Rum Raisin Ice Cream

Two friends recently had a birthday. I asked one of them what her favorite ice cream flavor was. She responded with: Rum Raisin. Rum Raisin? I can't even remember the last time I had Rum Raisin ice cream. So, I felt the need to make it. What better gift than a big batch of Rum Raisin Ice Cream for the both of them??? Good thing they live together.

Rum Raisin Ice Cream (adapted from Epicurious)

1 cup raisins, packed
2/3 cup dark rum
8 large egg yolks
1 cup sugar
3 cups whole milk
1 1/2 cups heavy whipping cream

Combine raisins and rum in a small bowl. Cover. Let stand at room temperature for at least 2 hours. Drain raisins, reserving 6 tablespoons rum. Combine in the same bowl and set aside.

Whisk egg yolks and sugar in a large bowl until blended. Bring milk and cream to a slow boil over medium heat in a heavy large saucepan. Once at a boil, whisk a bit of the milk mixture into the eggs, careful not to let the egg mixture curdle. Once the egg mixture is sufficiently tempered, place the saucepan back on the stove and add the egg mixture back into the rest of the milk, whisking constantly. Turn the heat to medium-low and stir the mixture until the custard thickens, about 15 minutes. It should coat the back of a spoon without running.

Strain custard mixture into a large bowl. Cool. Add raisin mixture to the custard. Stir and refrigerate until cold.

Transfer custard to ice cream maker and process according to the manufacturer's instructions. Freeze ice cream in a covered container until firm, about 4 hours.