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Rum-Raisin Ice Cream
1 cup dark raisins
1/3 cup dark rum
2 1/2 cups half-and-half
2/3 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
The night before making, mix raisins and rum and let raisins soak until the liquid is absorbed.
Combine half-and-half and brown sugar in a large saucepan and simmer over low heat, stirring until sugar is dissolved.
Let cool, then stir in cinnamon. Chill.
Just before freezing, stir in raisins, reserving any rum that was no absorbed.
Pour mixture into an ice cream maker and freeze until almost firm.
If you have any leftover rum, add it now. Otherwise, continue freezing until firm according to manufacturer's instructions.
Makes about 1 1/2 pints.
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