Cover raisins with boiling water.
Let stand for 5 minutes.
Drain, cool and put through the fine blade of the food chopper.
Set aside.
Beat egg yolks in top of double boiler.
Beat in sugar and salt.
Stir in scalded milk gradually.
Set over simmering water and cook, stirring constantly, until custard coats a metal spoon.
Remove from heat.
Stir in vanilla and cool quickly.
Strain and blend in cream.
Pour into ice cube trays or a pan, cover with foil and freeze until just beginning to get firm.
Stir occasionally while freezing.
Turn ice cream into chilled bowl and beat with a rotary beater until smooth but not melted.
Blend in raisins.
Return to trays or pan, cover with foil and freeze until firm.
Note: 1 use a mixture of light and dark raisins, which makes the ice cream attractive, but you can use either kind.