Rum Raisin Ice Cream

The first time I ever had rum raisin ice cream was shortly after watching a movie titled "Thief of Hearts" back in the mid-80's.  It quickly became my favorite ice cream flavor, but by the early 90's it was difficult to find.  So when we got our ice cream maker several months ago, I knew I wanted to try my hand at recreating this sensationally sinful flavor.

One thing I should mention:
 
Some things do change...

Steven Bauer, then... and now...

...but I still love the ice cream.

Oh, and just like the movie wasn't fit for families, this ice cream may not be suitable for every member of the house either.

You've been warned.

Rum Raisin Ice Cream

• 1-1/2 C milk, preferably raw, whole milk from pastured cows
• 4 egg yolks from pastured hens
• 1-1/2 C cream or milk, preferably raw from pastured cows
• 1/4 C Grade B maple syrup
• pinch sea salt
• 1 T good quality vanilla extract 
• 1/3 C spiced rum
• 1/3 C chopped raisins

1. In a mixing bowl, beat egg yolks until thick and lemon-yellow in color.
2. Pour the milk into a saucepan and scald it (bring slowly up to boiling point). 
3. By spoonfuls, gradually add the hot milk to the egg yolks, stirring constantly. 
4. Pour the hot milk/egg yolk mixture into saucepan.  Gently heat over low while stirring constantly until the custard thickens.  When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat.  (DO NOT ALLOW TO BOIL.  Maximum temp is about 165 degrees.)  This should take around 10-15 minutes.  So when I say low heat, I mean low heat.
5. Cool. 
6. Add maple syrup, sea salt, vanilla extract.  Stir to combine.  
7. Refrigerate until chilled.  (About 4 hours.) 
8. Meanwhile, soak raisins in the rum at least 2 hours.

 Depending on the finished product you like best, you can do 1 of 3 things:

1. Ice milk:  Add remaining milk to the cooled custard.  Transfer mixture to an ice cream maker, following manufacturer's instructions on adding in any fruit, chocolate pieces, or nuts.
2. Thick, custard-like ice cream:   Add remaining cream to the cooled custard.  Transfer mixture to an ice cream maker, following manufacturer's instructions on adding in any fruit, chocolate pieces, or nuts.
3. Lighter-fluffier"slow-churned" ice cream:  Whip the cream until it is like whipped cream.  Gently fold it into the cooled custard.  Transfer mixture to an ice cream maker, following manufacturer's instructions on adding in any fruit, chocolate pieces, or nuts.  (This is my favorite!)