Rum Raisin Ice Cream

Ingredients

• 1 cup raisins, dark or golden
• 1/2 cup dark rum
• 2 cups milk
• 2 cups cream
• 1/2 cup granulated sugar
• 1/4 cup dark brown sugar
• 1/4 teaspoon cinnamon
• Pinch salt
• 4 egg yolks
• 1/2 teaspoon vanilla

Directions

1. Put the raisins in a container with a tight-fitting lid, pour in the rum, and cover. Shake the container so the raisins are coated evenly, then leave it at room temperature at least overnight and up to 2 days. Pour off the extra rum from the raisins, keeping 2 tablespoons for the ice cream, and set the raisins aside.
2. In a medium saucepan, combine the milk, cream, sugars, cinnamon, and salt. Set the pan over medium heat and cook, stirring now and then, until the sugars have dissolved and the mixture is giving off steam. While that heats, whisk the egg yolks in a medium mixing bowl. Slowly whisk the hot milk mixture into the yolks, then pour everything back into the pan. Cook over medium heat, stirring the whole time, until the custard thickens enough to cling to the back of a spoon. Strain the base, then chill it thoroughly.
3. Stir the vanilla and the reserved rum into the chilled base. Churn in an ice cream machine according to the manufacturer's instructions, adding the raisins when the ice cream is nearly finished churning. Transfer to a freezer-safe container, seal it well, and freeze at least 24 hours before serving.