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brooklyn1

On Wed, 20 Jul 2016 18:31:42 -0300, wrote:

>On Wed, 20 Jul 2016 17:20:44 -0400, Dave Smith
> wrote:
>
>>On 2016-07-20 4:18 PM, Gary wrote:
>>> 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.
>>>
>>> I would think that most people would cook the alcohol off before using
>>> it for ice cream. Cooking won't get rid of it all but most of it and you
>>> still have the taste left.
>>>
>>
>>
>>Pshaw. The alcohol is a nice addition to the ice cream. One of my
>>favourites to use with ice cream in Gran Marnier. A little bit of that
>>goes a long way.
>
>'Cook the alcohol off" - heathen!

If the rum is soaked into the raisins just how will you cook the
alcohol off... and why would you want to... recipes don't specify
enough rum to affect freezing.
http://www.seriouseats.com/recipes/2...ice-cream.html