Rum-Raisin Ice Cream

• 1 pint vanilla ice cream (use a rich brand, like Haagen-Daaz)
• 3 tablespoons dark rum
• 14 cup raisins

1. Just before you go to bed, place the raisins in a small bowl and cover with the rum; cover bowl with plastic wrap and let sit on your counter overnight.
2. In the morning, remove ice cream from freezer and place in a large bowl; save carton.
3. Stir raisin-rum mixture into ice cream (the ice cream softens quickly, particularly when using a premium brand), then pack back into carton and return to freezer.
4. Let freeze for at least 6 hours before serving.

vanilla ice cream, dark rum, raisins

Taken from www.food.com/recipe/rum-raisin-ice-cream-32096 (may not work)