Steph Fisher gave me some rum raisins for Christmas, and they almost knocked me out when I smelled them.

She says she made them by taking raisins and covering them with spiced rum.  She says you can add more spices, if you like.  I’ll have to take her word for it, the ones she gave me are perfect as they are.

So I had this idea.  Ray loves eggnog.  I had some recently and said, “You know what eggnog tastes like?  Ice cream soup.”  Which is what you get when you let your ice cream melt in a dish.  Then I said, “You know, I have this ice cream maker…”

Let me tell you, the eggnog makes a champion ice cream, devilishly easy to make, as in you dump it in the ice cream maker and watch the beater go around and around and then, by the magic of science, you have ice cream! I have to wonder how hard it is to find eggnog in the summertime, though.

Do not give the rum raisins to small children if you don’t go in for the humor of springing unpleasant surprises on innocent bystanders.

I mixed in the rum raisins after the ice cream had frozen, because alcohol doesn’t freeze well.  They then proceeded to defrost the ice cream faster than I could have imagined.  I should probably have let the ice cream set up in the freezer before adding them, but I’m not that patient.

Rum Raisin Ice Cream
2 c eggnog
1/4 c raisins soaked in spiced rum

Freeze the eggnog in an ice cream maker, then place in the freezer for 20 minutes to firm. Swirl in the rum raisins and serve immediately.