Rum Raisin Ice Cream

5 Reviews

Prep: 30 min
Ready In: 4 hr

“Wonderful ice cream for holidays!” - by Harriette

Ingredients

1/2 cup raisins
1/4 cup rum
1 (3.4 ounce) package instant vanilla pudding mix
2 cups eggnog
1 cup heavy cream

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Metric US

Original recipe yields 1 quart

Directions

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

Nutrition

Amount Per Serving (8 total)

Calories
279 cal
14%

Fat
15.9 g
24%

Carbs
28.6 g
9%

Based on a 2,000 calorie diet

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Reviews (5)

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JENNGB

Oct. 9, 2003

"Flavour was good, but texture was chunky/crumbly after freezing. I think this is because the pudding set while it was cooling in the fridge and was very thick when put into the icecream maker. Maybe..." See more try using 1/2 pkg pudding mix with regular amounts of eggnog and cream."

Lisa

Dec. 20, 2005

"I've made this several times, and it's great!..." See more"

Cheekybits

Jan. 14, 2006

"This is a great recipe..however, I also put a Tablespoon (or more) of rum to a quart of the 'cream'..the consistancy is a bit thinner than the ordinary 'cream', but the "mmmMMMmmmm!" factor dOes make ..." See morea difference! :)"

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