Rum Raisin Ice Cream Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 8, 2013
I think I will try it but substitute the pudding for 2 fresh egg yolks and perhaps a tablespoon more of liquid...
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Reviewed: Jan. 21, 2009
The recipe is delicious, but is a bit on the sweet side for me. I'm not a fan of instant vanilla pudding and the flavor comes through a bit, so I wonder if there's a better substitute - maybe a custard mix? Otherwise was an absolute hit and the taste of the rum came through wonderfully!
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Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Los Angeles, California, USA

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Reviewed: Jan. 14, 2006
This is a great recipe..however, I also put a Tablespoon (or more) of rum to a quart of the 'cream'..the consistancy is a bit thinner than the ordinary 'cream', but the "mmmMMMmmmm!" factor dOes make a difference! :)
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Reviewed: Dec. 20, 2005
I've made this several times, and it's great!
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Cooking Level: Intermediate

Home Town: Akron, Ohio, USA
Living In: Columbus, Ohio, USA

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Reviewed: Mar. 8, 2002
Flavour was good, but texture was chunky/crumbly after freezing. I think this is because the pudding set while it was cooling in the fridge and was very thick when put into the icecream maker. Maybe try using 1/2 pkg pudding mix with regular amounts of eggnog and cream.
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