Rum and raisin ice cream

This is not particularly healthy, but at least it's homemade so you know exactly what's inside.

For 4 servings you will need:
150g/5oz/1 cup large raisins
60ml/4 tbsp dark rum
4 egg yolks
75g/ 3oz/6 tbsp light brown sugar
5ml/1 tsp cornflour
300ml full-fat milk
300ml whipping cream or thick double cream
wafers or cookies to serve (optional)

1. Soak raisins in rum for 3-4 hours

2. Meanwhile whisk together the egg yolks, sugar and cornflour until it's thick and foamy. Heat the milk in heavy-based pan, but don't let it boil.

3. Whisk the milk into the eggs, then pour it back to pan. Cook over a gentle heat, stirring with a wooden spoon, until the custard thickens. Leave to cool.

4. Whip the cream untill it's thick but still falls from a spoon and fold it into the cold custard. Transfer into the freezeproof container or plastic tub. Note: I've desided to use pyrex dish and I was struggling to mix the ice cream half-way through freezing, as it became too frozen. It might be better to use silicon or plastic container. Freeze for 4 hours, beating the ice cream once after 2 hours. Beat again after 4 hours.

5. Fold the soaked raisins intoi the soft ice cream, cover and freeze for another 2 hours. Serve with wafers or cookies.