Rum Raisin Ice Cream with Marshmallows

• 20 grams Marshmallows
• 70 grams Milk
• 1 tbsp California raisins
• 1 half to 1 teaspoon Rum

1. Soak the raisins in rum.
2. Let them for a while.
3. Put milk and marshmallows in a large heat resistant bowl.
4. Cover loosely with plastic wrap.
5. Microwave for 1 minute.
6. When the marshmallows are puffy and melting, stir well.
7. If marshmallows have not melted enough, microwave for another minute.
8. Pour in a plastic container and cool down a bit.
9. Add raisins and mix lightly.
10. Freeze for 30 minutes to 1 hour.
11. Take out the container and stir the mixture.
12. Put the container back in the freezer.
13. When the mixture turned into ice cream, stir thoroughly.
14. Serve.
15. (Note) If you double or triple the recipe, use a bigger container, and cover with plastic wrap loosely.
16. Initially, microwave for 1 minute, which is the same as for the normal recipe.
17. If the marshmallows have not melted enough, microwave for another minute and check.
18. Microwave again for 1 minute if necessary.

marshmallows, milk, california raisins, rum

Taken from cookpad.com/us/recipes/147828-rum-raisin-ice-cream-with-marshmallows (may not work)