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1
To make the ice cream: Put the ginger, sugar, salt, and 1 cup water in a small saucepan, stir well, and bring to a boil over medium-high heat.
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2
Turn the heat to low and simmer, stirring occasionally, until the mixture becomes syrupy and very thick, about 5 minutes.
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3
Set aside to cool.
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4
Whisk the egg yolks in a medium mixing bowl until broken; set aside.
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5
Put the milk and 1 cup of the cream in a medium saucepan and warm over medium heat, stirring occasionally, until bubbles begin to form around the edges.
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6
Remove from the heat and pour 1/2 cup of the warm milk mixture onto the yolks in a slow, steady stream, whisking constantly.
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7
Transfer the yolk mixture back to the saucepan.
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8
Set over low heat and cook, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon and registers 165F, about 5 minutes.
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9
Remove from the heat and stir in the butter until the butter melts.
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10
Strain the cream mixture through a fine-mesh sieve into a large mixing bowl and stir in the remaining 1/2 cup cream and rum.
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11
Strain the ginger syrup into the same bowl, pressing on the ginger to extract as much liquid as possible.
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12
Set over a larger bowl of ice and water and stir occasionally until cold to the touch, about 40F.
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13
Alternatively, cover and refrigerate until cold.
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14
Transfer the mixture to your ice cream maker and freeze following the manufacturers instructions.
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15
After churning, stir in the raisins and transfer to a freezer container.
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16
The ice cream will be soft when just churned but will firm up in the freezer.
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17
It is best fresh, but it will keep in an airtight container in the freezer for up to 3 days.
