4 scoops of vanilla or rum and raisin ice cream, to serve
Melt the butter in a small pan with the sugar and cream, stirring until dissolved. Add the rum and raisins, bring to the boil, then remove from the heat and set aside for the raisins to plump up and the sauce to cool slightly.
Meanwhile, place 2 scoops of ice cream into bowls. Drizzle over the warm rum and raisin sauce to serve.