Monday, August 3, 2009

Coconut Rum Raisin Ice Cream

2 eggs
3/4 cup granulated splenda
1 cup cream
1 1/2 cup milk
1 14 oz can coconut cream
2 T. rum

3/4 cup dark raisins, soaked in hot water and drained.

Beat eggs until foamy, add cream and beat until thick. Add remaining ingredients except raisins and beat.

Pour into ice cream maker and freeze according to manufacturer's instructions. Place raisins in the freezer while the ice cream is freezing so they will not raise the ice cream temperature when added.

Add raisins in the last five minutes of freezing. (Or if your ice cream is still soft after freezing, mix them in then.)

Put container in the freezer for 2 hours before serving. (If freezing for longer, you may have to defrost in the fridge for half an hour before scooping.)

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