susan's rum raisin ice cream

How To Make susan's rum raisin ice cream

• 
  Step 1
  Place 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.
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  Step 2
  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.
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  Step 3
  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.
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  Step 4
  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.
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  Step 5
  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.
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