Rum Raisin Ice Cream

• 1 cup plump soft raisins
• 14 cup golden rum
• 1 cup sugar
• 3 large eggs
• 1 tablespoon all-purpose flour
• 1 12 cups half-and-half
• 1 cup heavy cream

1. In a bowl, cover the raisins with the rum; let sit for 1 hour.
2. In a mixing bowl, beat the sugar into the eggs until thickened and pale yellow; beat in the flour and set aside.
3. Bring the half-and-half to a boil in a saucepan; slowly beat the hot half-and-half into the egg/sugar mixture.
4. Pour the entire mixture back into the saucepan and place over low heat.
5. Stir constantly with a whisk or wooden spoon until the custard thickens slightly (be careful not to let the mixture boil or the eggs will scramble).
6. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl.
7. Let the custard cool slightly, then stir in the raisins, rum, and cream; cover and refrigerate until cold or overnight.
8. Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream maker according to manufacturers directions.
9. When finished, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer-safe container and freeze several hours.
10. *Italian Raisin Ice Creamsubstitute grappa for the rum and proceed with the recipe.
11. *Rum Raisin Crunch Ice Creamadd 3/4 Celsius crumbled biscotti to the machine when the ice cream is semi-frozen; allow the machine to mix in the biscotti; proceed as directed.

raisins, golden rum, sugar, eggs, flour, heavy cream

Taken from www.food.com/recipe/rum-raisin-ice-cream-178910 (may not work)