For the raisin liqueur, place raisins and rock candy in a well-sealed glass. Fill with grain until all raisins are covered by three fingers.
Let stand until the raisins are nice and plump and the sugar has dissolved. Keep shaking. Puree the raisins with the grain in a blender and strain through a sieve.
Beat the eggs with 2 tablespoons of sugar and the whipping cream on high speed with the mixer until the mixture is thick and fluffy.
Stir in the raisin puree while mixing constantly. Store in the refrigerator.