Rum Raisin Ice Cream – adapted from Bruce Weinstein Makes about 1 quart 1 ½ cups soft plump raisins – I use dark & sultanas 1/3 cup gold rum – or enough to cover the raisins 1 cup sugar 3 large eggs 1 tablespoon KAF flour all purpose 1 ½ cups half & half 1 cup heavy cream Cover the raisins with the rum and let macerate for 1 hour minimum. (I tend to do this for an overnight.) Beat the sugar into the eggs until thickened and pale yellow. Beat in flour and set aside. In heavy saucepan over medium heat bring half & half to boil. Lower heat to low and slowly beat some half & half into the egg mixture to temper the eggs. Pour the half & half & egg mixture back into pan and continuously stir over the low heat. Stir until custard thickens slightly, and be careful to not let it boil or the eggs will scramble. Remove from heat and pour the hot custard through a sieve into a large clean bowl. (I use a 4 cup measuring glass with a spout.) Allow to cool slightly, and add in raisins, rum and cream. Cover and refrigerate overnight or until very cold. Freeze in your ice cream machine according to manufacturer instructions. The ice cream will be soft, for firmer ice cream put in container and freeze for a few hours. Enjoy! Bridgid, Bridgid... you're killin' me! Oh, my, does this look good. Next time I get my hands on an ice cream maker, watch out! :) PJH

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