Makes 1 quart

2 tablespoons
¼ cup
dark rum
2 cups
heavy cream
2 cups
whole milk
  1 teaspoon pure vanilla extract
  2/3 cup firmly packed brown sugar
egg yolks
  1. In a small bowl soak the raisins in the rum. Set aside.
  2. In a 2-quart, non reactive saucepan over medium heat add the cream, milk, and vanilla extract. Bring to barely a boil. Remove from heat.
  3. In a large metal mixing bowl whisk together the brown sugar and egg yolks until well combined and “satiny” in appearance. Slowly, in a thin stream, add the still warm cream mixture to the yolks, and return the mixture to the saucepan. Cook this mixture over low heat, stirring constantly until it coats the back of a wooden spoon, about 3 minutes.
  4. Strain the mixture into a clean bowl and let cool. Remove the raisins from the rum and coarsely chop. Add the raisins and rum to the mixture. Cover. Chill until cold.
  5. Add the mixture to your ice cream maker and freeze according to the manufacturer’s directions.

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