rum raisins

1. Combine raisins, 2 teaspoons sugar and 1/4 cup rum in a small saucepan. Gently cook over low heat until raisins plump up and about 2 tablespoons of syrup remain. Remove from heat and stir in remaining 2 tablespoons rum. Cool and soak until ready to use.
2. Thoroughly strain off all syrup before mixing into ice cream, reserving 2 teaspoons for the custard (optional).

ice cream base

1. Preheat oven to 300°F.
2. In a medium bowl, whisk together 1/2 cup sugar and egg yolks. Set aside.
3. Toast oats in a medium saucepan over medium heat, stirring occasionally, until fragrant and just starting to brown, about 5 minutes. Add milk, cream, remaining 1/2 cup sugar, salt and cinnamon to the oats. Cook, stirring often, until sugar is dissolved and mixture just begins to simmer.
4. Whisk about 1 cup of hot milk into the egg yolk mixture. Repeat with 1 more cup of hot milk, whisking vigorously. Return this custard to the saucepan and gently heat, stirring often, until mixture thickens and coats the back of a spoon, 10- 15 minutes. Don’t let it boil.
5. Strain through a fine mesh sieve, pressing gently on oats to release extra custard. Mix in vanilla and reserved soaking rum (if using) into custard. Let cool to room temperature. Cover and refrigerate at least 4 hours or overnight.
6. Transfer strained oats to a parchment line baking sheet, spread out in a thin even layer and sprinkle with a pinch of flaky salt. Bake, breaking the oats into bite sized clusters and stirring every 15 minutes, until light golden brown and just beginning to crisp, about 45 minutes. Let cool.
7. When ready to freeze the custard, churn in an ice cream machine according to the manufacturer's instructions. When it reaches a soft serve consistency, add strained raisins and 1/4 cup cooled oat clusters; churn until well mixed.
8. Transfer to an 8-inch x 4-inch loaf pan, smooth surface and sprinkle with a few spoonfuls of oat clusters. Cover with plastic wrap and freeze until firm before serving.