Rum Raisin Ice Cream

Preparation info

  • Makes


    • Difficulty


Appears in

Blackbird Bakery Gluten-Free

Blackbird Bakery Gluten-Free

By Karen Morgan

Published 2010

  • About


  • 6 tablespoons dark rum
  • 1 cup raisins
  • 1 cup


Pour the rum over the raisins in a small bowl and let stand for at least 2 hours or until the raisins have absorbed the rum.

In a small, heavy saucepan, combine the whole milk and the cream. Cook over medium-low heat until bubbles form around the edges of the pan.

Meanwhile, in a small bowl, whisk together the sugar and egg yolks until a slowly dissolving ribbon forms on the sur