New This Month

Ice Cream with Rum-Raisin Sauce

Serve this rich, sweet sauce warm or at room temperature over ice cream for a real treat.

  • Servings: 4


Source: Martha Stewart Living, October 1998


  • 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


  1. 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.

  2. 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.

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