Rum Raisin Ice Cream

"I have not made this recipe."
 
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Ready In:
3hrs 20mins
Ingredients:
6
Serves:
4-6
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ingredients

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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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Reviews

  1. cradnitzer
    This ice cream had no where near enough flavor. I ended up adding an extra teaspoon of vanilla & 1 teaspoon of rum extract, but I think the better way would be to use only 3 cups of cream/half & half rather than 4 cups.
     
  2. JATCA Arencibia
    Incredible recipe! Taste even better then Haagen-Dazs Rum Raisin! Simply excellent and very easy to make!
     
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