Rum-Raisin
Ice Cream (pareve)
Makes 8 servings
½ cup dark or golden raisins
2 tablespoons rum
4 eggs
3/4 cup sugar
4 tablespoons safflower or other vegetable oil
kiwi wedges, fresh strawberries or raspberries, and grape
halves (optional)
Place the raisins in a cup or small bowl. Pour the rum
over. Cover with plastic wrap, venting one side. Microcook
on Medium for 30 seconds. Set aside to stand at room
temperature.
In a medium bowl, whisk the eggs and sugar until thick
and creamy. Drain any excess rum from the raisin mixture and
whisk in along with the oil until thoroughly blended. Stir
in the raisins.
Pour into a 10-inch pie dish or other shallow dish.
Freeze for 4 hours or longer until firm.
Remove from freezer just before serving. May garnish with
kiwi wedges, berries and/or grape halves. Cut in wedges to
serve.
Note: ¼ cup strawberry syrup or melted preserves may be
swirled into the mixture instead of rum-raisin.
approx. nutrients per serving: calories – 205 protein
– 3g carbohydrates – 26g
fat – 9g cholesterol – 106mg sodium – 34mg
