Rum-Raisin Ice Cream

Using dark rum in this ice cream would generate a more pronounced rum flavor, but I don’t care for the muddled color it produces. Don’t skip macerating the raisins in the rum. It is a necessary step, not only to prevent them from freezing into little rocks but also because it gives the raisins a wonderful rum flavor that comes across the instant you bite into them. The alcohol also keeps the ice cream itself soft and pliable, even when stored overnight.