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Rum Raisin Ice Cream

1 1/2-cups golden raisins
1/3-cup orange juice
3/4-cup packed light brown sugar
1-cup half and half (10%)
1-cup whipping cream (35%)
1/4-cup dark rum

In a bowl, toss raisins with rum
Let stand 1-hour
Meanwhile in a separate bowl, whisk eggs with sugar until thickened and pale yellow
Set aside
In a medium saucepan over medium-low heat, bring half and half and whipping cream to a simmer
Gradually whisk into the egg mixture
Return entire mixture to the saucepan
Cook over low heat, stirring constantly until the mixture is thick enough to coat the back of a wooden spoon
Be careful not to let the mixture boil
Strain into a clean large bowl
Let cool to room temperature
Stir in raisins and orange juice
Cover and refrigerate until cold or overnight
Stir cream mixture and transfer to ice cream maker
Freeze according to maker's instructions