Directions

1. In a small saucepan, combine the egg yolks, sugar, and corn syrup. Whisk until everything is well mixed and the sugar has dissolved. Whisk together the heavy cream and milk until smooth.

2. Stir the mixture frequently with a whisk or a rubber spatula in a saucepan over medium-low heat. Using an instant-read thermometer, cook until the temperature hits 74°C to 80°C.

3. Remove the base from heat, stir in the rum extract, then pour through a fine-mesh strainer into an empty CREAMi Pint. Place into an ice bath. Once cooled, place the storage lid on the Pint and freeze for 24 hours.
4. While the base is cooling, prepare the mix-in. Add the raisins and rum to a small bowl and microwave for 1 minute. Let cool, then drain the remaining rum. Cover and set aside.
5. Remove the Pint from the freezer and remove its lid. Place the Pint in the outer bowl, install the Creamerizer Paddle onto the outer bowl lid, and lock the lid assembly on the outer bowl. Select ICE CREAM.
6. With a spoon, create a 11/2-inch wide hole that reaches the bottom of the Pint. Add the mixed raisins to the hole and process again using the MIX-IN program.
7. When processing is complete, remove the ice cream from the Pint.