Rum Raisin Ice Cream

1. 1

   Place raisins in a small bowl and cover with rum. Set aside.

2. 2

   Prepare vanilla pudding mix according to package directions, using eggnog in place of the milk. Stir in the heavy cream. Chill in refrigerator until quite cold.

3. 3

   Freeze eggnog mixture in an ice cream maker according to manufacturer's directions. Stir in drained raisins just before ice cream begins to set. When ice cream is done, pack in a container and place in the freezer for 3 hours before serving.

* Per serving · 4 servings · Values may vary.

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