Rum Raisin Ice Cream Recipe

• 1 cup Raisins
• ¾ cup dark Rum
• 8 Egg Yolks
• 3 tbsp Sugar
• 2 cups Whipping Cream
• 2 cups Milk

• Combine raisins and ½ cup water in a saucepan on low heat for 3-4 minutes.
• Remove from heat and allow it to cool. Drain.
• Beat egg yolks with sugar until the sugar dissolves and mixture turns thick and pale yellow. Set aside.
• In another saucepan, scald cream and milk.
• Pour about ¼ of the hot cream into egg yolks, whisking continuously.
• Add this egg-cream mixture into the remaining cream of the saucepan and simmer over low heat, stirring constantly, until the mixture thickens.
• Transfer into serving bowls and cool. Place in the fridge for 2-3 hours.
• Add raisins and place in the deep fridge.
• Serve when done.