Rose Milk Tres Leches A Floral Fantasy in Every Bite

Ingredients
For the Rum-Soaked Raisins:

½ cup raisins
¼ cup Caribbean rum
For the Ice Cream Base:

2 cups heavy cream
1 cup whole milk
½ cup sugar
¼ teaspoon kosher salt
5 large egg yolks
2 tablespoons Caribbean rum
¼ teaspoon ground nutmeg
1 batch of Rum-Soaked Raisins (see above)
 Directions
1. Prepare the Rum-Soaked Raisins: Soak raisins in Caribbean rum for at least 1-2 hours, or overnight for deeper flavor.

2. Heat the Ice Cream Base: In a saucepan over medium heat, warm the heavy cream, milk, sugar, and salt, stirring occasionally (do not boil).

3. Temper the Egg Yolks: In a separate bowl, whisk the egg yolks until smooth. Gradually add ½ cup of warm milk mixture to the yolks, whisking constantly. Slowly pour this back into the saucepan, stirring continuously.

4. Thicken the Custard: Cook over medium heat, stirring until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Remove from heat and strain through a fine-mesh sieve.

5. Add the Flavor: Stir in Caribbean rum and nutmeg. Let the custard cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

6. Churn the Ice Cream: Pour the chilled custard into your ice cream maker and churn according to instructions. In the last 5 minutes, fold in the rum-soaked raisins.

7. Freeze & Serve: Transfer to an airtight container and freeze for at least 4 hours until firm. Serve and enjoy this boozy, creamy delight!