Tahini Ice Cream with Rum Infused Raisins
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Rum infused raisins, pffft…those are drunken raisins if you ask me! haha In this recipe you can use real rum or you can use rum extract, your call. I made one batch with the real stuff and I had a hard time keeping my husband out of them. He was snacking on them all day. If you are not a fan of tahini, don’t let this recipe scare you away. Simply omit it! You can either replace it with another nut butter or not worry about it at all. The volume of its absence won’t affect the recipe. My husband enjoyed it but thought that it could be a tad bit sweeter so I upped the agave from 1/2 to 3/4 cup. It really depends on your sweet tooth. As you are taste testing your batter keep this in mind: warm ice cream tastes sweeter than frozen ice cream.
Temperature of food affects its flavor. Warm foods generally taste stronger and sweeter than cold foods. For example, melted ice cream tastes much sweeter than frozen ice cream. There are two reasons for the effects of temperature on flavor. The volatility of a substance is increased at higher temperatures, and so it smells stronger. Taste bud receptivity also is an important factor. Taste buds are most receptive in the region between 68 and 86 degree F and so the taste will be more intense in this temperature range. Remember to keep this is mind as you are taste testing recipes, temperature can fool you.
- 2 cups raw cashews, soaked 2-4 hours or more
- 2 cups young Thai coconut meat
- 1 cup raw almond nut milk
- 2 cups raisins (quantity split, see below)
- 3/4 cup raw agave nectar
- 1/4 cup raw tahini butter
- 1 Tbsp vanilla extract
- 1/2 tsp sea salt
- Rum extract – see below
- Over-night step: take 1 cup of the raisins and soak them in the rum (extract) overnight. The other cup of raisins will be blended in with the rest of the ingredients.
- In a high-speed blender, combine all the ingredients until completely smooth, except for the rum soaked raisins. This may take a good 3-4 minutes. You don’t want any graininess left from the cashews. Be sure to stop the blender every once in a while to test the texture. Once it is nice and smooth you can move on to the next step.
- Put the lid on your blender container and place it in the fridge or freezer for 1 hour so it can chill.
- Add mixture to your ice cream machine a little at a time, alternating with the drained, soaked rum raisins, and process according to the manufacturer’s instructions. This step takes about 25 minutes.
- Transfer the ice cream to a freezer-proof container that is airtight. To be honest, we love eating it straight from the ice cream machine because it has a soft-serve like consistency. Oh yum!
Rum Extract Infused Raisins:
- 1 cup raisins
- 6 tsp rum extract in 1 cup water (or use straight Rum)
- Soak over-night