1 cup raisins
1/2 cup rum
3 cups cream
1 cup skim milk
1/4 cup packed dark brown sugar
1/2 cup sugar
1/8 tsp cinnamon
4 egg yolks, beaten
1 tsp vanilla
Combine raisins and rum, cover, and let sit at room temperature overnight. Drain rum, reserving 2 TB. Set aside.
Combine milk, cream, sugars, cinnamon, and salt in saucepan. Place over medium heat. Stir occasionally, dissolving the sugars, and bring to a boil. Remove from heat.
Drizzle hot mixture into yolks, whisking constantly. Pour back into the pan and cook over medium heat, stirring constantly until mixture thickens and coats the back of a spoon.
Add vanilla and 2 TB rum to the ice cream base and process in machine according to manufacturer's directions. When almost done, add in raisins. Freeze.