1: In a small bowl, combine the raisins and Caribbean rum; let soak for at least 1–2 hours or overnight for a richer rum flavor.
2: In a medium saucepan, gently heat the heavy cream, whole milk, sugar, and kosher salt over medium heat until warm but not boiling, stirring occasionally.
3: In a separate bowl, whisk the egg yolks until smooth; gradually add about 1/2 cup of the warm milk mixture to the yolks while whisking constantly to temper them, then slowly return the yolk mixture to the saucepan, stirring continuously.
4: Cook the custard over medium heat for 5–7 minutes until it thickens enough to coat the back of a spoon; remove from heat and strain through a fine-mesh sieve.
5: Stir in 2 tablespoons of Caribbean rum and the ground nutmeg; allow the custard to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
6: Once chilled, churn the custard in your ice cream maker according to the manufacturer’s instructions; during the last 5 minutes, add the rum-soaked raisins.
7: Transfer the ice cream to an airtight container and freeze for at least 4 hours to firm up; serve in scoops or as a topping for your favorite dessert!
⏰ Prep Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 6+ hours | Servings: 6 | 350 kcal per serving
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