Rum Raisin Ice Cream

Instructions

1. Soak the raisins
   In a small bowl, combine the raisins and 1/2 cup of rum. Cover and let soak at room temperature for at least 3 hours or overnight, stirring occasionally.
2. Prepare the ice cream base
   In a medium saucepan, combine the heavy cream, milk, half of the sugar, salt, and the vanilla bean with its seeds. Heat over medium heat until steaming but not boiling, about 5 minutes.
3. Create the custard
   Meanwhile, in a separate bowl, whisk together the egg yolks and remaining sugar until pale yellow and slightly thickened. Slowly pour about 1 cup of the hot cream mixture into the egg yolks while whisking constantly. Then pour the egg-cream mixture back into the saucepan with the remaining cream.
4. Cook the custard
   Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (about 170-175°F on an instant-read thermometer), about 5-7 minutes. Do not let it boil.
5. Strain and chill
   Remove from heat and strain through a fine-mesh sieve into a clean bowl. Discard the vanilla bean pod. Stir in the vanilla extract and additional 2 tablespoons of rum if using. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely chilled, at least 4 hours or overnight.
6. Churn the ice cream
   Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches the consistency of soft-serve ice cream, usually 20-25 minutes.
7. Add the raisins
   Drain the raisins, reserving the rum-soaking liquid if desired. In the last minute of churning, add the rum-soaked raisins to the ice cream maker to incorporate evenly.
8. Freeze until firm
   Transfer the ice cream to an airtight container. For a softer texture, drizzle in some of the reserved rum-soaking liquid and swirl gently. Cover and freeze until firm, at least 4 hours before serving.