Pecan rum raisin ice cream from Cooking for Jeffrey: A Barefoot Contessa Cookbook (page 228) by Ina Garten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • breakthroughc on May 01, 2022

    Oh my gosh this was good ice cream, one of the best I have ever made. The eggs are whipped for a long time and resulted in a really creamy custard that I did not strain, so I did end up with a full quart and it was very creamy. I like Anya_sf had very little run left over after soaking the raisins. I used Meyers Dark Rum and the boozy element was in good balance. I will definitely make again. A impressive ice cream for a dinner party.

  • anya_sf on August 21, 2017

    I did not get a full quart out of this - closer to 3 cups. I didn't have vanilla bean, so I added 1 tsp vanilla extract to the custard after straining. I don't know why the egg yolks need to be beaten so much. I have made plenty of other custard recipes where the egg yolks were just mixed, not beaten, and they worked fine. This worked too, but is it really necessary? Anyway, the ice cream was super creamy and delicious. Much of the rum was absorbed, so there wasn't much to discard after adding the 3 Tbsp to the custard, yet the ice cream did not taste "boozy".

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