Nutmeg and Rum Raisin Ice Cream Recipe

In a medium saucepan, heat the heavy cream, whole milk, sugar, nutmeg, and salt on medium heat, stirring until the sugar dissolves.

In a medium bowl, whisk the egg yolks.

Slowly add 1 cup of hot cream mixture to the egg yolks, whisking constantly to temper the eggs.

Return the egg mixture to the saucepan and cook on low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

Strain the mixture through a mesh strainer into a large bowl and chill in the refrigerator for at least 2 hours or overnight.

In a small bowl, combine the raisins and rum. Let it sit for at least 30 minutes to allow the raisins to absorb the rum.

Churn the chilled ice cream mixture according to the manufacturer’s instructions.

During the last 5 minutes of churning, add the rum-soaked raisins.

Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving.