Rum and raisin ice cream
½ cup(s), (75g), chopped
2 tbs, dark rum
reduced fat vanilla ice cream
- Place raisins and rum in a small saucepan over medium heat and bring to the boil. Cook, stirring occasionally, for 2 minutes or until rum has almost evaporated. Set aside to cool completely.
- Place ice-cream in a large bowl. Add raisin mixture and stir to combine. Transfer ice-cream to a freezerproof container and cover with foil. Freeze for 4 hours or until firm. Serve scoops in chilled serving bowls.