Place the raisins, rum, and orange extract in a small saucepan. Heat to a simmer for 2 minutes and remove from heat. Allow raisins to macerate in rum for a minimum of 2 hours and up to 24.
Place one cup of cream in a large bowl and place a fine mesh strainer on top.
In a medium saucepan warm the milk, sugar, the remaining half cup of the cream, and the salt. When warm and steamy, but not bubbling, turn off heat and add the chopped chocolate. Stir with a sturdy rubber spatula until melted, mixture may appear flecked.
In a medium bowl whisk the egg yolks. Begin dribbling the warmed milk into the yolks while continuously whisking. Don’t pour the hot mixture in quickly as you may cause the eggs to curdle. Continue dribbling and whisking until you’ve added about 1/3 of the hot mixture, then you can increase speed to a pour, continuously whisking.
Pour the contents back into the pan and stir constantly over medium heat, scraping the bottom of the pan as you go. A sturdy rubber spatula is best for this task. When the custard is thick enough it will coat the spatula.
Remove from heat and pour the custard through the strainer into the bowl with the cream. Stir the custard to combine. Place over an ice bath until cooled. Chill completely in the refrigerator.
Before you freeze the ice cream, drain the raisins and reserve the rum. Set raisins aside. Measure the reserved rum, add more rum if necessary to get to 3 tablespoons. Stir rum into the cooled custard, then add custard to your ice cream maker.
Freeze the custard in your ice cream maker according to the manufacturer’s instructions. A few minutes before the ice cream is done, add the raisins and mix to combine. Place in a freezer safe container and freeze until hardened.