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1
In a small saucepan add raisins to 1/4 c. rum with a tablespoon of sugar. When the sugar has dissolved, remove and let sit at room temperature.
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2
Make a custard by bringing milk, cream, vanilla seeds + pod, and half the sugar to a simmer.
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3
Whisk yolks and remaining sugar till pale.
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4
Pour 1/3 of the hot milk/cream over the yolks, whisking the whole time. Pour this into the remaining milk and continue to cook over medium heat for 10 minutes.
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5
After the eggy smell is gone and the custard coats the back of a spoon, strain the mixture into a bowl over an ice bath. Cool the custard to room temperature, add remaining 1/4 cup rum and refrigerate overnight.
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6
Mix according to your machine's instructions, and when it resembles a thick milkshake add your rum soaked raisins. Dump your ice cream in a container to freeze, laying a piece of plastic wrap directly on the top of the ice cream before putting on the lid. Freeze at least 2 hours.
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7
While you're freezing the ice cream make the shortcakes.
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8
In a stand mixer fitted with a paddle attachment, measure the flour, baking soda, sugar and salt and mix to evenly combine.
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9
Take your butter out of the fridge at the last minute, plop in the cold cubes, and mix until the butter cubes resemble peas.
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10
At that point add eggs beaten with the cream and stop the mixer right when the dough becomes a cohesive mass- its ok if there's a little flour at the bottom.
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11
Dump the bowl over, spilling the contents into a lightly floured work surface. Press out the dough into a shaggy pile about 1/2 inch tall and cut out shortcakes with either a glass or biscuit cutter.
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12
Lay the shortcakes on parchment lined baking sheets, brush with egg wash, sprinkle with sugar and bake for 19 minutes.
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13
Cool and cut a small hole in the middle with a mellon baller or tiny biscuit cutter and place a scoop of ice cream in there. Or you can split the shortcakes in half and make an ice cream sandwich.
