As there are different types of books, there are different types of desserts. Sometimes you might be in the mood for something chocolatey, or gooey and sticky. Other times a cake or a pie. Other days, especially now that it’s so hot, everyone is in the mood for ice cream.
Whenever I go for a run around the Mall, I see so many children (and adults) enjoying various types of ice cream. Whether it’s a popsicle or a fudgesicle or an ice cream bar. So by the time I get home, I want something for me!
That’s where our ice cream maker has come in handy. This is a very easy ice cream to make. I’m not going to lie, raisins are not my favorite. But Sam’s been talking about making this specific flavor of ice cream, and we had bought the rum, so he made some. I’m glad he did, because it’s delicious. It’s sweet, but not too sweet, just the perfect amount. I don’t know if I’ve changed my opinion about raisins, but I definitely am up for the rum raisin ice cream any day.
While we’re on the topic of running around the Mall…I always wonder how many pictures I’m in? All you ever see is people taking pictures on all corners of the Mall, so I wonder how many times I’m that random person running in someone’s picture?
Rum Raisin Ice Cream
3 cups half-and-half
1 1/2 cups whole milk
1 cup sugar
2/3 cup dark rum (we used Zaya)*
1 cup raisins
2 hours prior to making the ice cream, put the raisins and rum in a bowl to soak. Drain raisins, but retain half of the rum.
Put cream, milk, and sugar in the ice cream maker for 20-30 minutes or until creamy. Add the raisins and the remaining rum and allow it to incorporate. Put the ice cream in the freezer for about an hour to set. Enjoy.
*Zaya incidentally is a wonderful sipping rum