Ice Cream with Rum-Raisin Sauce
- 1/2 cup packed dark-brown sugar
- 1/2 cup light corn syrup
- 1 tablespoon unsalted butter
- 1/4 cup dark rum
- 1/4 cup golden raisins
- 1/4 cup dark raisins
- 1 pint best-quality vanilla ice cream
In a small saucepan, combine brown sugar and corn syrup. Set over medium-low heat. Stir until well combined and sugar has melted, about 5 minutes.
Remove from heat, and add butter, rum, and raisins, stirring until butter has completely melted. Serve the sauce warm or at room temperature over the ice cream.
SourceMartha Stewart Living, October 1998