Rum Raisin Ice Cream Sauce

1. 1

   In a small bowl, combine raisins and rum and let sit 15 minutes.

2. 2

   Meanwhile, in a medium saucepan, combine sugar with 1/4 cup water. Boil over high heat (don't stir) until a spot starts to turn brown, about 8 minutes. Gently swirl pan until sugar is an even amber color.

3. 3

   Carefully whisk cream into sugar mixture (it will boil furiously). Remove from heat and stir in raisins and rum. Let cool completely before packaging.

4. 4

   Make ahead: Cool, then cover and chill up to 2 weeks. Reheat to serve.

5. 5

   Note: Nutritional analysis is per 2-tbsp. serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.