Rum Raisin Ice Cream

In a small bowl, combine the raisins and Caribbean rum. Let the raisins soak for at least 1-2 hours, or overnight for a deeper rum flavor.

Make the Ice Cream Base:
In a medium saucepan, combine the heavy cream, whole milk, sugar, and kosher salt. Heat over medium heat until it’s warm but not boiling, stirring occasionally.

Temper the Eggs:
In a separate bowl, whisk the egg yolks until smooth. Gradually add about 1/2 cup of the warm milk mixture to the egg yolks, whisking constantly to temper the eggs. Slowly pour the egg yolk mixture back into the saucepan with the remaining warm milk mixture, stirring constantly.

Cook the Custard:
Continue cooking the custard over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Remove from heat and strain through a fine-mesh sieve to remove any curds.

Add Rum and Nutmeg:
Stir in 2 tablespoons of Caribbean rum and ground nutmeg. Allow the custard to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

Churn the Ice Cream:
Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions. During the last 5 minutes of churning, add in the rum-soaked raisins.

Freeze:
Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container and freeze for at least 4 hours to firm up.

Serving and Storage Tips: