What the fuck even is rum raisin?
>>4447697
I really loathe you fags. You know who you are. You post the same shit everyday, not even for the negative attention you crave - you do it because it's all you know.
You're not funny or interesting, so you just spam your waifu or your fetish..it really fucking bothers me this board could be what /b/ should've been but instead it's /trash/+ some irony.
Fuck you. I'm not mad in the slightest - and that is how deep my hatred of you is.
>>4447698
delete this
>>4447698
Okay.. but what is rum raisin?
Seriously guys
>>4447700
>rum raisin
rum + raisins
>>4447697
If classic vanilla ice cream can be bested, it's only by iconic rum raisin. How the latter combination first came to prominence is anyone's guess, but it may have reached its apotheosis in the 1980s, when it became Haagen-Dazs's ultimate cult flavor. Anyway, the combination of rum and raisins has long elevated all kinds of desserts; you'll find them together in bread pudding and rice pudding, in dessert sauces, candies, and cakes. But when applied to a vanilla custard base, the flavors truly shine: a concentrated burst of dried fruit cut by the boozy kick of rum, all cushioned by creamy dairy. It's kid-friendly sweetness and grown-up complexity, all in one bite.
>>4447715
Ingredients:
1 cup raisins
1 cup dark rum
3⁄4 cup sugar
6 egg yolks
2 cups milk
2 cups heavy cream
1 tbsp. vanilla extract
>>4447717
Instructions:
Place raisins and rum in a small bowl, cover with plastic wrap, and let sit until raisins soften and absorb rum, at least 8 hours or overnight. Drain, reserving 2 tbsp. rum, and set raisins and rum aside.
Place sugar and yolks in a 4-qt. saucepan, and whisk until pale yellow and lightened slightly, about 2 minutes. Add milk, and stir until smooth. Place over medium heat, and cook, stirring often, until mixture thickens and coats the back of a spoon, about 10 minutes. Pour through a fine strainer into a large bowl. Whisk in drained raisins along with reserved rum, cream, and vanilla; cover custard with plastic wrap, pressing it against the surface of the custard, and refrigerate until chilled.
Pour custard into an ice cream maker, and process according to manufacturer's instructions until churned and thick. Transfer to an airtight container, and seal. Freeze until set before serving, at least 4 hours.
>>4447718
I can't find a qt pan, can i use an ugly one?
ok NUMBER 1 i dnt eat dessrt n-e-more so if u culd pls REFRAIN 4rom desert postin that would b GOOD thnks!!!
NUMBER 2:::
rm raisn is coonfusin n not evn tht good like cmon
th best icecreams r as follows:
PISTACHOI
MINT CHOCO CHIP
STRABERRY
PUMPKIN
sry 2 b loud but its importnt u no this stuff so u dnt make EMBARRASING mistakes like ths thred again
>>4447715
very nice and detailed response.
>>4447949
I dont care who you are thats fuuuuunny
Is this girl cute?
>>4447697
The Goodman® GSX13
>R-410A environmentally friendly refrigerant
>Energy-efficient scroll compressor
>High-pressure switch
>Copper tube/enhanced aluminum fin coil
>ARI Certified
>>4447697
it's my cock in ur tight pussy
