Ingredients
2 cup whole milk
2 cup heavy cream
8 large egg yolks
1 cup sugar
2 teaspoons vanilla extract
1/4 cup raisins
1/2 cup dark rum
Method
Place the milk and heavy cream in a medium heavy bottomed saucepan over medium heat. Bring the mixture to just a simmer, (just before scalding at 75-80c or 170-175f on a candy thermometer), stirring occasionally.
Meanwhile, in a medium mixing bowl, beat the the egg yolks on medium speed with a hand-mixer until they are light in color. Gradually add the sugar and continue to beat until sugar is dissolved and mixture is thick and pale yellow in color.
Temper the hot cream mixture into the egg mixture by gradually adding about ½ cup of cream mixture at a time to the egg mixture, until about a third of the cream mixture has been added, whisking constantly while you are adding the cream mixture.
Whisk the egg mixture back into the cream mixture in the saucepan and place over low heat. Cook, stirring almost constantly, until the mixture thickens, about 5-7 minutes. Strain the mixture through a fine mesh strainer into a pitcher or container with a pouring spout on it. Stir in the vanilla extract. Refrigerate for at least four hours to overnight. Add rum to raisins in an airtight container and put in fridge over night alongside the custard mixture.
Pour custard into an ice cream maker and process. Strain the raisins. When the ice cream is at soft serve consistency add 4-6 spoons of rum and all the raisins. Churn until the mixture thickens. Typically it doesn’t thicken as much as before you added the rum. Transfer to a freezer proof container (I like to use a loaf pan) and place in freezer to desired firmness is reached. About 2 litres of ice cream.