FOR RUM SOAKED RAISINS

Cup of Yum
1. Place the raisins in a small bowl and set aside.
2. Combine the sugar, water and rum in a small saucepan. Heat to a boil, stirring until the sugar dissolves. Pour the rum syrup over the raisins and rest until the mixture cools to room temperature. Refrigerate for 2 hours or overnight.

FOR RUM ICE CREAM BASE:

1. Add the cornstarch to a small bowl and stir in 2 tablespoons of the milk until it forms a smooth slurry.
2. Add the cream cheese to a mixing bowl and use a hand mixer to beat the cream cheese until it's smooth.
3. In a medium saucepan, combine the milk, whipping cream, sugar, corn syrup and salt. Use a wooden spoon to stir together over medium high heat until the mixture begins to boil. Reduce heat, slightly and boil the milk and cream mixture for 4 minutes.
4. Remove the milk mixture from heat and whisk in the cornstarch slurry. Return the pan to the heat and bring to a boil, stirring constantly. Boil the cream mixture for one minute or until it thickens.
5. Beat about ¼ cup of the cream mixture into the bowl with the cream cheese until it's smooth with no lumps. Continue adding more of the cream to the cream cheese mixture until they're completely combined and smooth.
6. Stir in the rum. Let the ice cream base cool to room temperature, then cover and refrigerate for at least 2 hours or overnight.

MAKE THE RUM RAISIN ICE CREAM:

1. Add the ice cream base to your ice cream maker and churn according to the manufacturers instructions.
2. While the ice cream is churning, transfer the raisins to a fine mesh sieve (you can put the sieve over a small bowl to collect the rum raisin syrup for cocktails) and drain away the excess syrup.
3. When the ice cream is about 2 minutes from being completely churned, add the raisins and churn until they're well combined with the ice cream.
4. Transfer the ice cream to a storage container and freeze for at least 2 hours or overnight.