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.