Susan's Rum Raisin Ice Cream
|Categories:||Ice Cream & Ices, Quick & Easy|
|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)|
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DirectionsPlace raisins, rum, water, and 2 tablespoons sugar in a small saucepan. Heat almost to boiling, remove from heat, stir well and refrigerate 1-2 hours or overnight.In a medium bowl, using a whisk, combine milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1-2 hours, or overnight.
Do this at the same time as the raisins.To make ice cream:
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.If you have a different type of ice cream freezer, follow manufacturer's directions for freezing and adding fruit.
I used mixed Jumbo raisins for my recipe. They are made from white, red, and purple grapes, and are larger than regular raisins.Ice cream will be of soft-serve consistency when finished. For firmer ice cream, remove to a freezer container and freeze for 1-2 hours. Allow to sit at room temperature for 15 minutes before serving.