This has neither pecans nor pumpkin and really has nothing to do with Thanksgiving but the molasses and caramel undertones of the rum and raisins have a very autumn feel. They’re a nice change-up from the usual offerings. Although I can’t say I’d serve these after a Thanksgiving meal since I’m a bread fiend and don’t do myself in with stuffing or potatoes on the big day but with Parker House Rolls of all things. I average about 17 rolls per Thanksgiving. They’re my favorite part. I would, however serve these to guests in town for the big event. Additionally, this dessert is oddly reminiscent of boozy British high tea- clotted cream piled high on currant scones eaten thru a champagne haze- they’d be fun to serve with black tea late in the afternoon pre-turkey day. But I'll let you be the judge. Maybe these are what your Thanksgiving buffet's been missing! —Chaud!
- Serves 12
- Ice Cream
Raisins ( I use jumbo organic ones that are practically the size of small animals, they were nice and gooey after soaking)
sugar, plus one tablespoon
Black Strap Rum ( sounds like something Captain Jack Sparrow would drink)
scraped vanilla bean
all purpose flour
cold butter cut in small cubes
egg, beaten for egg wash
sugar to sprinkle over
- Ice Cream
- In a small saucepan add raisins to 1/4 c. rum with a tablespoon of sugar. When the sugar has dissolved, remove and let sit at room temperature.
- Make a custard by bringing milk, cream, vanilla seeds + pod, and half the sugar to a simmer.
- Whisk yolks and remaining sugar till pale.
- Pour 1/3 of the hot milk/cream over the yolks, whisking the whole time. Pour this into the remaining milk and continue to cook over medium heat for 10 minutes.
- After the eggy smell is gone and the custard coats the back of a spoon, strain the mixture into a bowl over an ice bath. Cool the custard to room temperature, add remaining 1/4 cup rum and refrigerate overnight.
- Mix according to your machine’s instructions, and when it resembles a thick milkshake add your rum soaked raisins. Dump your ice cream in a container to freeze, laying a piece of plastic wrap directly on the top of the ice cream before putting on the lid. Freeze at least 2 hours.
- While you’re freezing the ice cream make the shortcakes.
- In a stand mixer fitted with a paddle attachment, measure the flour, baking soda, sugar and salt and mix to evenly combine.
- Take your butter out of the fridge at the last minute, plop in the cold cubes, and mix until the butter cubes resemble peas.
- At that point add eggs beaten with the cream and stop the mixer right when the dough becomes a cohesive mass- its ok if there’s a little flour at the bottom.
- Dump the bowl over, spilling the contents into a lightly floured work surface. Press out the dough into a shaggy pile about ½ inch tall and cut out shortcakes with either a glass or biscuit cutter.
- Lay the shortcakes on parchment lined baking sheets, brush with egg wash, sprinkle with sugar and bake for 19 minutes.
- Cool and cut a small hole in the middle with a mellon baller or tiny biscuit cutter and place a scoop of ice cream in there. Or you can split the shortcakes in half and make an ice cream sandwich.