Kapitän Remys Rum-Rosine — Vegan Rum Raisin
Rum raisin is grandpa ice cream, and grandpas are usually right. Macerate the raisins overnight minimum — a rushed raisin is just a sad grape with ambitions. Dark rum, not white: you want molasses and vanilla notes, not cleaning fluid. And count your raisins before and after the freezer; in my house they evaporate.
Captain Remy sails the seven seas of the freezer aisle.
Alcohol is rocket fuel for softness: ethanol depresses the freezing point roughly seven times harder than sugar, so the dose makes the poison — 25 ml of dark rum per pint is the ceiling before your ice cream stays soup forever. The raisins soak up most of their rum overnight and go in as a MIX-IN, so every bite has boozy little jewels without blowing the freeze budget. Want it alcohol-free? Swap the rum for 2 tsp rum extract plus 25 ml water.
One honest footnote: the Eis-Labor preset shows the base WITHOUT the rum (the calculator has no alcohol ingredient) — so its PAC gauge reads low; the missing antifreeze is exactly what the 25 ml of rum delivers.
Ingredients
Method
- 1
The night before: cover the raisins with 2 tbsp dark rum in a small jar, lid on, shake, and let them drink overnight. Drain before using (sip the drained rum, captain's privilege).
- 2
Soak: cover the cashews with just-boiled water, soak 20-30 minutes, drain and rinse.
- 3
Blend: cashews, soy milk, coconut cream, sugar, agave, the 25 ml rum, xanthan and salt for 2-3 minutes until silky.
- 4
Freeze: pour into the Ninja Creami pint only up to the MAX FILL line. Freeze with the lid OFF, dead FLAT on a level freezer shelf, for a full 24 hours.
- 5
Spin: if your freezer runs very cold, let the pint sit 5-10 minutes on the counter, then run the LITE ICE CREAM program.
- 6
Assess and re-spin: a crumbly first spin is normal for vegan bases. Add 1 tbsp soy milk, press RE-SPIN, repeat once more if needed until dense, glossy and creamy.
- 7
Mix-in: dig a center hole, drop in the drained rum raisins, run the MIX-IN cycle. Serve slightly soft — rum raisin is meant to be supple, not a hockey puck.
