Thread: Boozy Ice Cream

"sf" <[email protected]> wrote in message
news:[email protected]..
>
> Did anyone else get the Real Simple email newsletter with the subject
> heading: Boozy Ice Cream? I don't have the patience to wade through a
> bunch of unboozy recipes to fine the one they are talking about. If
> you did, is it ice cream made with booze or booze added to an ice
> cream dessert? TIA


No and if you want to share it ... Rum and raison is a favourite around
here

--
--

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

On Sat, 4 Aug 2012 21:18:34 +0100, "Ophelia" <[email protected]>
wrote:
>
>
> "sf" <[email protected]> wrote in message
> news:[email protected]..
> >
> > Did anyone else get the Real Simple email newsletter with the subject
> > heading: Boozy Ice Cream? I don't have the patience to wade through a
> > bunch of unboozy recipes to fine the one they are talking about. If
> > you did, is it ice cream made with booze or booze added to an ice
> > cream dessert? TIA
>
>
> No and if you want to share it ... Rum and raison is a favourite around
> here
>
I'll assume that I won't find any real recipes for ice cream made with
booze just booze added to ice cream desserts because that's what the
first one was. I'm trying to eat down my freezer enough to fit the
ice cream maker's bowl and rum raisin will be the second one I make,
because hubby loves it so much. The first will be a bourbon ice cream
to serve with banana cake (kind of a cake and ice cream version of
Banana's Foster).... I've had that bee in my bonnet for months now,
but didn't have any room in the freezer to make it happen.


--
Food is an important part of a balanced diet.

On 04/08/2012 4:37 PM, sf wrote:

>>
> I'll assume that I won't find any real recipes for ice cream made with
> booze just booze added to ice cream desserts because that's what the
> first one was. I'm trying to eat down my freezer enough to fit the
> ice cream maker's bowl and rum raisin will be the second one I make,
> because hubby loves it so much. The first will be a bourbon ice cream
> to serve with banana cake (kind of a cake and ice cream version of
> Banana's Foster).... I've had that bee in my bonnet for months now,
> but didn't have any room in the freezer to make it happen.
>
>


If it were my choice, it would be rum and raisin first. I macerate the
raisins in rum in the freezer for a few hours before adding it to the
ice cream, and I add it just as the custard is setting up. Adding
alcohol too early can throw off the freezing.

> "sf" <[email protected]> wrote in message
> news:[email protected]..
>>
>> Did anyone else get the Real Simple email newsletter with the subject
>> heading: Boozy Ice Cream? I don't have the patience to wade through a
>> bunch of unboozy recipes to fine the one they are talking about. If
>> you did, is it ice cream made with booze or booze added to an ice
>> cream dessert? TIA


Somebody hurry up and spoon-feed this lush!

Nothing worse than a lazy, impatient drunk who can't be troubled to do
her own work. I found it in less time than it took her to post her
obnoxious request.

-sw

On Sat, 04 Aug 2012 18:56:00 -0400, Dave Smith
<[email protected]> wrote:

> If it were my choice, it would be rum and raisin first. I macerate the
> raisins in rum in the freezer for a few hours before adding it to the
> ice cream, and I add it just as the custard is setting up. Adding
> alcohol too early can throw off the freezing.

Thanks for the heads up.

--
Food is an important part of a balanced diet.

On Sat, 4 Aug 2012 19:55:56 -0500, Boozy Broad <[email protected]> wrote:

> > "sf" <[email protected]> wrote in message
> > news:[email protected]..
> >>
> >> Did anyone else get the Real Simple email newsletter with the subject
> >> heading: Boozy Ice Cream? I don't have the patience to wade through a
> >> bunch of unboozy recipes to fine the one they are talking about. If
> >> you did, is it ice cream made with booze or booze added to an ice
> >> cream dessert? TIA
>
>
> Somebody hurry up and spoon-feed this lush!
>
> Nothing worse than a lazy, impatient drunk who can't be troubled to do
> her own work. I found it in less time than it took her to post her
> obnoxious request.
>
You found your head that was stuck up your ass? Oh, joy.

--
Food is an important part of a balanced diet.

Dave Smith wrote:
>
> If it were my choice, it would be rum and raisin first. I macerate the
> raisins in rum in the freezer for a few hours before adding it to the
> ice cream, and I add it just as the custard is setting up. Adding
> alcohol too early can throw off the freezing.

You've obviously never made rum raisin ice cream.
Soak raisins for a cake with rum liquor but for ice cream the raisins
don't want soaking or they'll ruin the ice cream, use a few drops of
rum flavoring in the ice cream:
http://www.kingarthurflour.com/shop/...um-flavor-1-oz

http://www.mccormick.com/Products/Ex.../Extracts.aspx

On Sun, 05 Aug 2012 09:47:30 -0400, Brooklyn1 <Gravesend1> wrote:

>Dave Smith wrote:
>>
>> If it were my choice, it would be rum and raisin first. I macerate the
>> raisins in rum in the freezer for a few hours before adding it to the
>> ice cream, and I add it just as the custard is setting up. Adding
>> alcohol too early can throw off the freezing.
>
>You've obviously never made rum raisin ice cream.
>Soak raisins for a cake with rum liquor but for ice cream the raisins
>don't want soaking or they'll ruin the ice cream, use a few drops of
>rum flavoring in the ice cream:
>http://www.kingarthurflour.com/shop/...um-flavor-1-oz
>
>http://www.mccormick.com/Products/Ex.../Extracts.aspx

I wouldn't want rum flavouring, it doesn't taste even remotely like
rum ! Sacrilege I would say !

It's skilful to add plenty but not too much, I don't make rum raisin
for kids to eat, I think the idea of adding at the last minute is
good, I'm doing that next time round.

On Sun, 05 Aug 2012 11:28:28 -0300, [email protected] wrote:

>On Sun, 05 Aug 2012 09:47:30 -0400, Brooklyn1 <Gravesend1> wrote:
>
>>Dave Smith wrote:
>>>
>>> If it were my choice, it would be rum and raisin first. I macerate the
>>> raisins in rum in the freezer for a few hours before adding it to the
>>> ice cream, and I add it just as the custard is setting up. Adding
>>> alcohol too early can throw off the freezing.
>>
>>You've obviously never made rum raisin ice cream.
>>Soak raisins for a cake with rum liquor but for ice cream the raisins
>>don't want soaking or they'll ruin the ice cream, use a few drops of
>>rum flavoring in the ice cream:
>>http://www.kingarthurflour.com/shop/...um-flavor-1-oz
>>
>>http://www.mccormick.com/Products/Ex.../Extracts.aspx

Just for the record-- if David Lebovitz soaks [actually simmers- then
soaks] his raisins, then if I ever do a Rum Raisin ice cream, I'll
risk it.

>
>I wouldn't want rum flavouring, it doesn't taste even remotely like
>rum ! Sacrilege I would say !

I never tasted it, but I'll agree on the sacrilege part-- why not use
the real thing?

>
>It's skilful to add plenty but not too much, I don't make rum raisin
>for kids to eat, I think the idea of adding at the last minute is
>good, I'm doing that next time round.

When I feel the need for some boozy ice cream I turn to the Eggnog Ice
Cream recipe on this page-
http://www.spaghettiicecream.com/events.htm

Eggnog ice cream with sherry, rum, and brandy. [I use a Dark rum and
Savory and James Cream Sherry- not a dry one. I've subbed a little
cognac for the brandy if I was short.]

Good stuff-- not for kids. [or for people with those gadgets in their
car that won't let them drink and drive-- we figured a single scoop
was less than a tsp of booze-- an hour later the contraption said
'Yo- you been drinking.']

Jim

On Sun, 05 Aug 2012 10:58:39 -0400, Jim Elbrecht <[email protected]>
wrote:

>On Sun, 05 Aug 2012 11:28:28 -0300, [email protected] wrote:
>
>>On Sun, 05 Aug 2012 09:47:30 -0400, Brooklyn1 <Gravesend1> wrote:
>>
>>>Dave Smith wrote:
>>>>
>>>> If it were my choice, it would be rum and raisin first. I macerate the
>>>> raisins in rum in the freezer for a few hours before adding it to the
>>>> ice cream, and I add it just as the custard is setting up. Adding
>>>> alcohol too early can throw off the freezing.
>>>
>>>You've obviously never made rum raisin ice cream.
>>>Soak raisins for a cake with rum liquor but for ice cream the raisins
>>>don't want soaking or they'll ruin the ice cream, use a few drops of
>>>rum flavoring in the ice cream:
>>>http://www.kingarthurflour.com/shop/...um-flavor-1-oz
>>>
>>>http://www.mccormick.com/Products/Ex.../Extracts.aspx
>
>Just for the record-- if David Lebovitz soaks [actually simmers- then
>soaks] his raisins, then if I ever do a Rum Raisin ice cream, I'll
>risk it.
>
>>
>>I wouldn't want rum flavouring, it doesn't taste even remotely like
>>rum ! Sacrilege I would say !
>
>I never tasted it, but I'll agree on the sacrilege part-- why not use
>the real thing?
>
>>
>>It's skilful to add plenty but not too much, I don't make rum raisin
>>for kids to eat, I think the idea of adding at the last minute is
>>good, I'm doing that next time round.
>
>When I feel the need for some boozy ice cream I turn to the Eggnog Ice
>Cream recipe on this page-
>http://www.spaghettiicecream.com/events.htm
>
>Eggnog ice cream with sherry, rum, and brandy. [I use a Dark rum and
>Savory and James Cream Sherry- not a dry one. I've subbed a little
>cognac for the brandy if I was short.]
>
>Good stuff-- not for kids. [or for people with those gadgets in their
>car that won't let them drink and drive-- we figured a single scoop
>was less than a tsp of booze-- an hour later the contraption said
>'Yo- you been drinking.']
>
>Jim

I have to try that one ! That is a great site, the Banana Rum looked
good too. Thanks.

That is a fun website-wish they had a francise in my town. No one here
sells unusual ice cream just the boring predictable flavors. For you
webtver's here is a link from that website for you:

http://spaghettiicecream.com/icecrea...o-recipes.html

On 05/08/2012 9:47 AM, Brooklyn1 wrote:
> Dave Smith wrote:
>>
>> If it were my choice, it would be rum and raisin first. I macerate the
>> raisins in rum in the freezer for a few hours before adding it to the
>> ice cream, and I add it just as the custard is setting up. Adding
>> alcohol too early can throw off the freezing.
>
> You've obviously never made rum raisin ice cream.


AAMOF, I have made rum and raisin ice cream several times, and it was
delicious.


> Soak raisins for a cake with rum liquor but for ice cream the raisins
> don't want soaking or they'll ruin the ice cream, use a few drops of
> rum flavoring in the ice cream:
> http://www.kingarthurflour.com/shop/...um-flavor-1-oz
>
> http://www.mccormick.com/Products/Ex.../Extracts.aspx
>


Rum flavouring??? WTF? That is what you get in commercially made rum and
raisin ice cream. One of the reasons that you make it yourself is so
that you get real rum flavour, not rum flavor. Macerating the raisins
in rum plumps them up and the alcohol that they absorb helps them to
stay soft instead of freezing into hard nubs.

On 05/08/2012 10:28 AM, [email protected] wrote:

>> You've obviously never made rum raisin ice cream.
>> Soak raisins for a cake with rum liquor but for ice cream the raisins
>> don't want soaking or they'll ruin the ice cream, use a few drops of
>> rum flavoring in the ice cream:
>> http://www.kingarthurflour.com/shop/...um-flavor-1-oz
>>
>> http://www.mccormick.com/Products/Ex.../Extracts.aspx
>
> I wouldn't want rum flavouring, it doesn't taste even remotely like
> rum ! Sacrilege I would say !


IMO rum flavour is disgusting. We were once comped a free Tira Misu in a
restaurant after complaining about a problem with our meal. If I had
paid for it, I would have complained about the dessert too. It was bad
enough that they used sponge cake instead of lady fingers and pastry
cream in place of marscapone, eggs and cream, but the big sin was using
artifical rum flavour. It was horrible.


>

One of my friends, who is no longer with us, would put lime sherbet in
the blender, along with rum. He called them rumsicles. They could sneak
up on you.

Becca

On Sun, 05 Aug 2012 17:38:00 -0500, Ema Nymton <[email protected]>
wrote:

>One of my friends, who is no longer with us, would put lime sherbet in
>the blender, along with rum. He called them rumsicles. They could sneak
>up on you.
>
>Becca

Rum laced smoothies don't sneak up on pussy cat feet, they gallop in
like a herd of horses, I know. LOL I like rum in cantaloup and banana
smoothies, any fruit combo.

On Sun, 05 Aug 2012 17:38:00 -0500, Ema Nymton <[email protected]>
wrote:

>One of my friends, who is no longer with us, would put lime sherbet in
>the blender, along with rum. He called them rumsicles. They could sneak
>up on you.
>
>Becca
>
Lol, sounds excellent.

On Sun, 05 Aug 2012 18:52:25 -0400, Brooklyn1 <Gravesend1> wrote:

>On Sun, 05 Aug 2012 17:38:00 -0500, Ema Nymton <[email protected]>
>wrote:
>
>>One of my friends, who is no longer with us, would put lime sherbet in
>>the blender, along with rum. He called them rumsicles. They could sneak
>>up on you.
>>
>>Becca
>
>Rum laced smoothies don't sneak up on pussy cat feet, they gallop in
>like a herd of horses, I know. LOL I like rum in cantaloup and banana
>smoothies, any fruit combo.

I made an error once and ran the drill bit through the palm of my
hand. I decided I could go to emerge and probably wait hours or clean
it up myself and have a couple of rums. Just poured it over some
cubes and even that was tasty

On 8/4/2012 6:56 PM, Dave Smith wrote:

> If it were my choice, it would be rum and raisin first. I macerate the
> raisins in rum in the freezer for a few hours before adding it to the
> ice cream, and I add it just as the custard is setting up. Adding
> alcohol too early can throw off the freezing.

The ice cream recipes I've seen with booze it it also say the same
thing. Let it set up for a bit but not too much because it will freeze
hard depending on the fat content of the ice cream before you add the
booze.

On Sun, 05 Aug 2012 21:10:29 -0400, Cheryl <[email protected]>
wrote:

> On 8/4/2012 6:56 PM, Dave Smith wrote:
>
> > If it were my choice, it would be rum and raisin first. I macerate the
> > raisins in rum in the freezer for a few hours before adding it to the
> > ice cream, and I add it just as the custard is setting up. Adding
> > alcohol too early can throw off the freezing.
>
> The ice cream recipes I've seen with booze it it also say the same
> thing. Let it set up for a bit but not too much because it will freeze
> hard depending on the fat content of the ice cream before you add the
> booze.

This is all good to know; thanks Cheryl and Dave!

--
Food is an important part of a balanced diet.