Creamy, fragrant and deliciously regressive, this rum-raisin ice cream is a classic that works perfectly with the Ninja Creami. The secret? Grapes macerated for a long time in rum and an ultra-smooth base enriched with Philadelphia.
Recipe Rum Raisin ice cream
Course: IceDifficulty: EasyPortions
4
portionsPreparation time
30
minutesIngredients
300 ml of full-fat liquid cream
100 ml of whole milk
40 g of sugar
50 g of raisins
35 g of rum
35 g of Philadelphia
1 tsp.’vanilla flavor
Directions
- Macerate the grapes
Place raisins in a small bowl and cover with rum. Leave to macerate until all the alcohol has been absorbed, ideally a whole night, to ensure that the grapes are soft and intensely flavored. - Preparing the ice base
Pour the liquid cream, whole milk, sugar, Philadelphia and vanilla flavoring into a bowl or blender. Blend thoroughly until perfectly smooth and homogeneous. - Freezing the base
Pour the mixture into the Ninja Creami, and place it in the freezer for a few minutes. 24 heures, until completely frozen. - Ice turbining
Once the base has set, insert the jar into the machine and start the Ice Cream or Ice Cream Lite, depending on the desired texture. - Add the grapes
Add the macerated grapes to the ice, then use the Mix-In to gently incorporate them without crushing them.
Notes
- For even more character, add a teaspoon of the macerated grape juice just before the mix-in. And for an even creamier version, finish with a light Re-spin.
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