Rum Raisin Ice Cream - cooking recipe

Ingredients

1/2 c. raisins
2 Tbsp. rum
1 1/2 tsp. unflavored gelatin, softened in 1/4 c. water
1/2 c. sugar
1 c. light cream
1 c. heavy cream
1/4 c. evaporated milk
1 tsp. rum extract
few grains salt

Preparation

Pour rum over raisins and set aside.
Bring 1/2 cup light cream to a boil; over low heat, add softened gelatin and sugar, mixing until dissolved.
Cool, then add remaining light cream, heavy cream, evaporated milk, rum extract and salt.
Chill in refrigerator for 2 hours or longer.
Pour into ice cream freezer and freeze for 1/2 hour.
Add plumped raisins and rum and return to freezer for final freezing.