Rum Raisin Ice Milk

Oxmoor House
11 (1/2-cup) servings.


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1/3 cup raisins
1/3 cup dark rum
2 eggs
1 cup sugar
1 teaspoon cornstarch
2 cups skim milk
2 cups evaporated skimmed milk
1/2 teaspoon vanilla extract


Combine raisins and rum in a small saucepan; bring to a boil. Remove from heat; cover and let stand at room temperature 1 hour. Drain raisins; discard rum. Finely chop raisins, and set aside.

Beat eggs in a medium bowl at high speed of an electric mixer 3 minutes or until thick and pale. Combine sugar and cornstarch; gradually add sugar mixture to beaten eggs, beating constantly.

Transfer mixture to a large saucepan; stir in skim milk. Cook over medium heat, stirring constantly, until mixture thickens and just begins to boil. Remove from heat, and let cool. Stir in evaporated milk, vanilla, and chopped raisins. Cover and chill thoroughly.

Pour mixture into freezer container of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Pack freezer with additional ice and rock salt, and let stand 1 hour before serving.

Created date

August 2009

Nutritional Information

Calories 153
Caloriesfromfat 6 %
Fat 1.1 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 6.4 g
Carbohydrate 29.8 g
Fiber 0.0 g
Cholesterol 43 mg
Iron 0.0 mg
Sodium 90 mg
Calcium 0.0 mg