Rum Raisin Ice Cream
1 cup raisins
4 ounces dark or amber rum
1 cup sugar
6 egg yolks
2 cups heavy cream
2 cups whole milk
Soak raisins in the rum overnight in an airtight container.
In a medium sized saucepan whisk together the egg yolks and sugar very well for about 7 minutes until the mixture is pale and fluffy.
Combine the milk and cream and heat in the microwave
Whisking constantly, add about a cup of the scaled milk to the egg yolk mixture. This tempers the egg yolks so that they do not cook and scramble. Whisk in about another cup and make sure it is well blended with the egg yolk mixture. Finally add the remaining scaled milk and cream and make sure it is well blended in.
Place the saucepan over medium heat and stir constantly but slowly for about 5 minutes until the mixture slightly thickens. At this point you should be able to dip the wooden spoon in the custard and draw a distinct line with your finger on the back of the wooden spoon. Do not boil or mixture may curdle.
Remove from heat and stir in the vanilla extract. Chill the custard very well for several hours or overnight.
When completely chilled, stir the custard well and pour into your ice cream maker. Process for 20- 30 minutes until the ice cream becomes as thick as possible.
Add the soaked raisins and any rum that has not been absorbed by them.
Transfer the ice cream quickly to a bowl and place in an airtight container and freeze in the coldest part of your refrigerator freezer or deep freezer overnight before serving.