Helado de Pasitas con Tequila

• 3/4 cup dark raisins
• 3/4 cup tequila (preferably reposado or anejo)
• 1 cup whole milk
• 1 (3-inch) piece canela
• 3/4 cup sugar
• 1 3/4 cups heavy cream
• Pinch of salt
• 6 egg yolks

1. Combine the raisins and tequila in a small saucepan and simmer over low heat for 3 minutes.
2. Remove from the heat and let steep for at least 2 hours (this can be done the night before).
3. Combine the milk, canela, sugar, 3/4 cup of the heavy cream, and the salt in a pot and bring to a boil over medium heat.
4. Whisk the egg yolks in a large heatproof bowl.
5. Slowly whisk about half of the hot milk mixture into the yolks and stir rapidly.
6. Return the mixture to the pot and cook over medium heat, stirring continuously with a wooden spoon or heatproof spatula, until it is thickened and coats the back of the spoon or spatula, 10 to 15 minutes.
7. Strain through a fine-mesh sieve, add the remaining 1 cup heavy cream and the liquid from the macerated raisins, and stir to combine.
8. Chill over an ice bath, stirring, until cool.
9. Refrigerate, covered, until completely cool, about 3 hours, and freeze in an ice cream maker according to the manufacturers instructions.
10. Add the plumped raisins once the ice cream has finished churning and freeze until fully set.

dark raisins, tequila, milk, canela, sugar, heavy cream, salt, egg yolks

Taken from www.epicurious.com/recipes/food/views/helado-de-pasitas-con-tequila-384223 (may not work)