Rum Raisin Ice Milk
alt.cooking-chien/Traci & Jeff Poole (2000)

Yum! All the deep rum flavor and chewy raisins of a favorite ice cream, but minus most of the fat.

Makes about 5-1/2 cups
Per 1/2 cup: 166 calories, 1.1 grams fat, 29.4 grams carbohydrates, 6.3 grams protein, 42 milligrams cholesterol, .2 gram fiber, 88 milligrams sodium.

1/3 cup raisins
1/3 cup dark rum
2 eggs
1 cup sugar
1 teaspoon cornstarch
2 cups skim milk
2 cups evaporated skim milk
1/2 teaspoon vanilla

In a small saucepan, bring raisins and rum to a boil; remove from heat, cover, and let stand 1 hour. Drain raisins; chop fine and set aside.

Beat eggs at high speed 3 minutes, until thick and pale. Combine sugar and cornstarch; slowly add to eggs while beating constantly. Place egg mixture in a saucepan; add skim milk. Cook and stir over medium heat until mixture reaches the boiling point and begins to thicken. Remove from heat; cool.

Stir in evaporated milk, vanilla, and raisins. Cover; chill one to two hours. Pour mixture into an ice-cream freezer (electric or hand-cranked). Freeze according to machine directions. Chill another hour before serving.