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Rum Raisin Ice Cream

Yield 12 servings (serving size: 1/2 cup)


  • 1/2 cup raisins
  • 1/2 cup dark rum
  • 4 eggs
  • 1 cup sugar
  • 2 cups whole milk
  • 2 cups whipping cream
  • 1/2 teaspoon vanilla extract

Nutrition Information

  • calories 285
  • caloriesfromfat 56 %
  • fat 17.8 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 4.5 g
  • carbohydrate 25.5 g
  • fiber 0.0 g
  • cholesterol 134 mg
  • iron 0.0 mg
  • sodium 58 mg
  • calcium 0.0 mg

How to Make It

  1. 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.

  2. Beat eggs in a large bowl at high speed of an electric mixer 3 minutes or until thick and pale. Gradually add sugar, beating until blended. Transfer mixture to a large saucepan; stir in milk. Cook over medium-low heat, stirring constantly, until mixture thickens and coats a metal spoon. Remove from heat, and let cool. Stir in whipping cream, vanilla, and raisins. Cover and chill thoroughly.

  3. 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.

Light and Luscious