110ml dark rum
5 free-range egg yolks
115g dark muscovado sugar
350ml full-fat milk
350ml double cream
vanilla pod - split length wise - seeds removed
Place the raisins into a bowl and pour over the rum. Leave overnight. (alternatively, if time is short, place on the heat to warm. Remove from the heat and set aside for 30 minutes for the raisins to plump up)
Place the milk into a saucepan and bring to a simmer with the split vanilla pod and seeds. Leave to cool and infuse.
Whisk the egg yolks and sugar until combined.
Reheat the milk, pour half of the hot milk onto the egg yolks and whisk well, then pour back into the saucepan and return to the heat.
Cook over a low heat, stirring all the time until the mixture will coat the back of a spoon.
Remove the vanilla pod and chill the mixture for an hour.
Beat the cream with the custard and transfer to your ice cream machine to churn
When the mixture is just starting to solidify add the rum and soaked raisins.
When churning is complete, transfer to a container and freeze for a few hours before serving