Vanilla Rum Raisin

Vanilla Rum Raisin

By Ann Vanderhoof

Plenty of plump, boozy raisins make this an adult hit—even with people who don’t like the storebought flavour.


Preparation

  1. 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.

There are no comments

Thank you! Your comment has been submitted and is awaiting approval.

Michael Dickinson

Michael Dickinson

Broker
CENTURY 21 United Realty Inc., Brokerage*
Contact Me