Rum and Raisin Ice Cream

In a small bowl, soak the Sun-Maid Raisins (1/2 cup) in Rum (1 cup) overnight or for a few days in a covered container. If short on time, warm the rum and raisins in a saucepan over low heat until plump.

In a saucepan over medium heat, combine the Heavy Cream (2 1/2 cups), Whole Milk (1 1/2 cups), Caster Sugar (3/4 cup), and a pinch of Salt (1 pinch). Scrape the seeds from the Vanilla Bean Pod (1) and add both the seeds and pod to the saucepan. Stir and heat until the sugar dissolves and the mixture is steaming (do not boil).

Remove the vanilla pod, pour the mixture into a bowl, and let it cool to room temperature. Cover and refrigerate for at least 2 hours, or until thoroughly chilled.

Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.

In the last few minutes of churning, add the soaked raisins, reserving any extra liquid if desired.

Transfer to a container and freeze for a few hours for a firmer texture. Serve and enjoy!