Rum Raisin Ice Cream

Mix the raisins with the rum in a bowl and cover the bowl. Let stand for 2 hours. Drain the raisins and reserve 6 tablespoons of rum. Whisk the sugar and eggs in a large bowl. Bring the whipping cream and milk to a boil over medium heat and then gradually whisk the mixture into the eggs and sugar. Return the mixture to the saucepan and stir over medium-low heat for 15 minutes. A custard should thicken and then strain this into a bowl. Add the raisins and remaining rum to the custard. Refrigerate until the mixture is cold and then process in an ice cream maker. Freeze the ice cream for about 4 hours.