Our Rum Raisin e Liquid tastes like freshly brewed batch of old New Orleans style Rum Raisin ice cream .
Rich, thick, sweet, and creamy our Rum Raisin e Liquid is a must try for any ice cream lover or fan of sweets. Rum Raisin e Liquid is a result of soaking thick, plump raisins in batches of spiced rum. These rum raisins are mixed with sweet, rich cream resulting in a wonderful flavor explosion with just the perfect amount of mellow warmth – Each batch of our Rum Raisin e liquid is hand made with care, dedication, and premium ingredients in New Orleans, Louisiana. Fresh, mellow, and creamy; Our Rum Raisin e Liquid is ready to share with the world! NOLA Vape – New Orleans Best e Liquid & Electronic Cigarettes
Rum raisin ice cream can be loved or hated, some people don’t like to eat it at all because it contains rum (meaning alcohol), that some people can’t stand it.
You have to prepare this ice cream a night before, by macerating the raisins and dark rum, because it’s where the rum flavor comes from.
I really enjoy this ice cream, and I don’t mind eating a lot of it too.
Start by macerating the raisins and dark rum, overnight.
Beat the egg yolks with granulated sugar and salt until light in color.
Boil the milk and pour it slowly into the yolks mixture, whisk all the time, until combine.
Place the mixture over low heat and heat until 80°C, whisk constantly.
Cool to room temperature and refrigerate until cool.
Whip the whipping cream until soft peaks form, then fold in the custard with the rum from the macerated raisins.
Churn the mixture in an ice-cream machine.
As it thickens, add the macerated raisins. Freeze until firm.
or you can enjoy it as a bread pudding In a large saucepan, add milk, butter, vanilla, cinnamon, brown sugar, rum and raisins and heat until warm. Simmer and stir until sugar dissolves.
Into a large bowl add the cubed bread and pour in the hot milk mixture. Let sit for 30 minutes so the bread absorbs the milk.
Add the beaten eggs to the bread and milk mixture and stir. Pour bread pudding into a buttered 1 1/2-quart baking dish and bake for 50 minutes.
Combine raisins and rum in small bowl. Cover; let stand at room temperature 2 hours. Drain raisins, reserving 6 tablespoons rum. Combine in same bowl.
Whisk egg yolks and sugar in large bowl until blended. Bring milk and whipping cream to boil in heavy large saucepan over medium heat. Gradually whisk into yolk mixture. Return mixture to saucepan; stir over medium-low heat until custard thickens, about 15 minutes (do not boil). Strain custard into bowl. Cool. Add raisin mixture to custard. Refrigerate until cold.
Transfer custard to ice cream maker and process according to manufacturer’s instructions. Freeze ice cream in covered container until firm, about 4 hours. (Can be prepared 3 days ahead.)