The real thing?

Rum and raisin ice-cream - what a treat.  It's been around for years with no problem, so I assume the flavour used is artificial.  Why - well because an ice-cream maker in Derbyshire decided to go back to basics and make his rum and raisin by soaking the raisins in rum.  Result?  Because the resulting ice-cream ends up with slightly more than 0.5% alcohol he has been told that he cannot sell it without a licence, which could cost hundreds of pounds.  So it's back to the drawing board...?