RUM AND RAISIN ICE CREAM

½ cup raisins
¼ cup sugar
¼ cup dark rum
¼ cup water
2 cups double cream
1 can sweetened caramel condensed milk (caramel treat)

Add the raisins, sugar, rum and water to a pot and bring to a quick boil until the sugar dissolves. Remove from stove and cool completely. Refrigerate overnight.
The next morning strain the raisins and set the rum liquid aside for later use.
Whip cream until soft peaks form.
Add softened caramel treat and beat until well combined.
Add 3 to 6 teaspoons (or to your taste) of the raisin sugar rum liquid to the cream and caramel and mix well.
Add strained raisins and fold through cream mixture.
Cover and freeze for 12 to 24 hours.
This ice cream is very rich, so smaller servings go a long way.

Recipe and photo: Eleanor Minny