Lemon ice cream with caramel

Let ice from frozen in something softer in about 15 minutes. Meanwhile, heat in pan of rum, add raisins and let it soak for about 20 minutes. Fill containers to half with ice. Sprinkle the raisins over them and fill the containers with ice and smooth until approx. Place trays in freezer for at least 1 1/2 hours.

Fry sugar with 1 tablespoon of water in a thick pan. Pan occasionally shake to melt sugar completely. Turn the fire a little higher and heat sugar syrup until caramel colored. Take a pan of fire. Remove containers with ice from freezer. Pour caramel over it, let it harden and put it in freezer for about 20 minutes. (If desired, store ice cream until deep frozen.) Beat the caramel layer before serving with the back of the knife.