Put the raisins and sugar in a bowl and pour enough rum over to cover the raisins. Soak overnight. Overnight the rum and sugar should form a thin syrup.

Mix the marscepone, cream and vanilla in a bowl and mix well. Add the rum and raisin mixture and mix well.

Use an icecream maker to turn the mixture into icecream, or put the bowl in the freezer and take out and stir every couple of hours until you get a good icecream texture.