Rum Raisin Ice Cream

6
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"This is out of my Gourmet's Weekend cookbook. Cook time does not include chill time. I used the dark raisins..."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (81 g)
  • Calories 201.5
  • Total Fat - 5 g
  • Saturated Fat - 3 g
  • Cholesterol - 19.4 mg
  • Sodium - 39.3 mg
  • Total Carbohydrate - 39.5 g
  • Dietary Fiber - 1.8 g
  • Sugars - 31 g
  • Protein - 2.7 g
  • Calcium - 76.8 mg
  • Iron - 0.7 mg
  • Vitamin C - 1.1 mg
  • Thiamin - 0.1 mg

Step 1

In a saucepan simmer rum with cinnamon and raisins, stirring, until raisins are plumped, about 2 minutes, and cool slightly. In a large bowl whisk raisins and rum extract into ice cream or frozen yogurt until combined. Freeze ice cream or frozen yogurt in a freezer container at least 2 hours and up to 1 week.

Tips & Variations


No special items needed.

Related

JostLori

This is much better than store-bought rum raisin ice cream! And how easy was that? The hardest part was waiting for the ice cream to refreeze before trying it! Like you, I also used the dark raisins because it's what was in the pantry. We will definitely be making this often - thanks for posting this keeper of a recipe!

review by:
(30 Nov 2019)