On Wed, 20 Jul 2016 17:20:44 -0400, Dave Smith
> wrote:

>On 2016-07-20 4:18 PM, Gary wrote:
>> wrote:
>>>
>>> On Tue, 19 Jul 2016 17:46:29 -0700, Taxed and Spent
>>> > wrote:
>>>
>>>> On 7/5/2016 9:05 AM, wrote:
>>>>> On Tue, 5 Jul 2016 06:11:51 -0700, Taxed and Spent
>>>>> > wrote:
>>>>>
>>>>>> All the recipes I have seen just say to soak the raisins in rum.
>>>>>> shouldn't there be some spices too?
>>>>>
>>>>> I don't put spices, I do soak the raisins overnight though so they are
>>>>> really plump and full of rum.
>>>>>
>>>>
>>>> Thanks all for your comments. About food!
>>>>
>>>> I couldn't find golden raisins and I didn't want to look all over heck
>>>> for them. I will keep my eyes open in my travels for future batches.
>>>>
>>>> I bought some Costco spiced rum - darn it is good!
>>>>
>>>> I macerated the raisins for a couple days - putting more rum that the
>>>> recipes all seem to call for, to properly soak the raisins.
>>>>
>>>> I used 2/3 brown sugar and 1/3 white sugar.
>>>>
>>>> I used a tiny bit of cinnamon.
>>>>
>>>> I should have REALLY chilled the mixture before putting it into the ice
>>>> cream machine, so it wouldn't have taken so darn long. I did measure
>>>> the temperature when it really started turning into ice cream - about 14
>>>> degrees.
>>>>
>>>> Darn is it good!
>>>
>>> Lol don't forget too much alcohol in the mix and it won't really set
>>> too well.
>>
>> I would think that most people would cook the alcohol off before using
>> it for ice cream. Cooking won't get rid of it all but most of it and you
>> still have the taste left.
>>
>
>
>Pshaw. The alcohol is a nice addition to the ice cream. One of my
>favourites to use with ice cream in Gran Marnier. A little bit of that
>goes a long way.

'Cook the alcohol off" - heathen!