Ricotta Mascarpone Gelato

1. In small saucepan, simmer raisins and rum. Set aside until liquid is absorbed.

2. In large saucepan, simmer cream and zest. Remove; cover and keep warm.

3. In large bowl, beat egg yolks; gradually beat in sugar until completely dissolved and mixture is lemon-colored. Whisk warm cream into yolk mixture; place over med.-low heat. Stir until mixture reaches 165°F. (Do not boil.) Strain into bowl; add vanilla.

4. Cover and refrigerate until cold. Stir in ricotta and mascarpone cheeses until well blended. Pour into ice cream maker and add raisins. Churn until frozen; transfer to chilled container. Freeze at least 3 hr.