Rum Raisin Ice Cream5 Reviews
- Prep: 30 min
- Ready In: 4 hr
“Wonderful ice cream for holidays!” - by Harriette
Original recipe yields 1 quart
- 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.
Amount Per Serving (8 total)
- 279 cal
- 15.9 g
- 28.6 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"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."
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