Place the rum and raisins in a saucepan and bring to the boil over medium heat. Turn the heat off after 2 or so minutes, and allow to sit at least until cool, or for up to several days for best results.

To make the ice cream, place the milk, vinegar and milk powder in a blender and briefly blend together. With the motor running, slowly add the coconut and sunflower oil until the mixture becomes thick. Add the remaining ingredients and blend again until combined. Transfer the mixture to the fridge until completely chilled.

Place the mixture in an ice-cream machine and churn according to the manufacturer’s instructions for 25–30 minutes. Pour the ice cream into a freezer-friendly container and stir through the prepared raisins. Cover the surface of the ice cream with plastic wrap. Make sure the container is airtight to avoid ice crystals forming.

Freeze overnight, then scoop and serve.