Rum and Raisins
1 cup raisins
4 ounces dark Rum, I like dark as it has deepened the flavor and also adds some color.
1 cup sugar
6 egg yolks
2 cups whipping cream (Dairyland)
2 cups whole milk
1 tbsp pure vanilla extract
Soak raisins in the rum overnight in a mason jar and ensure the raisins are evenly soaked.
Combine the milk and cream and heat in the microwave or stovetop on medium heat ..(do not over boil)
In a saucepan whisk together the egg yolks and sugar very well for about 4 minutes until the mixture is pale and fluffy.
Whisking constantly, add about a cup of the heated milk to the egg yolk mixture. This tempers the egg yolks so that they do not cook and scramble.
Whisk in another cup and make sure it is well blended with the egg yolk mixture.
Finally, add the cream and make sure it is well blended.
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 a wooden spoon in the custard and check it with your finger.
Do not boil or the mixture may curdle.
Remove from heat and stir in the vanilla extract.
Chill the custard very well for several hours or overnight while the raisins soak in the rum.
When completely chilled, stir the custard well and pour it into your ice cream maker.
Process for 30 minutes until the ice cream becomes as thick as possible.
Transfer the ice cream quickly to a chilled metal or glass bowl and quickly fold in the soaked raisins with the rum. Fold the ice cream at least a couple of times so that the raisins are distributed equally.
Place in an airtight container and freeze it, for at least 24 hours before serving.