Rum Raisin Ice Cream - cooking recipe

Ingredients

3/4 cup raisins, preferably half dark and half golden (about 6 ounces)
3/4 cup dark rum, about
3 cups heavy cream
1 cup half-and-half or 1 cup light cream
3/4 cup sugar
1 teaspoon vanilla extract

Preparation

In a small nonreactive saucepan, combine the raisins with enough rum to cover.
Bring to a simmer over low heat.
(Watch carefully. If the alcohol gets too hot, it will ignite.) Remove from the heat and let cool.
Strain the rum into a heatproof glass measuring cup and set aside.
Reserve the raisins.
In a large bowl, combine the heavy cream and half-and-half.
Gradually whisk in the sugar to blend.
Whisk in the vanilla.
Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
Whisk the mixture to blend and pour into the canister of an ice cream maker.
Freeze according to the manufacturer's directions.
When the ice cream is at the soft-serve stage, add 1/3 cup of the rum and the raisins and process 1 minute longer.
(Discard any remaining rum or reserve for another use.) Eat at once or transfer to a covered container and freeze up to 8 hours.