1/2 cup raisins
2 tbsp. rum
1 1/2 tsp. unflavored gelatin (Knox), softened in 1/4 cup water
1/2 cup sugar
1 cup light cream
1 cup heavy cream
1/4 cup evaporated milk
1 tsp. rum extract
dash salt

Pour rum over raisins and set aside. Bring 1/2 cup light cream to a boil; over low heat, add softened gelatin and sugar, mixing until dissolved. Cool, then add remaining light cream, heavy cream, evaporated milk, rum extract and salt. Chill in refrigerator for 2 hours or longer. Pour into ice cream freezer and freeze for 1/2 hour. Add plumped raisins and rum and return to freezer for final freezing.