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Indulge in Homemade Chocolate Rum Raisin Ice Cream: A Luxurious Recipe Featuring Premium Zacapa Dark Rum
For years, rum raisin ice cream existed purely as a concept at the periphery of my culinary mind. Despite never having tasted it, the very mention of “rum” immediately conjured images of those plump, rum-soaked raisins nestled in creamy ice cream. This persistent thought, an almost whimsical craving for something untried, felt like a compelling sign. It was finally time to dive into the world of rum raisin, not just to understand its classic appeal, but to reinvent it with a touch of my own.
The Inspiration: Elevating a Classic with Chocolate
My initial foray into making rum raisin ice cream wouldn’t be without a twist. I’m a firm believer that some combinations are simply destined for greatness, and chocolate and rum are undeniably one of them. The rich, complex notes of dark chocolate perfectly complement the sweet, spicy undertones of rum, creating a dessert that promises both comfort and sophistication. So, instead of a traditional rum raisin, my vision quickly evolved into something even more decadent: Chocolate Rum Raisin Ice Cream.
Before embarking on this ice cream adventure, I sought out the perfect rum. My friend, who owns a popular local bar, often extols the virtues of Zacapa premium dark rum. He proudly displays a bottle among his prized collection, often remarking on its distinctive flavor profile. His enthusiasm made me curious about what set Zacapa apart, leading me to uncover a fascinating story of craftsmanship and dedication.
The Artistry Behind Zacapa Premium Dark Rum
The journey of Zacapa rum is as captivating as its flavor. Unlike many rums that use molasses as a base, Zacapa is crafted from the concentrated first press of virgin sugar cane honey. This unique ingredient is sourced from sugar cane grown in the fertile, acidic soils of Guatemala’s eastern region, specifically near a town called Zacapa. These verdant, rolling hills, bathed in abundant sunlight, provide the ideal conditions for cultivating the high-quality sugar cane that forms the heart of this exceptional spirit.
From Sugarcane Fields to ‘The House Above the Clouds’
What truly distinguishes Zacapa rum, beyond its premium sugarcane honey base, is its remarkable aging process. After distillation, the rum embarks on a journey to the “House Above the Clouds,” an awe-inspiring aging facility nestled high in the beautiful Quetzaltenango highlands of Guatemala. Situated 2,300 meters (approximately 7,500 feet) above sea level, this is one of the world’s highest aging facilities. The cool, crisp mountain air at this altitude significantly slows down the aging process, allowing for an extended interaction between the rum and the wood, which in turn fosters a depth and complexity of flavor that is truly unparalleled.
The Unique Solera Aging Process
Zacapa employs a sophisticated aging technique known as the Solera system, a method originally developed by the Spanish some 500 years ago for aging sherry wines. In this intricate process, each drop of Zacapa rum passes through a series of different casks. These carefully selected barrels previously housed robust American whiskeys, rich Oloroso sherries, and sweet Pedro Ximenez wines. As the rum moves through this cascading system of casks, it acquires distinct characteristics from each, imparting layers of nuanced flavors and aromas that contribute to Zacapa’s signature taste. This meticulous approach ensures a consistently exquisite and profoundly complex spirit, perfect for sipping neat or, as I discovered, for elevating a decadent dessert like chocolate rum raisin ice cream.
Doesn’t the thought of this intricate process transport you to those lush green hills, kissed by glorious sunshine? If the story of Zacapa rum sparks your interest, or if you’re already a rum connoisseur, I highly recommend joining the Zacapa Society. Membership offers exclusive insights into this exceptional brand, along with opportunities to enjoy remarkable gifts and prizes. Simply register your interest on the Zacapa Rum website to become part of a community that appreciates true craftsmanship.
Elevating a Classic: Introducing Chocolate Rum Raisin
Now, let’s circle back to the ice cream, which was, after all, the genesis of this delicious journey. My decision to transform traditional rum raisin into chocolate rum raisin felt utterly intuitive. The deep, bittersweet notes of chocolate provide a magnificent counterpoint to the sweetness of the raisins and the warmth of the rum, creating a flavor profile that is both comforting and sophisticated. It’s an irresistible combination that simply ‘sounds good,’ and I’m thrilled to confirm that it tastes even better.
For my starting point, I adapted David Lebovitz’s acclaimed rum raisin recipe from his book, The Perfect Scoop. The primary modification was the addition of four ounces of high-quality bittersweet chocolate to the hot milk mixture, infusing the base with a rich cocoa depth. Due to availability, I also substituted orange extract for the orange zest, which provided a lovely citrus hint that beautifully brightened the overall flavor without overpowering the star ingredients. The outcome? Truly amazing! The flavor is absolutely fabulous, and the ice cream itself strikes the perfect balance – it’s not overly boozy, but features just the right amount of rum to accentuate the deep chocolate notes and the chewiness of the rehydrated raisins. Creamy, rich, and utterly delicious, this is a must-try recipe for any ice cream enthusiast.
Tips for Crafting the Perfect Homemade Ice Cream
Making homemade ice cream, especially a specialty flavor like Chocolate Rum Raisin, can be a truly rewarding experience. To ensure your batch is as perfect as possible, here are a few key tips:
- Quality Ingredients Matter: Start with the best quality ingredients you can find. Premium dark rum like Zacapa, good quality bittersweet chocolate, fresh heavy cream, and whole milk will make a noticeable difference in the final taste and texture.
- Macerate Raisins Properly: Don’t rush the rum-soaking process for the raisins. Allowing them to macerate for at least 2 hours (and up to 24) ensures they plump up and absorb the rum flavor beautifully, making them tender and flavorful.
- Temper Your Egg Yolks: When combining hot milk mixture with egg yolks, temper the yolks gradually. This means slowly whisking a small amount of the hot liquid into the yolks first to gently raise their temperature before adding them back to the main mixture. This prevents the eggs from scrambling.
- Achieve the Right Custard Consistency: Cook the custard over medium heat, stirring constantly, until it’s thick enough to coat the back of a spoon or spatula. This ensures a rich, creamy base for your ice cream.
- Chill Thoroughly: After cooking, cool the custard over an ice bath and then chill it completely in the refrigerator for several hours, or even overnight. A well-chilled custard churns into a much smoother and creamier ice cream.
- Don’t Over-Booze the Custard: While it’s tempting to add more rum, too much alcohol can prevent the ice cream from freezing properly, leading to a softer, less stable texture. Stick to the recommended amount for the best results.
- Add Inclusions at the Right Time: Add your rum-soaked raisins (and any other mix-ins) a few minutes before the ice cream finishes churning. This ensures they are evenly distributed without being broken down too much.
- Proper Freezing: After churning, transfer the soft ice cream to a freezer-safe container and allow it to harden for several hours in the freezer. This step is crucial for achieving that firm, scoopable consistency.
adapted from Rum Raisin Ice Cream – The Perfect Scoop
More Delicious Homemade Ice Cream Recipes
- Classic Chocolate Ice Cream
- Caramel Chocolate Nut Ice Cream
- Spicy Mexican Chocolate Ice Cream
- Rich Chocolate Rum Raisin Ice Cream
- Nostalgic Root Beer Ice Cream
- Nutella Swirl Cheesecake Ice Cream
- Black Cow Ice Cream
- Mocha Chocolate Chip Ice Cream
Chocolate Rum Raisin Ice Cream
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- ⅓ cup dark raisins
- ⅓ cup golden raisins
- ½ cup Zacapa premium dark rum
- ¼ teaspoon orange extract
- 1 ½ cups heavy whipping cream divided
- ¾ cup whole milk
- ⅔ cup granulated sugar
- pinch of salt
- 4 oz Ghirardelli bittersweet chocolate coarsely chopped
- 4 large egg yolks
Instructions
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Combine both types of raisins, Zacapa rum, and orange extract in a small saucepan. Bring the mixture to a gentle simmer for 2 minutes, then remove it from the heat. Allow the raisins to macerate and plump up in the rum for at least 2 hours, or ideally, up to 24 hours for maximum flavor absorption.
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In a large, heat-proof bowl, place one cup of the heavy cream. Position a fine mesh strainer over this bowl; this setup will be used later for straining the custard.
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In a separate medium saucepan, gently warm the whole milk, granulated sugar, the remaining half cup of heavy cream, and the pinch of salt. Heat until the mixture is warm and steamy, but be careful not to let it come to a full boil or bubble vigorously. Turn off the heat and add the coarsely chopped bittersweet chocolate. Stir continuously with a sturdy rubber spatula until the chocolate is fully melted and smoothly incorporated. The mixture might appear slightly flecked, which is normal.
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In a medium bowl, vigorously whisk the four large egg yolks until light and creamy. Begin tempering the yolks by slowly dribbling a small amount (about 1/3) of the warm chocolate-milk mixture into the whisked yolks, while continuously whisking to prevent the eggs from curdling. Once tempered, you can gradually increase the speed to a steady pour, constantly whisking until all the hot mixture is incorporated with the yolks.
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Pour the entire egg-and-milk mixture back into the saucepan. Cook over medium heat, stirring constantly with your rubber spatula and ensuring to scrape the bottom of the pan to prevent sticking. Continue stirring until the custard thickens enough to coat the back of the spatula, indicating it’s ready.
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Immediately remove the custard from the heat and pour it through the fine mesh strainer into the large bowl containing the reserved cream. Stir well to combine the custard and cream. Place the bowl over an ice bath to cool quickly, then transfer it to the refrigerator to chill completely. This chilling process can take several hours or be done overnight for best results.
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Before you’re ready to freeze the ice cream, drain the macerated raisins, reserving the rum liquid separately. Set the plump raisins aside. Measure the reserved rum; if you have less than 3 tablespoons, add a little more Zacapa rum to reach the desired amount. Stir this rum into your thoroughly chilled custard.
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Pour the rum-infused custard into your ice cream maker and churn according to the manufacturer’s instructions. A few minutes before the ice cream is completely churned and firm, add the drained raisins and mix them in until evenly distributed. Transfer the finished ice cream to a freezer-safe container and freeze until it reaches your desired hardened consistency, typically 4-6 hours.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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