Carey's Favorite Rum Raisin Ice Cream

Ingredients

• 1 cup raisins
• 2/3 cup dark rum
• 8 egg yolks
• 1 cup sugar
• 3 cups whole milk
• 1 1/2 cups whipping cream

Directions

1. Put the raisins and rum in a small bowl, then cover it and leave it at room temperature for at least 2 hours; a 3-4 hour soak gives even better results. Drain the raisins, keeping 1/2 cup rum, or 1/4 cup if you want a less boozy ice cream. Return the drained raisins and the reserved rum to the same bowl.
2. Set a heavy large saucepan over medium heat and heat the milk and whipping cream until they come to a boil. While that warms, whisk the egg yolks and sugar together in a large bowl until the mixture is combined and a little paler. Slowly whisk the hot liquid into the yolk mixture. Pour everything back into the saucepan and cook over medium-low heat, stirring, until the custard thickens, about 15 minutes. It is ready when it clings to the back of a spoon and a finger drawn through it leaves a clear path. Pour the custard through a strainer into a bowl and cool it. Stir in the raisin mixture, then refrigerate until cold, at least 4 hours.
3. Pour the chilled custard into an ice cream maker and churn it according to the manufacturer's instructions. Pack the ice cream into a covered container and freeze until it is firm enough to scoop, at least 2 hours.