Rum and Raisin Ice Cream

1.Soak the raisins in the rum and leave overnight or for several hours.

•     3 tbsp rum
•     75 g raisins

2.Pour the cream into a saucepan and bring to a boil.

•     600 ml single cream

3.Whisk the egg yolks and sugar together in a bowl. While continuing to whisk, pour the hot cream over the egg-sugar mixture.

•     600 ml single cream
•     100 g sugar
•     4 egg yolk

4.Transfer the mixture back to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the spoon.

5.Leave to cool for 4 to 6 hours in the fridge.

6.Switch your ice cream maker on. Pour the mixture in through the opening.

7.When the ice cream reaches the desired consistency, add the raisins and rum. Leave to run for 5 minutes.

•     75 g raisins

8.Serve your ice cream immediately or pour it into a container to store in the freezer.