Whisk the yolks with 4 oz caster sugar.
Warm half a pint of double cream, when warm add to the egg mixture.
Clean the pan and then add the mixture back to it
Cook on a low temperature until thickened slightly, be careful not to over heat or you will get very unpleasant sweet scambled eggs.
Put into a bowl and place cling film directly onto the custard this wil stop a skin forming. Cool.
Next day whisk the other half pint of the cream, add the custard, add the rum and raisin and put in an ice cream machine or put into the freezer and mix every 15 minutes until firm.
The custard and cream mix can be used for other flavours such as vanilla.
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