Add 1/3 of a cup of rum to the raisins, and cover and allow to soak covered at room temperature for 3 – 4 days. Stir a couple of times a day and when you remember.

To make the cooked ice cream base custard, whisk the egg yolks with the sugar until pale and fluffy. About 3-4 minutes

Add the milk and egg/sugar mixture to a medium pot and heat over low stirring almost continuously until the custard thickens and coats the back of a spoon. About 15 minutes.

Strain the mixture through a fine sieve and add the cream, vanilla, and rum. Place a piece of cling film over the surface to prevent a skin from forming and chill in the fridge for a few hours or overnight. This also allows the flavours to infuse.