Ingredients

• 1 cup raisins
• ½ cup honey whiskey
• 1 cup whole milk, well chilled
• ½ cup sugar
• Seeds from ½ vanilla bean, or to taste
• 2 cups heavy cream, well chilled
• 2/3 cup granola, plus additional for garnish

Directions

1. Place raisins in a small bowl and pour in the whiskey (I used Seagram’s 7 Dark Honey).  Allow to soak for about 8 hours, all day or overnight, stirring occasionally.
2. After the raisins have soaked for about 8 hours and absorbed most of the alcohol, begin making the ice cream.
3. Combine sugar with whole milk in an electric mixer and stir on a medium speed for 1 minute. Scrape out the vanilla bean seeds with a knife and add to the mixture, along with the heavy cream, stirring until combined.
4. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s directions (about 30 minutes)
5. During the last 5 minutes in the ice cream maker, add the raisins (pour entire bowl, including any remaining whiskey) into the machine, and the 2/3 cup granola (I used Fresh & Easy’s Classic Granola).
6. Freeze at least 2-3 hours to allow ice cream to harden.
7. Option: garnish with additional granola pieces when serving.