Susan's Rum Raisin Ice Cream
|1/4 c||distilled water|
|1 c||whole milk|
|3/4 c||sugar or splenda blend|
|2 c||heavy cream|
|1 Tbsp||pure vanilla extract|
|(substitute rum flavoring if a stronger rum taste is desired)|
I developed this recipe after studying about half a dozen different ones. I didn't want to do a custard, and I also didn't want to do too much rum.
This one tastes just right to me, and is easy to put together.
It makes enough to fill the Cuisinart ice cream freezer that holds up to 6 cups (1 & 1/2 quarts).
Do this at the same time as the raisins.
Turn on the Cuisinart ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 10-15 minutes. About 5 minutes before mixing is completed, add the reserved rum raisins and let mix in completely.
I used mixed Jumbo raisins for my recipe. They are made from white, red, and purple grapes, and are larger than regular raisins.