Rum Raisin Ice Milk – a delicious recipe with raisins, dark rum, eggs, sugar, cornstarch, milk. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine raisins and rum in a small saucepan; bring to a boil. Remove from heat; cover and let stand at room temperature 1 hour. Drain raisins; discard rum. Finely chop raisins, and set aside.
2
Beat eggs in a medium bowl at high speed of an electric mixer 3 minutes or until thick and pale. Combine sugar and cornstarch; gradually add sugar mixture to beaten eggs, beating constantly.
3
Transfer mixture to a large saucepan; stir in skim milk. Cook over medium heat, stirring constantly, until mixture thickens and just begins to boil. Remove from heat, and let cool. Stir in evaporated milk, vanilla, and chopped raisins. Cover and chill thoroughly.
4
Pour mixture into freezer container of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Pack freezer with additional ice and rock salt, and let stand 1 hour before serving.
389
kcal
Calories
9
g
Fat
64
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/3 cup raisins, 1/3 cup dark rum, 2 eggs, 1 cup sugar, and more.
Yes, Rum Raisin Ice Milk falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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