On 2016-07-21 1:33 PM, Brooklyn1 wrote:
> On Thu, 21 Jul 2016 11:36:07 -0400, Dave Smith

>> Recipes I have followed specify adding alcohol as the ice cream starts
>> setting up because adding it earlier will affect the freezing. The
>> recipe you linked also says to add the rum soaked raisins when the ice
>> cream is almost churned.
>
> The raisins are added at the end same as other fruit, so they don't
> break up. The recipe also says at the very beginning that the rum
> soaked raisins keep the ice cream soft enough to easily serve right
> from the freezer:
> "Raisins are soaked in dark rum for up to 2 days (the longer the soak
> time, the more they'll absorb) and are churned into a base that seems
> fairly bland at first, with faint accents of brown sugar and cinnamon.
> After setting up for a full 24 hours, though, the rum flavor leaches
> into the ice cream itself and the bite of pure rum in the raisins
> mellows out considerably. **And all the extra sugar and alcohol keeps
> the ice cream smooth and soft, ready to serve straight out of the
> freezer.**
>
Of course.... because the alcohol doesn't freeze.