Rum−Raisin Ice Cream

Rum−Raisin Ice Cream

Ingredients:
1 cup dark raisins
1/3 cup dark rum
2 1/2 cups half−and−half
2/3 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon

Directions:
The night before making, mix raisins and rum and let raisins soak until the liquid is absorbed.
Combine half−and−half and brown sugar in a large saucepan and simmer over low heat, stirring until
sugar is dissolved. Let cool, then stir in cinnamon. Chill.
Just before freezing, stir in raisins, reserving any rum that was no absorbed. Pour mixture into an ice
cream maker and freeze until almost firm. If you have any leftover rum, add it now. Otherwise,
continue freezing until firm according to manufacturer's instructions.
Makes about 1 1/2 pints.
Rum−Raisin Ice Cream 159
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