Serious Eats: Recipes
Carey's Favorite Rum Raisin Ice Cream
Adapted from Bon Appetit
I like my ice cream boozy, but feel free to hold back a bit on the rum if you'd rather it be less of a prominent flavor. (While alcohol does affect how hard the ice cream freezes, I've had success with both 1/2 cup of rum and 1/4 cup; the 1/2 cup version just takes a bit longer in the ice cream maker to freeze.) Don't skip the raisin-soaking step, though; I've found that the raisins freeze hard if they're not rum-saturated.