Serves: 5
Total Calories: 650
In a small bowl, soak raisins in rum at least 2 hours or until plump, stirring several times.
Meanwhile, in a 2-quart saucepan, mix gelatin and 1/2 cup of the milk let stand for 1 minute. Stir in remaining milk, sugar, eggs and corn syrup. Stirring over low heat, cook until gelatin is dissolved and mixture coats a metal spoon (do not boil). Cool to room temperature, stirring several times. If desired, cover and chill to develop flavor.
Pour into a chilled 2-quart ice cream freezer container. Stir in whipping cream, vanilla and rum extract. Pack and churn according to manufacturer's directions. Remove dasher. Stir in raisins with rum. Serve soft or pack to ripen
This Rum Raisin Ice Cream recipe is from the Ice Cream And Frozen Desserts Cookbook. Download this Cookbook today.
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