1. 1 cup roughly chopped raisins
2. ¾ cup water
3. 3 tsp rum extract
4. 1 tsp vanilla bean paste 

Custard Base:

1. 3 egg yolks
2. 1 ½ cup heavy whipping cream
3. 1 ½ cup half and half
4. ½ cup sugar
5. 2 Tbsp corn syrup
6. 1 Tbsp dry milk 
7. ½ tsp xanthan gum
8. ½ tsp salt

Custard Base:

1. Separate the egg whites from the yolks and put the yolks in a pot.
2. Combine sugar, xanthan gum, salt, and dry milk powder with the egg yolks and whisk so the mixture is smooth. 
3. Add 1 ½ cup half and half, whisk until smooth then add 2 Tbsp corn syrup.
4. Put the pot on the stove over medium heat whisk continually until the mixture is steamy and coats the back of a spoon.
5. Take the pan off the heat and add the cream, whisking to combine. 
6. Store in an airtight container and refrigerate until very cold or preferably overnight. 

Rum Raisins:

1. Prepare your raisins by roughly chopping them, put them aside until ready to soak.
2. In a pot over medium heat add the water and 2 tsp rum extract. Bring to a boil then take off the heat. 
3. Add the chopped raisin, cover and let them steep for 30 minutes.
4. Drain the raisins and put them aside until ready until ready to use.

Ice Cream:

1. Pour the cold custard base into the ice cream machine and add 1 tsp rum extract and 1 tsp vanilla bean paste, churn. Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing for just a second.
2. In the last 30 seconds of churning add the rum raisins.
3. Turn off the machine and remove the dasher. 
4. Add ice cream to the ice cream container.
5. Cover and store in the freezer for 8 hours or overnight.