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Rum Raisin Iced Milk Recipe
|Raisins||1⁄3 Cup (5.33 tbs)|
|Dark rum||1⁄3 Cup (5.33 tbs)|
|Sugar||1 Cup (16 tbs)|
|Skim milk||2 Cup (32 tbs)|
|Evaporated milk||2 Cup (32 tbs), skimmed|
|Vanilla extract||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 2070 Calories from Fat 439
% Daily Value*
Total Fat 50 g76.5%
Saturated Fat 27.2 g135.9%
Trans Fat 0 g
Cholesterol 580.7 mg
Sodium 931.6 mg38.8%
Total Carbohydrates 328 g109.4%
Dietary Fiber 2.3 g9.1%
Sugars 311.4 g
Protein 65 g130.3%
Vitamin A 34.2% Vitamin C 26.2%
Calcium 199.2% Iron 23.2%
*Based on a 2000 Calorie diet
Remove from heat; cover and let stand at room temperature 1 hour.
Drain raisins; discard rum.
Finely chop raisins, and set aside.
Beat eggs in a medium bowl at high speed of an electric mixer 3 minutes or until thick and pale.
Combine sugar and cornstarch; gradually add to beaten eggs, beating constantly.
Transfer mixture to a large saucepan; stir in skim milk.
Cook over medium heat, stirring constantly, until mixture thickens and just begins to boil.
Remove from heat, and let cool.
Stir in evaporated skimmed milk, vanilla, and raisins.
Cover and chill thoroughly.
Pour mixture into freezer container of a 1-gallon hand-turned or electric freezer.
Freeze according to manufacturer's instructions.
Pack freezer with additional ice and rock salt, and let stand 1 hour before serving.