Ingredients
- 3/4 cup raisins
- 1/4 cup dark rum
- 2 eggs
- 1/2 cup sugar
- 2 cups heavy whipping cream
- 1 cup whole milk
- 1 tbsp vanilla extract
1 quart
Directions
Soak the raisins in the rum overnight. Drain, reserving the rum.
Whisk the eggs and sugar until they turn light in color. Then whisk in the cream, milk, vanilla, and 1/4 cup of reserved rum.
Transfer the mixture to an ice cream maker and churn according to your machine. Right before it's done, fold in the raisins.
Transfer to freezer-safe containers and freeze for at least 4 hours before serving.
5 hours
Adapted from
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Comments
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3. just clicked on the notification to this comment via the photo... so it works. might have been on my end the first time.
4. Aah the ol' prioritization list of course.
5. Doing well. Keep it up.
Thanks for all the feedback!! I appreciate it.
1. Thanks!
2. Thanks, again!
3. Bug! It is clickable but for some reason broken... Need to figure that out. Thanks for noticing.
4. I want that too... I am told that this will take time and so I've opted to use my limited resources in other ways but perhaps I need to break down and make it happen... I will re-investigate. Stay tuned!
5. I am running out of ways to photograph ice cream.
Thanks again for the feedback!
Hi Joanie, 3 things:
1. This looks amazing. Gotta try it.
2. Great site.
3. Can you make the image in the email notification a link as well (not just the text), as I instinctively click on it.
4. Oh, and one more... maybe make the comment box open by default? Once less click :)
5. Oh oh, great photo on this one, with the ice cream dribbling!
Keep up the great work!