Rum raisin ice cream recipe

3/4 cup Raisins
1/2 cup Rum
1 cup Milk
1/2 cup Sugar
2 Eggs
2 cups Cream
Pour rum over raisins, cover, let stand overnight. Warm the milk in a small pan. Whisk the eggs with the sugar in
a separate bowl. Slowly add warm milk to mixture continuing to whisk. Pour mixture back in the pan and heat
slowly until thickened, stirring constantly (looks like very liquid pudding). Do not boil! Let cool to room
temperature, add cream, and chill. Add rum raisins just before the end of the freezing process.