Susan's Rum Raisin Ice Cream

By Susan Feliciano
@frenchtutor

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).

Rating:

★★★★★ 1 vote

Comments:

31 Comments

Serves:

1-1/2 qts

Prep:

2 Hr 15 Min

Method:

Ice-Cream Maker

Ingredients

1/2 c: raisins
2 oz: rum
1/4 c: distilled water
2 Tbsp: sugar
1 c: whole milk
3/4 c: sugar or splenda blend
1/8 tsp: salt
2 c: heavy cream
1 Tbsp: pure vanilla extract
: (substitute rum flavoring if a stronger rum taste is desired)

How to Make Susan's Rum Raisin Ice Cream

Step-by-Step

1Place 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.
2In 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.
3To 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.
4If 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.
5Ice 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.