Gingersnap Ice Cream

1/2 cup raisins chopped
2 tablespoons rum (optional)
4 large eggs lightly beaten
2 cups milk
1 cup sugar
3 cups whipping cream
2 tablespoons molasses
1 tablespoon vanilla extract
1 cup crumbled gingersnaps (12 to 15 cookies)

Combine raisins and rum, if desired; set aside. Combine eggs, milk, and sugar in a heavy saucepan; cook, stirring constantly, until mixture thickens and coats a spoon. Remove from heat; cool. Cover and chill.

Stir in raisin mixture, whipping cream, molasses, and vanilla; gently stir in gingersnaps. Pour into freezer container of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Yield: 2 quarts.

NOTE: Because this ice cream mixture contains raw eggs, we cook it over low to medium heat--just to be on the safe side.