This is flavorful and creamy on its own, or absolutely decadent when topped with butterscotch-rum sauce. Throw on a few toasted nuts if you want to go really crazy!
| 1 | cup | raisins |
| 1/2 | cup | dark rum |
| 3 | cups | heavy cream |
| 1 | cup | milk |
| 3/4 | cup | sugar |
| 6 | eggs |
Set a large bowl and a strainer close at hand.
1. Place the raisins and rum in a spacious heat-resistant bowl and heat in the microwave for 60 seconds. Remove and set aside 5–7 hours, or overnight while the custard cools and ripens in the refrigerator.
2. Mix the cream, milk, and sugar together in a heavy saucepan.
3. Place the saucepan over a medium heat and stir until the sugar dissolves.
4. Whisk the egg yolks together in a spacious, heat-tolerant bowl. Temper the yolks by slowly adding one cup of the hot cream mixture while whisking vigorously.
5. Reduce the heat to medium-low and whisk the tempered yolks into the saucepan, creating custard. Stir constantly until the custard thickens slightly and coats the back of a wooden spoon. Immediately strain it into a clean bowl.
6. Allow the custard to cool to room temperature (approximately one hour) and then refrigerate it for 4–6 hours, or overnight.
7. Place the cold custard in the canister of your ice cream maker and process according to the manufacturer’s instructions until the soft stage—Approximately two minutes before completion.
8. Remove the container from the machine and fold in the macerated raisins and rum. Mix well.
9.Transfer the ice cream to a container, cover, and freeze for at least 4–6 hours to firm up.
NOTE: For best flavor, always remove ice cream from the freezer 20 minutes before serving, or place it in the microwave for 20 seconds.
