TIP: Rum extract is perfect for ice cream because it brings all of the flavor with less of the alcohol, which can impede freezing. If you can’t find rum extract, you can use bourbon vanilla extract, which can be found at most grocery stores. The ice cream base won’t have as much rum flavor, but the raisins will pack a rum punch.
MAKE IT DAIRY-FREE: Use 1 ½ cups unsweetened oat milk for heavy cream and milk.
CREAMi PREP TIP: Make the most of your time by prepping several CREAMi™ Pints at once! Incorporate your favorite ice cream ingredients into your weekly grocery trip, then, Creamify™ on demand whenever a craving strikes! Looking for more pints? Purchase more at www.ninjacreami.com.
This dish contains the following allergens: Milk/Dairy, Eggs
Cooking mode
Step-by-step instruction without your screen going to sleep
3
large egg yolks
55g
dark brown sugar (or coconut sugar)
1 tablespoon
light corn syrup
120g
heavy cream
245g
whole milk
1 teaspoon
rum extract
53g
raisins
56g
dark or spiced rum
3
large egg yolks
1/4 cup
dark brown sugar (or coconut sugar)
1 tablespoon
light corn syrup
1/2 cup
heavy cream
1 cup
whole milk
1 teaspoon
rum extract
1/3 cup
raisins
1/4 cup
dark or spiced rum
Utensils
Small Saucepan
Whisk
Instant-Read Thermometer
Small Bowl
Step 1
Place egg yolks, sugar, and corn syrup in a small saucepan. Whisk until fully combined and sugar is dissolved. Add heavy cream and milk and whisk until combined.
Step 2
Place saucepan on stove over medium-low heat, stirring constantly with a whisk or rubber spatula. Cook until temperature reaches 165°F–175°F on an instant-read thermometer.
Step 3
Remove base from heat, stir in the rum extract, then pour through a fine-mesh strainer into an empty CREAMi™ Pint. Place into an ice bath. Once cooled, place storage lid on pint and freeze for 24 hours.
Step 4
While base is cooling, prepare the mix-in. Add the raisins and rum to a small bowl and microwave for 1 minute. Let cool, then drain remaining rum. Cover and set aside.
Step 5
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 6
Select ICE CREAM.
Step 7
With a spoon, create a 1 ½-inch wide hole that reaches the bottom of the pint. Add mixed raisins to the hole and process again using the MIX-IN program.
Step 8
When processing is complete, remove ice cream from pint and serve immediately.
Place egg yolks, sugar, and corn syrup in a small saucepan. Whisk until fully combined and sugar is dissolved. Add heavy cream and milk and whisk until combined.
3
large egg yolks
55g
dark brown sugar (or coconut sugar)
1 tablespoon
light corn syrup
120g
heavy cream
245g
whole milk
1 teaspoon
rum extract
53g
raisins
56g
dark or spiced rum
3
large egg yolks
1/4 cup
dark brown sugar (or coconut sugar)
1 tablespoon
light corn syrup
1/2 cup
heavy cream
1 cup
whole milk
1 teaspoon
rum extract
1/3 cup
raisins
1/4 cup
dark or spiced rum
Step 2 of 8
Place saucepan on stove over medium-low heat, stirring constantly with a whisk or rubber spatula. Cook until temperature reaches 165°F–175°F on an instant-read thermometer.
3
large egg yolks
55g
dark brown sugar (or coconut sugar)
1 tablespoon
light corn syrup
120g
heavy cream
245g
whole milk
1 teaspoon
rum extract
53g
raisins
56g
dark or spiced rum
3
large egg yolks
1/4 cup
dark brown sugar (or coconut sugar)
1 tablespoon
light corn syrup
1/2 cup
heavy cream
1 cup
whole milk
1 teaspoon
rum extract
1/3 cup
raisins
1/4 cup
dark or spiced rum
Step 3 of 8
Remove base from heat, stir in the rum extract, then pour through a fine-mesh strainer into an empty CREAMi™ Pint. Place into an ice bath. Once cooled, place storage lid on pint and freeze for 24 hours.
3
large egg yolks
55g
dark brown sugar (or coconut sugar)
1 tablespoon
light corn syrup
120g
heavy cream
245g
whole milk
1 teaspoon
rum extract
53g
raisins
56g
dark or spiced rum
3
large egg yolks
1/4 cup
dark brown sugar (or coconut sugar)
1 tablespoon
light corn syrup
1/2 cup
heavy cream
1 cup
whole milk
1 teaspoon
rum extract
1/3 cup
raisins
1/4 cup
dark or spiced rum
Step 4 of 8
While base is cooling, prepare the mix-in. Add the raisins and rum to a small bowl and microwave for 1 minute. Let cool, then drain remaining rum. Cover and set aside.
3
large egg yolks
55g
dark brown sugar (or coconut sugar)
1 tablespoon
light corn syrup
120g
heavy cream
245g
whole milk
1 teaspoon
rum extract
53g
raisins
56g
dark or spiced rum
3
large egg yolks
1/4 cup
dark brown sugar (or coconut sugar)
1 tablespoon
light corn syrup
1/2 cup
heavy cream
1 cup
whole milk
1 teaspoon
rum extract
1/3 cup
raisins
1/4 cup
dark or spiced rum
Step 5 of 8
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
3
large egg yolks
55g
dark brown sugar (or coconut sugar)
1 tablespoon
light corn syrup
120g
heavy cream
245g
whole milk
1 teaspoon
rum extract
53g
raisins
56g
dark or spiced rum
3
large egg yolks
1/4 cup
dark brown sugar (or coconut sugar)
1 tablespoon
light corn syrup
1/2 cup
heavy cream
1 cup
whole milk
1 teaspoon
rum extract
1/3 cup
raisins
1/4 cup
dark or spiced rum
Step 6 of 8
Select ICE CREAM.
3
large egg yolks
55g
dark brown sugar (or coconut sugar)
1 tablespoon
light corn syrup
120g
heavy cream
245g
whole milk
1 teaspoon
rum extract
53g
raisins
56g
dark or spiced rum
3
large egg yolks
1/4 cup
dark brown sugar (or coconut sugar)
1 tablespoon
light corn syrup
1/2 cup
heavy cream
1 cup
whole milk
1 teaspoon
rum extract
1/3 cup
raisins
1/4 cup
dark or spiced rum
Step 7 of 8
With a spoon, create a 1 ½-inch wide hole that reaches the bottom of the pint. Add mixed raisins to the hole and process again using the MIX-IN program.
3
large egg yolks
55g
dark brown sugar (or coconut sugar)
1 tablespoon
light corn syrup
120g
heavy cream
245g
whole milk
1 teaspoon
rum extract
53g
raisins
56g
dark or spiced rum
3
large egg yolks
1/4 cup
dark brown sugar (or coconut sugar)
1 tablespoon
light corn syrup
1/2 cup
heavy cream
1 cup
whole milk
1 teaspoon
rum extract
1/3 cup
raisins
1/4 cup
dark or spiced rum
Step 8 of 8
When processing is complete, remove ice cream from pint and serve immediately.
