Rum Raisin Ice Cream

1/2 C. golden raisins
1/2 C. dark rum
3 C. heavy or whipping cream
1 C. milk
1/2 C. sugar
1 T. pure vanilla extract
4 egg yolks

Soak the raisins in the rum for 30 minutes.

Combine the cream, milk, sugar, and vanilla in a heavy saucepan over medium heat. Cook until the milk is hot but not boiling and the sugar is dissolved, about 10 minutes. Remove from the heat.

Place the egg yolks in a bowl and whisk to mix. Whisking constantly, slowly pour in 1 cup of the hot milk mixture and whisk until smooth.

Slowly pour the egg mixture into the saucepan, whisking constantly until well combined. Place the saucepan over medium heat and stir the mixture constantly until it is thick enough to coat the back of a spoon, 6 to 8 minutes. The mixture should never boil.

Strain the mixture into a bowl and cool to room temperature. Strain the raisins and rum and stir the rum into the custard.

Freeze in an ice cream maker according to the manufacturer's instructions. Five minutes before the ice cream is finished freezing, add the raisins and complete the freezing process.

Makes 1 quart.