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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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I have not made this recipe. Ingredients:
3/4 cup raisins, preferably half dark and half golden (about 6 ounces) |
3/4 cup dark rum, about |
3 cups heavy cream |
1 cup half-and-half or 1 cup light cream |
3/4 cup sugar |
1 teaspoon vanilla extract |
Directions:
1. In a small nonreactive saucepan, combine the raisins with enough rum to cover.
2. Bring to a simmer over low heat.
3. (Watch carefully. If the alcohol gets too hot, it will ignite.) Remove from the heat and let cool.
4. Strain the rum into a heatproof glass measuring cup and set aside.
5. Reserve the raisins.
6. In a large bowl, combine the heavy cream and half-and-half.
7. Gradually whisk in the sugar to blend.
8. Whisk in the vanilla.
9. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
10. Whisk the mixture to blend and pour into the canister of an ice cream maker.
11. Freeze according to the manufacturer's directions.
12. When the ice cream is at the soft-serve stage, add 1/3 cup of the rum and the raisins and process 1 minute longer.
13. (Discard any remaining rum or reserve for another use.) Eat at once or transfer to a covered container and freeze up to 8 hours.
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