RUM RAISIN ICE CREAM  
2-cups raisins
1-1/2-cups rum
2-cups milk
2-cups sugar
6-egg yolks
6-cups cream

Pour rum over raisins, 
cover, let stand overnight. 

Warm the milk in a small pan. 
Whisk the eggs with the sugar in a 
separate bowl. 

Slowly add warm milk 
to mixture continuing to whisk.

Pour mixture back in the pan 
and heat slowly until thickened, 
stirring constantly. 

Do not boil, as the dairy wil curdle. 
Let cool to room temperature, 
add cream, and chill. 

Add rum & raisins just before
the end of the freezing process.