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3hrs 20mins

Ingredients Nutrition


  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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