It is important not to skip or shorten the maceration of the raisins in the rum. Besides softening the raisins, the rum prevents the raisins from freezing solid into miniature ice cubes.
glace malaga
40 grams  golden raisins
2 tablespoons  dark rum
50 grams  sugar
2  egg yolks
200 milliliters  milk
50 milliliters  heavy cream
1.   Combine the raisins and rum in a small bowl and macerate overnight.
2.   Combine sugar and egg yolks in a small bowl. Whisk together until thoroughly mixed and the yolks lighten in color. Set aside.
3.   Put milk and cream into a small saucepan. Carefully heat the liquids, stirring often, until they start to boil.
4.   Slowly whisk the milk mixture into the egg mixture. When combined and smooth, return the mixture to the saucepan. Stirring continuously, heat the mixture over medium heat until it begins to thicken and easily coats the back of a wooden spoon.
5.   Strain the mixture into a bowl set in an ice bath. Stir mixture until it is chilled. Add the macerated raisins and rum. Mix well.
6.   Freeze mixture in an ice cream machine. Harden in a freezer.
7.   Move the ice cream to a refrigerator for about an hour before serving.
Yield: about 4 servings.
Source: Frédéric Médigue, Le Château d’Amondans.


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