Rum Raisin Ice Cream
Ingredients4 h servings 279 cals
- 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.
Per Serving: 279 calories; 15.9 g fat; 28.6 g carbohydrates; 3.3 g protein; 78 mg cholesterol; 218 mg sodium. Full nutrition
ReviewsRead all reviews 5
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. ...
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...
The recipe is delicious, but is a bit on the sweet side for me. I'm not a fan of instant vanilla pudding and the flavor comes through a bit, so I wonder if there's a better substitute - maybe a ...