Ragged Rock Rum and Raisin Ice Cream

Spouse's favourite ice cream is Häagen-Dazs Rum and Raisin but for some unknown reason it has not been available here for some years. This recipe is in my humble opinion, even better than the Häagen-Dazs version. Soaking the raisins in the rum for a day or two is essential. Leaving the ice cream in the freezer a day before serving makes it even better after the flavours have been allowed to blend. This is now my new recipe for getting myself out of trouble with the better half. ;)
For those reading from outside Newfoundland, 'Ragged Rock' is a brand of amber rum sold in this province. You can, of course, substitute your favourite brand but the name won't roll off the tongue quite as well for those fans of alliteration. ;)

½ cup raisins
3 oz Ragged Rock Rum

Soak raisins in the rum overnight.

In a medium saucepan, whisk together well, until pale and thickened

½ cup sugar
3 egg yolks

Combine and scald to almost boiling

1 cup scalded whole milk
1 cup whipping cream

Stir over medium heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes. Do not boil or mixture may curdle.
Chill the custard until very cold.

Whip to soft peaks

1 cup whipping cream

Fold into the custard and process in an ice cream maker for about 20 minutes. Turn Ice cream into a large bowl and fold in rum soaked raisins. Freeze for at least 2 hours before serving or preferably overnight if you can make it last that long. ;)