Adapted from this Masterchef (1995) winning recipe
Firstly, soak a couple of handfuls (approx. 100g) raisins in rum over night. I use plenty.
300 ml double cream
60 ml rum
60 ml liquid honey
4 large egg yolks
Whip the cream until thick, adding the rum gradually. It will be at about the soft peaks stage.
Heat the honey in a small saucepan.
At the same time beat the egg yolks.
Pour the hot honey into the bowl containing the yolks and carry on beating the mixture until it’s pale and thick. This takes a couple of minutes
Gently fold in the cream/rum mixture.
Put the mixture in a freezerproof container, drain and add the rum-soaked raisins and freeze for three hours minimum.