Rum Raisin Ice Cream

Recipe by 89240
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READY IN: 3hrs 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small nonreactive saucepan, combine the raisins with enough rum to cover.
  • Bring to a simmer over low heat.
  • (Watch carefully. If the alcohol gets too hot, it will ignite.) Remove from the heat and let cool.
  • Strain the rum into a heatproof glass measuring cup and set aside.
  • Reserve the raisins.
  • In a large bowl, combine the heavy cream and half-and-half.
  • Gradually whisk in the sugar to blend.
  • Whisk in the vanilla.
  • Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
  • Whisk the mixture to blend and pour into the canister of an ice cream maker.
  • Freeze according to the manufacturer's directions.
  • When the ice cream is at the soft-serve stage, add 1/3 cup of the rum and the raisins and process 1 minute longer.
  • (Discard any remaining rum or reserve for another use.) Eat at once or transfer to a covered container and freeze up to 8 hours.
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