Vanilla Rum Raisin
Plenty of plump, boozy raisins make this an adult hit—even with people who don’t like the storebought flavour.
- In a small saucepan over low heat, warm 1/3 cup (75 ml) good dark or spiced rum. Stir in 3/4 cup (175 ml) raisins, then remove from heat and allow to stand at room temperature for a few hours, until the raisins plump up in the rum. Stir the raisins (and, if you like, any remaining rum in the saucepan) into 1 L (1 qt) softened vanilla ice cream and refreeze.