By evelyn/athens on August 19, 2004
Photo by Rita~
Photo by Rita~
"Adapted from Confident Cooking."
Serving Size: 1 (1285 g)
Servings Per Recipe: 1
"This is a great recipe... a great guide! I however, and unfortunately, had to alter it some. 1st of all my husband is very lactose intolerant and the only dairy he can eat is yogurt. He has missed ice-cream and as much as I possibly can, I alter recipes to accommodate his needs. <br/><br/>With this recipe I substituted coconut milk (the cans from Goya with the highest fat content) for the cream and milk. I also had spiced rum on hand not dark so that is what I used. I soaked the raisins for about 48 hours and then added a "splash" more to the recipe. I also added some egg yolks (refer to any custard recipe) to add to the creaminess. Also as alcohol takes longer to freeze, I put the chilled mixture into the freezer for about 90 minutes before placing it in the ice cream maker. <br/><br/>The end result is YUM and totally DAIRY FREE! :)"
"I liked the simplicity of your recipe. It tasted just as I hoped it would, and I used the rum raisins from my jar which were fabulous! My mother said she wouldn't drive home after a bowl of that, but I think my rum raisins were pretty potent. Thanks for sharing!"
"Thls ice cream is fab at last a soft icebreakers done thanks"
"Wow! I tried this recipe because it was easier than other Rum Raisin recipes I saw; I doubt I'll ever try another one. This was extremely good. Best of all, the ice cream remained soft, instead of becoming rock-hard in the way that so many homemade ice creams do. Thanks for posting this!"
"Ohhhh I can't wait to try this. Rum and Raisin is my dad's and my favorite ice cream. Thanks for the Father's Day idea."
"This is so so easy! I bought an ice cream machine last year and this is the first recipe I made in it. I must say you need to have a 2 quart maachine to handle this amount. I used my Recipe #200097. We went back for seconds..... Thanks Evelyn for the creamy goodness in my belly and the fat on my thighs! LOL!"