Rum Raisin Ice Cream

3/4 cup Raisins
1/2 cup Rum
1 cup Milk
1/2 cup Sugar
2 Eggs
2 cups Cream

Pour the rum on the raisins, cover, let them stand overnight.
Warm the milk in a small sauce pan.
Whisk the eggs and sugar in a medium mixing bowl.
Slowly add the warm milk to the eggs and sugar continuing to whisk.
Pour the eggs, sugar, and milk back in the sauce pan and heat slowly until thickened, stirring constantly. Do NOT boil!
When it reaches a consitancy simmilar to a very liquid pudding, let it cool to room temperature, add cream, and chill.
Add rum raisins just before the end of the freezing process to keep them from sinking to the bottom.

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