Yummiest ever
Homemade Cinnamon Rum Raisin ice cream
1) Heat 1/2 c. rum until hot but not boiling (spiced rum is good) and put 2/3 c. raisins in it. Let stand for an hour.
2) In another bowl, mix 1 TBSP cinnamon and 1 1/3 c. sugar.
3) Add 1 can of evaporated milk VERY SLOWLY, so that the cinnamon doesn't clump.
4) Add 2 more cans of evaporated milk.
5) Add 3 cups of milk
6) Freeze in ice cream freezer until the consistancy of soft-serve.
7) Pour into empty 1 gallon freezer container, fold in rum and raisins.
8) Let ripen overnight in freezer.
1 cup, made with 2% milk, has 3 points.
1) Heat 1/2 c. rum until hot but not boiling (spiced rum is good) and put 2/3 c. raisins in it. Let stand for an hour.
2) In another bowl, mix 1 TBSP cinnamon and 1 1/3 c. sugar.
3) Add 1 can of evaporated milk VERY SLOWLY, so that the cinnamon doesn't clump.
4) Add 2 more cans of evaporated milk.
5) Add 3 cups of milk
6) Freeze in ice cream freezer until the consistancy of soft-serve.
7) Pour into empty 1 gallon freezer container, fold in rum and raisins.
8) Let ripen overnight in freezer.
1 cup, made with 2% milk, has 3 points.