I loved Haagen Daz Rum Raisin Ice Cream; thank you for this recipe, David. You have such turmoil with trying to make your home a place you can work and be happy in; I hope you can get it all resolved! I am also soldiering on with my own restoration projects in Southern CA. I appreciate what you are going through. Cheers. Jeanie K.
I haven't had rum raisin ice cream in ages. Looks delicious.
I always cooked with gas until I moved to Rome. Here induction is what one finds in most apartments (if it actually has a kitchen). As a professional chef, how are you liking the induction vs gas or electric?
I'm not a substitute ingredients kind of person and usually follow recipes to the letter. But I was out of rum and used spiced pear brandy instead, which was left over from another dessert recipe. It was milder but still delicious. Testament to being based off of a good recipe.
Your sense of humor is wonderful for lifting my spirits! Thank you. (And the cake/ice cream painting looks delicious!) And I love raisins! And prunes! 😂
I still regularly buy Haagen Daz rum raisin. There are also a ton of no churn recipes. I don't have an ice cream maker. Also a rum raisin sauce to top the ice cream or desserts like ginger bread cake etc. A great year round flavor. Thank you David!!!
Thanks David - love rum and raisin icecream. It must have been a bit late arriving in the US though as it's always been available in Australia in my lifetime which is well over 60 years!!
Does Haagen-Dazs still make rum raisin? I remember it being really delicious. I love rum in desserts!
I know someone who insists that anyone who goes to Paris immediately head to Berthillon for a scoop of prune armagnac. I'm kind of stuck on their cassis sorbet but the next time I'm there I will definitely do that.
J'adore rum raisin ice cream. There is an ice cream shop in Little Compton ( R.I.)that counts it among the many flavors offered. Growing up, it was my father's favorite flavor but as a kid, I did not appreciate it. Thanks David for jogging my memory with this.
Some time back you mentioned that you missed the Costco food wrap with the neat cutter on the box. It is available here as "Bobine de film étirable alimentaire professionnel avec ZIPcut 30cm x 300m" on Amazon.fr. Like you, I find it to be an absolute necessity! Hope to run into you sometime here in Paris. All the best, Dean
Thanks. That does look similar, although the film in France is often extremely thin, and breaks easily, so in the end it's not so economical or ecological because you use more ; ) But I'll keep it in mind - thanks!
Actually I think it is nearly identical to the Kirkland. I've had no trouble with it at all. But I would not go through 4 rolls in a reasonable amount of time. I use perhaps 1/2 roll a year!
Thank you, David, for the rum-raisin ice cream recipe. We will be making it for Thanksgiving.
Ice cream is a passion. We have spent much time over the last 30 + years in les Alpilles region of Provence and there is a glacier artisanal in Miramas-le-Vieux, le Quillé, which serves flavors such as lavender, poppy(flower not seed), honey, melon, calisson...They serve very intricate coupes, but we just order simple scoops to really taste the true flavor. If you and Romain find yourselves in that region, I think that you would enjoy it very much. The view is splendid too.
There was a "gourmet" ice cream place in Seattle in the 80's that had a couple of boozy flavors: rum-raisin ice cream (they spelled it "rhum"to be extra cosmopolitan, I guess) and cassis sorbet. I haven't seen either flavor for sale since then, but who needs 'em when we have you and The Perfect Scoop?
I loved Haagen Daz Rum Raisin Ice Cream; thank you for this recipe, David. You have such turmoil with trying to make your home a place you can work and be happy in; I hope you can get it all resolved! I am also soldiering on with my own restoration projects in Southern CA. I appreciate what you are going through. Cheers. Jeanie K.
I haven't had rum raisin ice cream in ages. Looks delicious.
I always cooked with gas until I moved to Rome. Here induction is what one finds in most apartments (if it actually has a kitchen). As a professional chef, how are you liking the induction vs gas or electric?
Wow, that cake and rum raisin ice cream look good.
I'm not a substitute ingredients kind of person and usually follow recipes to the letter. But I was out of rum and used spiced pear brandy instead, which was left over from another dessert recipe. It was milder but still delicious. Testament to being based off of a good recipe.
If it's that spiced pear brandy from St Georges, that stuff is great!
That's exactly what I used!
Your sense of humor is wonderful for lifting my spirits! Thank you. (And the cake/ice cream painting looks delicious!) And I love raisins! And prunes! 😂
Love making rum raisin ice cream!
Prune Armagnac ice cream also Yum!
Thanks for this reminder! Your figs and cake you made with are making me drool!
I still regularly buy Haagen Daz rum raisin. There are also a ton of no churn recipes. I don't have an ice cream maker. Also a rum raisin sauce to top the ice cream or desserts like ginger bread cake etc. A great year round flavor. Thank you David!!!
Mmmm. Armagnac. Why didn't I think of that?
Thanks David - love rum and raisin icecream. It must have been a bit late arriving in the US though as it's always been available in Australia in my lifetime which is well over 60 years!!
Does Haagen-Dazs still make rum raisin? I remember it being really delicious. I love rum in desserts!
I know someone who insists that anyone who goes to Paris immediately head to Berthillon for a scoop of prune armagnac. I'm kind of stuck on their cassis sorbet but the next time I'm there I will definitely do that.
Thank you for this! I love rum-raisin ice cream. I’m already thinking ahead to Christmas and making your peppermint ice cream with fudge sauce.
A single scoop of Häagen-Dazs rum raisin ice cream was my weekly reward as a penniless grad student back in the, yes, early 80s. I still love it.
J'adore rum raisin ice cream. There is an ice cream shop in Little Compton ( R.I.)that counts it among the many flavors offered. Growing up, it was my father's favorite flavor but as a kid, I did not appreciate it. Thanks David for jogging my memory with this.
Some time back you mentioned that you missed the Costco food wrap with the neat cutter on the box. It is available here as "Bobine de film étirable alimentaire professionnel avec ZIPcut 30cm x 300m" on Amazon.fr. Like you, I find it to be an absolute necessity! Hope to run into you sometime here in Paris. All the best, Dean
Thanks. That does look similar, although the film in France is often extremely thin, and breaks easily, so in the end it's not so economical or ecological because you use more ; ) But I'll keep it in mind - thanks!
(Interestingly they do sell the Stretch Tite brand, 4 rolls for €90 https://www.amazon.fr/Kirkland-Signature-emballages-alimentaires-plastique/dp/B017GCOWD0/
Actually I think it is nearly identical to the Kirkland. I've had no trouble with it at all. But I would not go through 4 rolls in a reasonable amount of time. I use perhaps 1/2 roll a year!
Thank you, David, for the rum-raisin ice cream recipe. We will be making it for Thanksgiving.
Ice cream is a passion. We have spent much time over the last 30 + years in les Alpilles region of Provence and there is a glacier artisanal in Miramas-le-Vieux, le Quillé, which serves flavors such as lavender, poppy(flower not seed), honey, melon, calisson...They serve very intricate coupes, but we just order simple scoops to really taste the true flavor. If you and Romain find yourselves in that region, I think that you would enjoy it very much. The view is splendid too.
There was a "gourmet" ice cream place in Seattle in the 80's that had a couple of boozy flavors: rum-raisin ice cream (they spelled it "rhum"to be extra cosmopolitan, I guess) and cassis sorbet. I haven't seen either flavor for sale since then, but who needs 'em when we have you and The Perfect Scoop?