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Taxed and Spent

On 7/20/2016 4:19 AM, Dave Smith wrote:
> 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.
>

That is why I monitored the temperature as it worked in the machine.
Next time I think I will THOROUGHLY cool the base in the fridge, then
put it in the freezer for half an hour or so (I will watch the temp).
And chilling any ingredients to be added toward the end of the machine
process will certainly help.