Rum-Raisin Frozen Yogurt

Combine rum and raisins in a small bowl and let stand for several hours or overnight.

Combine milk and gelatin in a small saucepan and allow gelatin to soften, about 1 minute. Stir in sugar and cook, stirring, over medium-low heat until sugar and gelatin are just dissolved. Remove from the heat and add corn syrup and vanilla. Let cool and stir in yogurt and the rum-raisin mixture.

Transfer to an ice-cream freezer and freeze according to manufacturer's directions. Pack in a container and store in the freezer for at least 2 to 3 hours before serving. Allow to soften in the refrigerator for 1/2 hour before serving in chilled dishes.