the raisins for a couple days - putting more rum that the
>> recipes all seem to call for, to properly soak the raisins.
>>
>> I used 2/3 brown sugar and 1/3 white sugar.
>>
>> I used a tiny bit of cinnamon.
>>
>> I should have REALLY chilled the mixture before putting it into the ice
>> cream machine, so it wouldn't have taken so darn long. I did measure
>> the temperature when it really started turning into ice cream - about 14
>> degrees.
>>
>> Darn is it good!
>
> Lol don't forget too much alcohol in the mix and it won't really set
> too well.
>
Ice cream base sets up faster and better when it is well cooled before
going into a the freezer bucket of a home ice cream maker. I had
suggested macerating the the rum in the freezer so that it is really
cold and adding it near the end, when it is almost set up.