Ingredients

• Heavy cream - 2 cups
• Whole milk - 1 cup
• Granulated sugar - ¾ cup
• Egg yolks - 4 large
• Vanilla extract - 1 teaspoon
• Dark rum - ½ cup
• Raisins - ¾ cup

Instructions

1. 1.

   Soak the raisins in dark rum for at least 30 minutes.

2. 2.

   In a saucepan, heat the cream, milk, and half of the sugar until it begins to steam.

3. 3.

   Whisk the egg yolks with the remaining sugar until pale and thick.

4. 4.

   Slowly pour the hot cream mixture into the yolks, whisking constantly.

5. 5.

   Return the mixture to the saucepan and cook over low heat, stirring until it thickens and coats the back of a spoon.

6. 6.

   Remove from heat and stir in vanilla extract.

7. 7.

   Chill the custard in the refrigerator for at least 2 hours.

8. 8.

   Churn the chilled custard in an ice cream maker according to the manufacturer's instructions.

9. 9.

   In the last few minutes of churning, add the rum-soaked raisins.

10. 10.

    Transfer to a container and freeze until firm, about 4 hours.

Nutritional Facts