Rum & raisin ice cream
Put the raisins in a pan, add the rum and bring to the boil. Remove from the heat and leave the mixture to steep.
Put the egg yolks, syrup and treacle in a small bowl. Whisk with an electric mixer for 2–3 minutes until it has a mousse-like consistency. Pour into the cream, and whisk for 3–4 minutes until thick.
Pour the mixture into a large roasting tin, and freeze for 1 hour or until it begins to harden around the edges.
Add the soaked fruit and any remaining liquid to the ice cream, and mix well. Put back in the freezer for 45 minutes, then spoon into a sealable container and freeze for at least 2 1⁄2 hours.