Rum Raisin Ice Cream

December 4, 2007 at 2:42 pm Leave a comment

[Makes 1 Pint]

1 pint of Half & Half*
1 ½ teaspoons vanilla
1/3 cup + 2 tablespoons sugar
2 tbs raisins

*Using whole cream makes a richer creamier ice cream. Using part milk and half and half makes a lighter ice cream, but takes longer to freeze.

Soak 2 tablespoons raisins in 2 tablespoons rum for 30 minutes. Chop raisins, and then return to rum to continue soaking. Add toward the middle of freezing process.


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