Rum and raisin ice cream

In a small bowl, combine raisins and rum. Let stand 3 to 4 hours.

In a stainless steel bowl or top of a double boiler, beat egg yolks and sugar until light, thick and creamy.

In a small saucepan, scald milk. Pour over eggs- mix well.

Place stainless steel bowl or top of double boiler over a pan of simmering water. Stir slowly and continually 10 minutes or until custard slightly thickens.

Drain raisins. Add rum to custard- cool. Pour custard, cream and vanilla into ice cream canister. Freeze in ice cream maker according to manufacturer 's directions. Fold in raisins just before ice cream firmly freezes.

Freezer Method: Whip cream and vanilla to soft peaks. Fold into custard. Pour prepared mixture into several undivided ice trays. Cover. Place in freezer- freeze until firm, 3 to 6 hours. Using fork, beat 3 to 4 times while freezing. Add raisins just before ice cream firmly freezes.

Store in a covered container.

Serve with grapes, if desired.