Rum−Raisin Ice Cream

Instructions

1. 1

   The night before making, mix raisins and rum and let raisins soak until the liquid is absorbed.

2. 2

   Combine half-and-half and brown sugar in a large saucepan and simmer over low heat, stirring until sugar is dissolved.

3. 3

   Let cool, then stir in cinnamon.

4. 4

   Just before freezing, stir in raisins, reserving any rum that was no absorbed.

5. 5

   Pour mixture into an ice cream maker and freeze until almost firm.

6. 6

   If you have any leftover rum, add it now.

7. 7

   Otherwise, continue freezing until firm according to manufacturer's instructions.

8. 8

   Makes about 1 1/2 pints.