Rum Raisin Ice Cream

Name: Rum Raisin Ice Cream
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4-6 serving(s)
Ingredients: 3/4 cup raisins, preferably half dark and half golden (about 6 ounces); 3/4 cup dark rum, about; 3 cups heavy cream; 1 cup half-and-half or 1 cup light cream; 3/4 cup sugar; 1 teaspoon vanilla extract

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Recipe by 89240

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READY IN: 3hrs 20mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

³⁄₄

cup raisins, preferably half dark and half golden (about 6 ounces)
³⁄₄

cup dark rum, about
3

cups heavy cream
1

cup half-and-half or 1 cup light cream
³⁄₄

cup sugar
1

teaspoon vanilla extract

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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