All the recipes I have seen just say to soak the raisins in rum.
shouldn't there be some spices too?

On 2016-07-05 9:11 AM, 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?

Only if you want a spicy flavour. I can see using a little cinnamon and/
or nutmeg. I have made it several times. I used only golden raisins and
dark rum.... quite a bit. You need to macerate the raisins long enough
to really plump up. I put them in the freezer so that the alcohol would
be cold enough not to disrupt the freezing step and added it near the
end when the base was almost set.

On 7/5/2016 6:48 AM, Dave Smith wrote:
> On 2016-07-05 9:11 AM, 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?
>
> Only if you want a spicy flavour. I can see using a little cinnamon and/
> or nutmeg. I have made it several times. I used only golden raisins and
> dark rum.... quite a bit. You need to macerate the raisins long enough
> to really plump up. I put them in the freezer so that the alcohol would
> be cold enough not to disrupt the freezing step and added it near the
> end when the base was almost set.
>

I was thinking a bit of clove, too - what do you think?

Why golden raisins?

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.

On Tue, 5 Jul 2016 06:54:49 -0700, Taxed and Spent
> wrote:

>On 7/5/2016 6:48 AM, Dave Smith wrote:
>> On 2016-07-05 9:11 AM, 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?
>>
>> Only if you want a spicy flavour. I can see using a little cinnamon and/
>> or nutmeg. I have made it several times. I used only golden raisins and
>> dark rum.... quite a bit. You need to macerate the raisins long enough
>> to really plump up. I put them in the freezer so that the alcohol would
>> be cold enough not to disrupt the freezing step and added it near the
>> end when the base was almost set.
>>
>
>I was thinking a bit of clove, too - what do you think?
>
>Why golden raisins?

I use golden raisins too, much tastier than regular.

On 2016-07-05 9:54 AM, Taxed and Spent wrote:
> On 7/5/2016 6:48 AM, Dave Smith wrote:
>> On 2016-07-05 9:11 AM, 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?
>>
>> Only if you want a spicy flavour. I can see using a little cinnamon and/
>> or nutmeg. I have made it several times. I used only golden raisins and
>> dark rum.... quite a bit. You need to macerate the raisins long enough
>> to really plump up. I put them in the freezer so that the alcohol would
>> be cold enough not to disrupt the freezing step and added it near the
>> end when the base was almost set.
>>
>
> I was thinking a bit of clove, too - what do you think?
>
> Why golden raisins?

They tend to be a little softer and milder flavoured that the dark ones.

On Tue, 5 Jul 2016 06:54:49 -0700, Taxed and Spent
> wrote:

>On 7/5/2016 6:48 AM, Dave Smith wrote:
>> On 2016-07-05 9:11 AM, 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?
>>
>> Only if you want a spicy flavour. I can see using a little cinnamon and/
>> or nutmeg. I have made it several times. I used only golden raisins and
>> dark rum.... quite a bit. You need to macerate the raisins long enough
>> to really plump up. I put them in the freezer so that the alcohol would
>> be cold enough not to disrupt the freezing step and added it near the
>> end when the base was almost set.
>>
>
>I was thinking a bit of clove, too - what do you think?

Ginger too... and grated orange zest.

>Why golden raisins?

Why not?

Rum prune ice cream is even better.
Two days ago I stewed a 2 lb box of pitted prunes with a lemon cut
into eight wedges, two cinnamon sticks, the zest of a whole large
navel orange removed with a veggie peeler and julienned, decided to
also add a cup of raisins and a glug of dark rum. Was excellent
chilled over vanilla ice cream smothered with Rediwhip.

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!

On 7/19/2016 5:56 PM, Sqwertz 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!
>
> Looks like it weighs in at 92 proof which is really god for a spiced
> rum. Most of the spiced rums are 68-72 proof and too sweet. I bet
> that stuff is good. I'll have to pick one up myself at a mere
> $8.57/liter.
>
> -sw
>


It goes down smooth, all by itself! The bottle shape is pretty clumsy,
though.

"Taxed and Spent" > wrote in message
...
> 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!

Yes, it is very good, which is why I don't make it too often


>

--
http://www.helpforheroes.org.uk/shop/

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.

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.

On 7/20/2016 1:16 AM, Ophelia wrote:
>
>
> "Taxed and Spent" > wrote in message
> ...
>> 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!
>
> Yes, it is very good, which is why I don't make it too often
>
>
>>
>


Yes, I was just thinking how little 1.5 quarts seems to be. I will give
some away.

On 7/20/2016 4:04 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.
>

Yep, well this is perfect. Not rock hard, but just fine.

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.

"Taxed and Spent" > wrote in message
...
> On 7/20/2016 1:16 AM, Ophelia wrote:
>>
>>
>> "Taxed and Spent" > wrote in message
>> ...
>>> 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!
>>
>> Yes, it is very good, which is why I don't make it too often
>>
>>
>>>
>>
>
>
> Yes, I was just thinking how little 1.5 quarts seems to be. I will give
> some away.

Aye that is what to do ... <g>


--
http://www.helpforheroes.org.uk/shop/

On Wed, 20 Jul 2016 05:26:13 -0700, Taxed and Spent
> wrote:

>On 7/20/2016 4:04 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.
>>
>
>Yep, well this is perfect. Not rock hard, but just fine.

Try using these raisins, three types of magnificent large plump
raisins... hover over the image to read the types of raisins:
http://www.bjs.com/wellsley-farms-go...2 +4294948840
I also buy their dried plums and apricots.
http://www.bjs.com/candy--snacks.cat...2+4 294948840
With the raisins, plums, and apricots I prepared a spiced rum compote
yesterday, added a couple of cinnamon sticks, a few cloves, the peeled
zest of a navel orange, half a fresh lemon, and a 1/2 cup of dark
rum... water to cover by an inch of course. Simered slowly for an
hour, let cool, put in jars and chill in fridge. I filled two quart
jars. This morning I started eating, had to put it away before I'd
eat too much... very delicious.
Their pitted dates are wonderful:
http://www.bjs.com/wellsley-farms-dr...2+ 4294948840

On 2016-07-20 8:28 AM, Taxed and Spent wrote:

>> 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.


I used to cool it down over night. It also helps to put the container
into an ice bath, which will drop the temperature down closer to
freezing. I once put it into the freezer to cool and it started freezing
around the edge of the container.

On 7/20/2016 11:21 AM, Dave Smith wrote:
> On 2016-07-20 8:28 AM, Taxed and Spent wrote:
>
>>> 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.
>
>
> I used to cool it down over night. It also helps to put the container
> into an ice bath, which will drop the temperature down closer to
> freezing. I once put it into the freezer to cool and it started freezing
> around the edge of the container.

That might be a more hands off approach - an ice bath in the fridge,
after cooling in the fridge over night. I have a double batch of ice
cream base cooling in the fridge now.

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.

On 7/20/2016 1:18 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.
>

As my mother used to say "we are not most people".

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.

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!

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

On 2016-07-21 11:25 AM, Brooklyn1 wrote:
> 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
>
Recipes I have followed specify adding alcohol as the ice cream starts
setting up because adding it earlier will affect the freezing. The
recipe you linked also says to add the rum soaked raisins when the ice
cream is almost churned.

On Thu, 21 Jul 2016 11:36:07 -0400, Dave Smith
> wrote:

>On 2016-07-21 11:25 AM, Brooklyn1 wrote:
>> 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
>>
>Recipes I have followed specify adding alcohol as the ice cream starts
>setting up because adding it earlier will affect the freezing. The
>recipe you linked also says to add the rum soaked raisins when the ice
>cream is almost churned.

The raisins are added at the end same as other fruit, so they don't
break up. The recipe also says at the very beginning that the rum
soaked raisins keep the ice cream soft enough to easily serve right
from the freezer:
"Raisins are soaked in dark rum for up to 2 days (the longer the soak
time, the more they'll absorb) and are churned into a base that seems
fairly bland at first, with faint accents of brown sugar and cinnamon.
After setting up for a full 24 hours, though, the rum flavor leaches
into the ice cream itself and the bite of pure rum in the raisins
mellows out considerably. **And all the extra sugar and alcohol keeps
the ice cream smooth and soft, ready to serve straight out of the
freezer.**

On 2016-07-21 1:33 PM, Brooklyn1 wrote:
> On Thu, 21 Jul 2016 11:36:07 -0400, Dave Smith

>> Recipes I have followed specify adding alcohol as the ice cream starts
>> setting up because adding it earlier will affect the freezing. The
>> recipe you linked also says to add the rum soaked raisins when the ice
>> cream is almost churned.
>
> The raisins are added at the end same as other fruit, so they don't
> break up. The recipe also says at the very beginning that the rum
> soaked raisins keep the ice cream soft enough to easily serve right
> from the freezer:
> "Raisins are soaked in dark rum for up to 2 days (the longer the soak
> time, the more they'll absorb) and are churned into a base that seems
> fairly bland at first, with faint accents of brown sugar and cinnamon.
> After setting up for a full 24 hours, though, the rum flavor leaches
> into the ice cream itself and the bite of pure rum in the raisins
> mellows out considerably. **And all the extra sugar and alcohol keeps
> the ice cream smooth and soft, ready to serve straight out of the
> freezer.**
>
Of course.... because the alcohol doesn't freeze.