Susans Rum Raisin Ice Cream Recipes

EASY RUM RAISIN ICE CREAM

Steps:

• Place the raisins in a small bowl, pour on the rum, cover with plastic wrap, and allow the raisins to steep overnight.
• The next day, remove ice cream from freezer and allow to stand at room temperature until the ice cream is softened but not melting, about 15 minutes. Scoop the ice cream into a large bowl, and stir in the rum-soaked raisins, any extra rum in the bowl, and nutmeg until the ice cream is well mixed. The rum will soften the ice cream and make mixing easier.
• Pack the flavored ice cream back into the carton and refreeze until needed, at least 1/2 hour.

SUSAN'S RUM RAISIN ICE CREAM

Steps:

• 1. Place raisins, rum, water, and 2 tablespoons sugar in a small saucepan. Heat almost to boiling, remove from heat, stir well and refrigerate 1-2 hours or overnight.
• 2. In a medium bowl, using a whisk, combine milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1-2 hours, or overnight. Do this at the same time as the raisins.
• 3. To make ice cream: Turn on the Cuisinart ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 10-15 minutes. About 5 minutes before mixing is completed, add the reserved rum raisins and let mix in completely.
• 4. If you have a different type of ice cream freezer, follow manufacturer's directions for freezing and adding fruit. I used mixed Jumbo raisins for my recipe. They are made from white, red, and purple grapes, and are larger than regular raisins.
• 5. Ice cream will be of soft-serve consistency when finished. For firmer ice cream, remove to a freezer container and freeze for 1-2 hours. Allow to sit at room temperature for 15 minutes before serving.

RUM AND RAISIN ICE CREAM

Steps:

• Combine raisins, rum and vanilla extract in small bowl; cover and stand overnight.
• Place all ingredients in a large bowl and mix thoroughly; pour into an ice cream maker and follow manufacturer's instructions.

SPICED RUM RAISIN ICE CREAM

Steps:

• Combine raisins, ginger and rum in small bowl; cover and stand 1 hour.
• Strain rum.
• Dissolve sugar into rum raisin mixture.
• Place all ingredients in a large bowl and mix thoroughly; pour into an ice cream maker and follow manufacturer's instructions.

ICE CREAM WITH RUM-RAISIN SAUCE

Steps:

• In a small saucepan, combine brown sugar and corn syrup. Set over medium-low heat. Stir until well combined and sugar has melted, about 5 minutes.
• Remove from heat, and add butter, rum, and raisins, stirring until butter has completely melted. Serve the sauce warm or at room temperature over the ice cream.