Soak the raisins into rum overnight.

In a saucepan, add sugar, heavy cream and milk, mix well. Cook under medium heat till simmer.

In a large bowl, beat the egg yolks, then gradually add in half of the cooked mixture. Keep whisking at the same time.

Pour all the mixture back to the saucepan, cook under medium low heat, keep stirring until it thick enough to coat the back of a spoon.

Pour the mixture in a bowl, cover directly with cling film. Let it cool, then chill in the fridge overnight.

Churn the mixture with your ice-cream maker, add in the soaked raisins and the remain rum. Enjoy!

*if you don't have an ice-cream machine, you can pour the ice-cream base into ice cube tray, freeze it overnight. The next day, take the ice cube out and blend in a blender until smooth. Enjoy!