Mother Earth Living

Cinnamon Desserts: Rum Raisin Ice Cream

By Cornelia Carlson
December/January 1997
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Makes 1 quart

Assume that calories don’t count during the holidays and top your warm apple or pumpkin pie with a scoop of this rich ice cream.

Start with the smaller amount of cinnamon and taste before adding more. Avoid Indonesian cinnamon, which tends to clump in the ice-cream mix. If your ice cream maker can’t achieve very low temperatures and your ice creams come out soft, substitute rum extract (with less alcohol) for the rum and soak the raisins in warm milk.

• 1/4 cup raisins
• 2 tablespoons rum, or 1 teaspoon rum extract plus 2 tablespoons milk
• 4 egg yolks
• 1 to 3 teaspoons ground cinnamon or cassia, to taste
• 2 cups half-and-half
• 1 cup whipping cream
• 2/3 cup honey

1. Soak the raisins in the rum until soft.

2. In a heavy saucepan, whip the egg yolks and cinnamon slightly, then stir in the half-and-half, cream, and honey. Heat the liquid slowly, stirring constantly with a wire whisk or wooden spoon to prevent curdling, to 175°F.

3. Cool the ice-cream base to 110°F. Decant the rum off the raisins, and slowly stir it into the cream. Stir in the raisins and chill.

4. Freeze in an ice-cream maker following the manufacturer’s instructions.

Cornelia Carlson is an herb gardener and food writer in Valley Center, California. Her latest book is The Practically Meatless Gourmet (Berkeley Books, 1996).

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