Ina Garten Rum Raisin Ricotta Ice Cream is made with golden raisins, dark rum, fresh whole-milk ricotta, cream cheese, sugar, pure vanilla extract, pure almond extract, kosher salt, and cold heavy cream. This delicious ice cream recipe creates a tasty dessert that takes about 80 minutes to prepare and can serve up to 6 people.
This Rum Raisin Ricotta Ice Cream Recipe Is From Go-To Dinner Cookbook by Ina Garten.
Ingredients Needed:
- ¾ cup golden raisins
- ½ cup dark rum, such as Mount Gay
- 15 ounces (1⅔ cups) fresh whole-milk ricotta
- 3 ounces cream cheese, diced (see note)
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon pure almond extract
- Kosher salt
- 1 cup cold heavy cream
How To Make Rum Raisin Ricotta Ice Cream?
- Prepare the Raisins and Rum: In a small saucepan, combine the golden raisins and dark rum. Bring it to a boil over medium heat, then remove it from the heat, cover, and let it cool. Once cooled, drain the raisins, reserving the rum for later.
- Blend the Base: In a food processor, add the ricotta, diced cream cheese, sugar, vanilla and almond extracts, kosher salt, and the reserved rum. Pulse until well combined. With the processor running, pour in the cold heavy cream and blend until smooth.
- Chill the Mixture: Transfer the mixture to a quart-sized container and refrigerate it for at least an hour or up to a few days.
- Freeze the Ice Cream: Pour the chilled mixture into your ice cream maker and freeze according to the manufacturer’s directions. When the ice cream is nearly finished, fold in the rum-soaked raisins.
- Final Freeze: Transfer the ice cream to a container and freeze until firm. When ready to serve, let it soften slightly, then scoop into dishes.
Recipe Tips:
- Soak the Raisins Thoroughly: For the richest flavor, let the raisins soak in the dark rum until fully plumped. If possible, do this step the night before for an extra burst of rum flavor in every bite.
- Use Whole-Milk Ricotta: Whole-milk ricotta adds a creamy texture to the ice cream. Avoid low-fat versions as they can create a grainy consistency instead of the smooth, luscious result you want.
- Chill the Base Well Before Churning: Let the blended base mixture chill in the refrigerator for at least an hour. This helps the ice cream freeze evenly and prevents large ice crystals from forming during churning.
- Don’t Overfill the Ice Cream Maker: To get the best texture, fill your ice cream maker only to about two-thirds full. This leaves enough room for air to whip through the mixture, giving you light and creamy results.
- Fold in the Raisins Gently: When adding the rum-soaked raisins, do it just before the ice cream finishes churning. Fold them in gently to keep the raisins evenly distributed without breaking them apart.
How To Store Leftovers?
- Freezing: After making the ice cream, transfer it to an airtight container and store it in the freezer for up to 2 weeks. Before serving, allow the ice cream to sit at room temperature for about 5-10 minutes to soften slightly, making it easier to scoop.
Nutrition Facts
Serving Size: ⅔ cup (131g)
- Calories: 320
- Total Fat: 20g
- Saturated Fat: 13g
- Cholesterol: 85mg
- Sodium: 65mg
- Potassium: 230mg
- Total Carbohydrate: 29g
- Dietary Fiber: 0g
- Sugars: 26g
- Protein: 5g
Try More Ina Garten Recipe:
- Ina Garten Coffee Chocolate Chip Ice Cream Sandwiches
- Ina Garten Chocolate-dipped Brown Sugar Shortbread
- Ina Garten Tuscan Baked Apples
- Ina Garten White Chocolate Toffee
Ina Garten Rum Raisin Ricotta Ice Cream
Description
Ina Garten Rum Raisin Ricotta Ice Cream is made with golden raisins, dark rum, fresh whole-milk ricotta, cream cheese, sugar, pure vanilla extract, pure almond extract, kosher salt, and cold heavy cream. This delicious ice cream recipe creates a tasty dessert that takes about 80 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare the Raisins and Rum: In a small saucepan, combine the golden raisins and dark rum. Bring it to a boil over medium heat, then remove it from the heat, cover, and let it cool. Once cooled, drain the raisins, reserving the rum for later.
- Blend the Base: In a food processor, add the ricotta, diced cream cheese, sugar, vanilla and almond extracts, kosher salt, and the reserved rum. Pulse until well combined. With the processor running, pour in the cold heavy cream and blend until smooth.
- Chill the Mixture: Transfer the mixture to a quart-sized container and refrigerate it for at least an hour or up to a few days.
- Freeze the Ice Cream: Pour the chilled mixture into your ice cream maker and freeze according to the manufacturer’s directions. When the ice cream is nearly finished, fold in the rum-soaked raisins.
- Final Freeze: Transfer the ice cream to a container and freeze until firm. When ready to serve, let it soften slightly, then scoop into dishes.
Notes
- Soak the Raisins Thoroughly: For the richest flavor, let the raisins soak in the dark rum until fully plumped. If possible, do this step the night before for an extra burst of rum flavor in every bite.
- Use Whole-Milk Ricotta: Whole-milk ricotta adds a creamy texture to the ice cream. Avoid low-fat versions as they can create a grainy consistency instead of the smooth, luscious result you want.
- Chill the Base Well Before Churning: Let the blended base mixture chill in the refrigerator for at least an hour. This helps the ice cream freeze evenly and prevents large ice crystals from forming during churning.
- Don’t Overfill the Ice Cream Maker: To get the best texture, fill your ice cream maker only to about two-thirds full. This leaves enough room for air to whip through the mixture, giving you light and creamy results.
- Fold in the Raisins Gently: When adding the rum-soaked raisins, do it just before the ice cream finishes churning. Fold them in gently to keep the raisins evenly distributed without breaking them apart.
Ina Garten Rum Raisin Ricotta Ice Cream