Rum Raisin Ice Cream
|Raisins||1⁄2 Cup (8 tbs)|
|Dark rum||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Whole milk||2 Cup (32 tbs)|
|Whipping cream||2 Cup (32 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
Combine raisins and rum in a small saucepan; bring to a boil.
Remove from heat; cover and let stand at room temperature 1 hour.
Drain raisins; discard rum.
Finely chop raisins, and set aside.
Beat eggs in a large bowl at high speed of an electric mixer 3 minutes or until thick and pale.
Gradually add sugar, beating until blended.
Transfer mixture to a large saucepan; stir in milk.
Cook over medium-low heat, stirring constantly, until mixture thickens and coats a metal spoon.
Remove from heat, and let cool.
Stir in whipping cream, vanilla, and raisins.
Cover and chill thoroughly.
Pour mixture into freezer container of a 1-gallon hand-turned or electric freezer.
Freeze according to manufacturer's instructions.
Pack freezer with additional ice and rock salt, and let stand 1 hour before serving.