Richard's Rum-Raisin Ice Cream

There is this crazy Jamaican named Richard, whose weapon of choice is table lamps. Don't Ask... 10 years ago he popped in my life and through all sorts of twist and turns we have ended up like family. We fuss, fight, and have awkward conversations that I’m 99.7% sure if overheard would spark normal folk to contact the authorities. Oh but I digress. So Richard grew up in Jamaica (not the pretty part you see on the travel channel either) and came to the U.S. when he was a teen. I remember being stunned by all of the things he had no clue about. I don't remember how it came about but one day he told me that he had never eaten Cheetos. We are talking about the incredibly crunchy,cheesy, & delicious Cheetos! Who hasn't eaten Cheetos? In high school they were a staple in my diet. You know how certain things just remind you of certain people? Well for me Richard =Rum Raisin Ice Cream... I know you thought I was going to say Cheetos, huh?

List O' Stuff

    1/2 Cup Raisins

    1/4 Cup Dark Jamaican Rum

    3 Cups Heavy Whipping Cream

    1 Cup Milk

    1/2 Cup Sugar

    1/2 Teaspoon Ground Nutmeg

    1 Tablespoon Pure Vanilla Extract

4 Egg Yolks

How To

•     Soak the raisins in the rum for at least 30 minutes
•     In a large saucepan combine the cream, milk, sugar, nutmeg, and vanilla. Cook over medium heat for 10 minutes or until the milk is hot but don't let it boil. Make sure the sugar is dissolved and then remove from heat. 
•     In a bowl beat the egg yolks. Slowly pour in about a cup of the milk mixture. Whisk it until smooth
•     Pour the egg mixture slowly back into the saucepan whisking until its mixed well. 
•     Return the pan to the pan to medium high heat and stirring constantly until the mixture is thick enough to coat the back of a spoon. This should take around 5 minutes. Make sure the mixture does not boil. 
•     Strain the mixture into a large bowl. Cover the surface of the mixture with plastic wrap. This will keep a skin from forming.
•     Let this cool to room temperature.
•     Drain the rum off of the raisins. Save the rum and stir it into the mixture
•     Use an icecream maker to freeze the mixture. Be sure to follow the instructions of your icecream maker. About 5 minutes before the icecream is complete stir in the raisins. Allow the freezing process to complete. 
• Grub!