Almost
Instant Rum-Raisin Ice Cream
(dairy)
Serves 8
2 tablespoons rum
½ cup raisins
1 pint vanilla ice cream, softened
Place the rum and raisins in a cup or small bowl. Stir to
mix. Cover with plastic wrap, venting one side. Microwave at
Medium for 30 seconds. Let stand at room temperature for 5
minutes.
With a knife, cut the raisin mixture into the icecream to
make a swirl design. Return to freezer until firm, about 1
hour. Remove from freezer just before serving.
approx. nutrients per serving: calories – 162 protein
– 2g carbohydrates – 19g
Ethel G. Hofman
has more than 20 years of experience in
the kosher food and wine industry. She is a past
president of the International Association of
Culinary Professionals and is food editor of the
Baltimore Jewish Times and Philadelphia Jewish
Exponent. She can be reached for
consulting at: www.kosherfoodconsultants.com
You can get Her
cookbook: Everyday Cooking for
the Jewish Home through amazon.com and
bookstores. Her other cookbook:
Making Food Beautiful is available directly
from her. Email her at: ethelhof@aol.com
Ethel has kindly
allowed us to reprint her articles and warmly
invites you to use the recipes for your own personal
use. Please note, any other reprint
or use of her articles and recipes is not
permitted. Thank you.
Almost
Instant Rum-Raisin Ice Cream
(dairy)