- Combine all ingredients except the rum and raspberries in a saucepan. Turn the heat to medium, and stir until the sugar dissolves.
- Remove from the heat, and stir in the rum. Cover and chill the mixture at least 4 hours, or until very cold.
- Pour the mixture in an ice cream maker and churn according to your manufacturer’s instructions. Place the fresh-churned ice cream in a freezer-safe container, and freeze until firm, about 2 hours. Just before scooping and serving, smash in the fresh raspberries.
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