Soak the raisins in the rum for a couple of hours. In a medium sauce pan mix together the sugar, milk and egg yolks. cook stirring constantly over low heat, until the mixture is thick like a custard. Let cool completely and then transfer to a refrigerator for 2-3 hours. Whip the heavy cream with vanilla extract until stiff peaks. Mix together whipped cream, chilled custard and condensed milk. Transfer to an ice-cream container and place in the freezer for 1 1/2 hours. Then add the soaked raisins and mix well, return your ice-cream to the freezer. Freeze for another 4-5 hours.