Method

• 1.
  Place raisins and rum in a pan and bring to the boil then allow to cool and macerate.
• 2.
  Place egg yolks, golden syrup, vanilla extract and treacle in the bowl of an electric mixer and beat for five minutes until thick. Add cream and beat for two minutes. Place in a plastic container in the freezer for 45 minutes until beginning to harden. Fold through rum and raisins until well combined, then freeze until firm.
• 3.
  We served our ice-cream in home-made chocolate bowls. Simply melt 200g dark or milk chocolate in a bowl over a pan of simmering water, then set aside to cool. Dip the base of an inflated balloon into the chocolate. Remove then re-dip until base is well-covered in chocolate. Stand on a tray until it has hardened, then carefully deflate the balloon and discard. Refrigerate until ready to serve.