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1
Heat the raisins, rum, and orange zest in a small saucepan.
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2
Let simmer for 2 minutes, then remove from the heat.
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3
Cover and let stand for a few hours.
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4
(The raisins can be macerated 1 day in advance.)
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5
Warm the milk, sugar, 1/2 cup (125 ml) of the heavy cream, and salt in a medium saucepan.
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6
Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer on top.
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7
In a separate medium bowl, whisk together the egg yolks.
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8
Slowly pour the warmed milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
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9
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
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10
Pour the custard through the strainer and into the cream.
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11
Stir until cool over an ice bath, then chill the mixture thoroughly in the refrigerator.
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12
When ready to freeze the ice cream, drain the raisins over a bowl and reserve the rum.
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13
Discard the orange zest.
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14
Measure the drained rum and add more, if necessary, so that you have a total of 3 tablespoons (45 ml).
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15
Stir the rum into the custard.
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16
Freeze the mixture in your ice cream maker according to the manufacturers instructions.
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17
During the last few minutes of churning, add the rum-soaked raisins.
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18
Make Rum Raisin Vacherins, filling Meringue Nests (page 234) with Rum Raisin Ice Cream topped with Whipped Cream (page 170) and thin strips of Candied Citrus Peel (page 178) made with orange zest.
