Best Yo Ho Ho Rum Raisin Sorbet Recipes

RUM-RAISIN ICE CREAM

Steps:

• Combine raisins and rum in small bowl. Cover; let stand at room temperature 2 hours. Drain raisins, reserving 6 tablespoons rum. Combine in same bowl.
• Whisk egg yolks and sugar in large bowl until blended. Bring milk and whipping cream to boil in heavy large saucepan over medium heat. Gradually whisk into yolk mixture. Return mixture to saucepan; stir over medium-low heat until custard thickens, about 15 minutes (do not boil). Strain custard into bowl. Cool. Add raisin mixture to custard. Refrigerate until cold.
• Transfer custard to ice cream maker and process according to manufacturer's instructions. Freeze ice cream in covered container until firm, about 4 hours. (Can be prepared 3 days ahead.)

YO HO HO RUM RAISIN SORBET

Steps:

• Boil water and sugar until water is dissolved. Simmer for five more minutes without stirring. Pour in a 9 by 9 inch pan. Freeze for two hours. Stir from edges to middle. Return to freezer. Stir every hour from outside in, until it is slushy. Process in food processor. Return to pan and freeze for about six hours. Garnish and serve.

RUM AND RAISIN ICE CREAM

Steps:

• Place the raisins in a container with the rum, ensuring all the raisins are covered. Let them soak for 8 hours or overnight.
• Combine the cream, vanilla and milk in a saucepan. Bring to the boil then remove from the heat.
• In a large bowl, whisk together the sugar and egg yolks, until the mixture has gone pale in colour and doubled in size.
• Temper hot milk into the sugar yolk mixture, by slowly adding hot milk about 60ml (1/4 cup) at a time, whisking to distribute heat. Once all the milk has been added, transfer mixture back into the saucepan.
• Stir in the vanilla extract.
• Place the saucepan over medium-low heat. Stir until mixture reaches nappé consistency, or 80°C (180°F) on a kitchen thermometer. Let mixture sit at this temperature for 5 minutes to pasteurise the eggs.
• Remove from heat and pour the custard into a large mixing bowl. Place the bowl into icy water and stir until the custard has cooled.
• Pour the custard into an ice cream maker and churn according to your unit's instructions.
• After 30 minutes of mixing, add just the rum soaked raisins, plus 15ml (1 tbsp) of the rum to the ice cream. Continue churning until done.
• Transfer the ice cream to a sealable container and freeze for at least 3 hours or overnight.

HO-HO OR TWINKIE SURPRISE

Steps:

• Split cakes and line 13x9 pan with them cream side up.
• Blend cream cheese with milk then blend in pudding mixes.
• Pour over cakes.
• If you opt to add berries, layer them now evenly over the pudding mixture,.
• Spread cool whip over the top.
• IF desired sprinkle with chocolate curls, sprinkles or nuts.
• Chill until serving time.
• Try twinkies with lemon pudding or butterscotch, or Ho-Hos with french vanilla pudding and those new flavored cool whips like strawberry or chocolate.

LEMON CUPS

Steps:

• Stir together the sugar, flour, salt, and lemon zest.
• Mix in butter until well combined and finely textured.
• Stir in egg yolks.
• Stir in lemon juice.
• Stir in the milk.
• Beat egg whites until stiff and carefully fold into mixture.
• Pour into 8 (lightly greased with butter) custard cups.
• Put custard cups into a large baking dish and carefully pour in hot water to surround the cups and come no more that halfway up.
• Bake in a preheated 325F oven for 45 minutes.
• Serve warm.