1 cup raisins
1 tablespoon rum essence
2 tablespoons water
2 egg yolks
2 1/2 tablespoons golden syrup
1/2 teaspoon vanilla extract
300ml thick cream
Put raisins, rum essence and water into a small saucepan and bring to the boil. Take off the heat and allow to cool.
Place egg yolks, golden syrup and vanilla extract in a large bowl and beat with an electric mixer for 5 minutes.
Add cream and beat for a further 2 minutes.
Place in a lidded plastic container for 45 minutes in the freezer.
After 45 minutes remove ice cream from freezer and fold through rum and raisins thoroughly. Return to freezer overnight.