welcome friends welcome back to the
kitchen today we're going to do another
no
churn ice cream we did one a few weeks
ago
that turned out really well and it used
cream cheese today i'm going to do the
same
method basically the same ingredients
i'm going to swap out the flavoring and
i'm going to do rum and raisin
so just a little while ago i mixed some
rum with the raisins
and then i stuck that in the microwave i
heated it up for like 35 40 seconds gave
it a stir
just to kind of plump up the raisins a
little bit and get them infused with
that rum now the last time we did this
we used a food processor this time i'm
going to use a stand mixer
this is no churn because you don't need
an ice cream machine or an ice cream
maker
or an ice cream churn to make it but you
do need to mix it ahead of time you do
need to whip the cream you need to whip
some air into it
so you do need a mixer of some kind and
it could be a hand mixer it could be a
stand mixer
could be as simple as a whisk so
cream cheese salt
and some vanilla about
two teaspoons worth about that much and
i'm going to turn this on
and whip the cream cheese until it's
nice and smooth
and once the cream cheese is smooth
we're going to pour
in 35 whipping cream
now we're going to let this whip until
it's almost whipped cream you want sort
of a soft
creamy peak and every once in a while
scrape
down the bowl to make sure that you've
got everything incorporated nothing
stuck down here at the bottom
next ingredient is condensed milk or
sweetened condensed milk depending where
you live
you're going to have to see something
different on the can here in canada
i've seen cans that say both condensed
milk and sweetened condensed milk
exactly the same thing inside the can it
is milk
that is evaporated so most of the water
is removed
and then sugar is added so anywhere
between 40 and 60 percent of what's in
this can
is sugar and so those two things
combined is what makes this magic it's
what
makes a no churn ice cream like this
work
you need to remove water from the
mixture
water is your enemy it will crystallize
and the slower it freezes the bigger the
ice crystals
the worse your ice cream tastes or the
harder it becomes
so you need to remove that water
but also adding an invert sugar which is
what the sugar is in this that invert
sugar
slows crystal formation which again
helps you get a creamier ice cream
without having to turn it later on
so all of those things combined mean
that you don't need
an ice cream churn
[Applause]
so this looks pretty good we've got a
nice whip
on that so we're going to pour in
the condensed milk
we're going to put this back on and whip
it just until it's incorporated
looks good the last ingredient is the
rum and the raisins
and the rum is an integral part of
why a no churn ice cream like this works
the alcohol in the rum changes the way
that the ice crystals
form which again gives you a smoother
and ice cream
and the alcohol that's in the rum is
at the same strength as the alcohol
that's in the vanilla we added earlier
most commercial vanillas that you buy in
a grocery store or most all of the
really big brands
probably 90 of the vanilla sold in
canada in the united states anyway
uh is 40 alcohol by volume somewhere
between 30 and 40
alcohol by volume so you've been adding
alcohol to your ice cream
all along every time you add vanilla
this just bumps it up just a little bit
more
just to get it to that point where it's
going to be nice and smooth
and this is nice and smooth look at that
okay next thing now i've had a glass
container
pre-chilling in the freezer this is a
fairly important step
as long as if this is cold it's going to
start the whole process a little bit
faster
so we're going to transfer over to this
container
stick it back in the freezer three four
hours
hey glenn hey jules hey friends
okay what an earth have you made right
well it's a little it's not it's not
your favorite flavor
well i think it's funny that you put
raisins in it because you don't like
raisins and things
i thought ramen raisin although i didn't
actually look at a recipe to see what's
in rum and raisins you just put some
ramen some rice put some rum
and i've never had rum and raisin um so
we'll see really you've never had a
raisin i've never had one
one of my favorites at least that's what
i remember
i don't know i kind of like that
that's kind of good so this is the same
ice cream base that we had
with the toblerone right so it's a it's
a
no churn ice cream with um
with cream cheese in it
you're not convinced
the rum is really light the flavor of
the rum is really light
so and that's one of the things that i
think is very different the rum and
raisin that i remember as a child
artificial really odd tape flavor to it
it might have been an artificial rum
that was described
it's that artificial rum flavors this is
real rum i found not very much
i also find though that the raisins
distract
detract sorry from the creamy texture of
the ice cream for me
because the raisins are frozen yes oh
yeah
that being said it's not unpleasant for
a flavor it's like raisin ice cream it's
more raisin ice cream i'd say than rem
and raisin
so i think this is something you need to
play with a little bit
i kind of like it's hot out
is doing exactly what ice cream is
supposed to do
thanks for stopping by see you again
soon
you