Rum-Raisin Ice Cream
- 1 cup raisins - (packed)
- 2/3 cup dark rum
- 8 large egg yolks
- 1 cup sugar
- 3 cups milk (do not use low-fat or nonfat)
- 1 1/2 cups whipping cream
Combine raisins and rum in small bowl. Cover; let stand at room temperature 2 hours. Drain raisins, reserving 6 tablespoons rum. Combine in same bowl.
Whisk egg yolks and sugar in large bowl until blended. Bring milk and whipping cream to boil in heavy large saucepan over medium heat. Gradually whisk into yolk mixture. Return mixture to saucepan; stir over medium-low heat until custard thickens, about 15 minutes (do not boil). Strain custard into bowl. Cool. Add raisin mixture to custard. Refrigerate until cold.
Transfer custard to ice cream maker and process according to manufacturer's instructions. Freeze ice cream in covered container until firm, about 4 hours. (Can be prepared 3 days ahead.)
This recipe yields 10 servings.