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1
In a bowl, cover the raisins with the rum; let sit for 1 hour.
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2
In a mixing bowl, beat the sugar into the eggs until thickened and pale yellow; beat in the flour and set aside.
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3
Bring the half-and-half to a boil in a saucepan; slowly beat the hot half-and-half into the egg/sugar mixture.
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4
Pour the entire mixture back into the saucepan and place over low heat.
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5
Stir constantly with a whisk or wooden spoon until the custard thickens slightly (be careful not to let the mixture boil or the eggs will scramble).
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6
Remove from the heat and pour the hot custard through a strainer into a large, clean bowl.
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7
Let the custard cool slightly, then stir in the raisins, rum, and cream; cover and refrigerate until cold or overnight.
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8
Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream maker according to manufacturers directions.
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9
When finished, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer-safe container and freeze several hours.
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10
*Italian Raisin Ice Creamsubstitute grappa for the rum and proceed with the recipe.
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11
*Rum Raisin Crunch Ice Creamadd 3/4 Celsius crumbled biscotti to the machine when the ice cream is semi-frozen; allow the machine to mix in the biscotti; proceed as directed.
