Rum & Raisins Gelato with Rum Sauce

Rum & Raisins Gelato with Rum Sauce

Summer always feels like it’s over before it even starts, or like someone else noted: “summer is kind of like the ultimate one-night stand. Hot as hell, totally thrilling, and gone before you know it.” I am not ready to say goodbye to summer just yet. I refuse to give in and join the Pumpkin season. I hate seeing stores sell Christmas decorations in July. Stop that! Life is too short as is, why rush everything?

This summer, following the traces of my husband’s ancestry we, together with his sister and her husband, traveled through Europe. We visited their forefather’s little town Ast in Germany on Memorial Day weekend and closed the loop in the town they’ve settled – Plain, WI on Labor Day weekend. What a memorable summer this was! Every stop in Europe was special in its own way (photos below). Of course, my main focus was on food. Being able to recommend a meal, describe its taste, the whole familiarity of it was exhilarating. I was home and home is always a comfort.

Joan, my sister in law, loves things that are out of ordinary just as I do, although she might not want to admit it. The proof is in this recipe – did you know you can make pie with grapes? It’s to no surprise than that she picked and loved this rum and raisin gelato out of all ice cream flavors Italy has to offer. So, here’s to you Joan, my travel buddy, my sister from another mister, the most tolerant (and tolerable, he he) person I know, calm harbor, classy, funny lady and all-round wonderful person. Thank you for being you!

Joan in Venice, Italy

Rum & Raisins Gelato with Rum Sauce

Ingredients:
Serves 8

For gelato:
1 can sweetened Condensed Milk (I let it pour out until it doesn’t, without scraping the can to get everything out)
500ml (2 cups) Heavy Cream
1 teaspoon Vanilla extract (optional)
½ cup raisins
½ cup dark Rum (I used a whole cup, why not?)

For rum sauce:
2 teaspoon Butter
¼ cup Brown Sugar
¼ cup dark Rum

 

Directions:

Soak raisins in rum for at least few hours. Since my patience is below level zero I used extra moist baking raisins. I only soaked them for as long as it took to get organized for this recipe.

Put the condensed milk, cream and vanilla into a large bowl. Strain raisins, pouring rum to the bowl.

Beat with an electric whisk until thick and soft peaks form. This is the only tiring part. It takes longer than usual for cream to congeal. Fold in the raisins. Scrape into airtight freezer container or a large loaf tin covered with cling wrap and freeze overnight (the alcohol slows down the freezing process).

IMG_8528j

Rum Sauce: Heat the butter, sugar and rum in a small saucepan over a medium-low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly. Remove from the heat and drizzle over gelato. Don’t eat and drive, you will fail breathalyzer test for sure!

IMG_8516

 

rum and raisins gelato

Rum & Raisins Gelato with Rum Sauce

Rating: 51

Italian gelato at your fingertips. Play with flavors to create your favorite no churn ice cream in no time.

Ingredients

  • For the gelato:
  • 1 can sweetened Condensed Milk (I let it pour out until it doesn't, without scraping the can to get everything out)
  • 500ml (2 cups) Heavy Cream
  • 1 teaspoon Vanilla extract (optional)
  • ½ cup raisins
  • ½ cup dark Rum (I used a whole cup, why not?)
  • For the rum sauce:
  • 2 teaspoon Butter
  • ¼ cup Brown Sugar
  • ¼ cup dark Rum

Directions

Soak raisins in rum for at least few hours. Since my patience is below level zero I used extra moist baking raisins. I only soaked them for as long as it took to get organized for this recipe.

Put the condensed milk, cream and vanilla into a large bowl. Strain raisins, pouring rum to the bowl.

Beat with an electric whisk until thick and soft peaks form. This is the only tiring part. It takes longer than usual for cream to congeal. Fold in the raisins. Scrape into airtight freezer container or a large loaf tin covered with cling wrap and freeze overnight (the alcohol slows down the freezing process).

Heat the butter, sugar and rum in a small saucepan over a medium-low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly. Remove from the heat and drizzle over gelato.

http://all-thats-jas.com/2014/09/rum-raisins-gelato-with-rum-sauce.html

Memorable summer indeed!

Obertraun, Austria

Obertraun, Austria

 

Ast, Germany

Ast, Germany

 

Schwangau, Germany

Schwangau, Germany

Malcesine on lake Garda, Italy

Malcesine on lake Garda, Italy

 

Tuscany and Pisa, Italy

Tuscany and Pisa, Italy

 

Rome & Vatican, Italy (yes, we saw the Pope!)

Rome & Vatican, Italy (yes, we saw the Pope!)

 

Venice, Italy

Venice, Italy

 

Medjugorje, Bosnia & Split, Croatia

Medjugorje, Bosnia & Split, Croatia

 

Plain, WI (the painting shows the church in Ast and Plain. Rob & Joan in front of the house their great great grandfather left in Ast and one he built in Plain.)

Plain, WI (the painting shows the church in Ast and Plain. Rob & Joan in front of the house their great great grandfather left in Ast and one he built in Plain.)

 

Looking forward to connecting to you soon.

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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6 Comment

  1. Reply
    Margarita Ice Cream
    June 22, 2017 at 1:41 pm

    […] Oh summer, I love you so! What better dessert to accompany those nights than this one? Ok, maybe rum and raisin ice cream is a good substitute. Anything with booze, really. Did yo know you can add white wine to make […]

  2. Reply
    5 Favorite Easy Summer Desserts
    March 13, 2017 at 7:01 am

    […] 1 I’m calling back summer with this rum and raising gelato with rum sauce. It was my SIL’s favorite gelato flavor when we visited Venice. […]

  3. Reply
    Andrea
    September 14, 2014 at 4:38 pm

    I hate raisins. Would this be good without them?

    1. Reply
      allthatsjas
      September 14, 2014 at 4:41 pm

      Yes, definitely…but you have to like rum 😉 (if you still want texture, try adding chopped dates)

  4. Reply
    Thalia @ butter and brioche
    September 11, 2014 at 10:43 pm

    I am a massive rum and raisin ice cream fan.. so I can imagine how good this would have tasted! Great photos too!

    1. Reply
      allthatsjas
      September 14, 2014 at 4:21 pm

      Thank you Thalia…it was a hit 🙂

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