Serious Eats: Recipes

Carey's Favorite Rum Raisin Ice Cream

[Photograph: Robyn Lee]

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.

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