Boil some water in a pan, add the rum raisins and give them a quick blanch, then drain in a sieve.
Add the rum raisins to a container and cover with rum. Wrap with cling film, making sure the wrap touches the raisins, and put to one side.
Add the milk, sugar and beaten egg to a pan and place on a low heat. Stir the mixture continuously with a wooden spatula, and be careful not to let the mixture boil.
Once the mixture has thickened, take it off the heat and strain it into a container. Freeze the mixture in the freezer.
Once the ice cream has frozen somewhat, add the rum and rum raisins into the mixture, put back in the freezer and allow to freeze completely.
Story Behind this Recipe
I made this for my sister, who loves Häagen-Dazs Rum Raisin ice cream.
For Step 3, make the cream slowly on a low heat. How you treat the mixture here will have a big effect on the texture when frozen. When completely frozen, the ice cream will be pretty hard, so mix in the raisins and serve when it's a little melty. If you're in a rush you can melt the ice cream a little by putting it in the microwave for a few seconds.