Place the raisins in a bowl. Cover with rum and set aside. The longer the better - 2-hour minimum. Look for plumped raisins.

Whisk 2 eggs until light and fluffy – approximately 2 mins with a hand mixer.

Whisk in 3/4 cup sugar a 1/4 at a time until completely blended (I suggest extra fine sugar, but granulated works just as well).

Whisk in 2 cups heavy cream and 1 cup whole milk.

Transfer into an ice cream maker and follow the manufacturer's instructions and churn the ice cream.

When the ice cream is done it should be doubled in volume. Transfer to a freezer-safe container and fold in the raisins. Freeze for at least 8 hours.