For chocolate-raisin ice-cream, combine cream, milk and 40ml Armagnac in a saucepan over medium heat and bring to the simmer. Whisk yolks and sugar in a heatproof bowl until thick and pale (4-5 minutes), add cream mixture, whisking continuously to combine. Return mixture to pan, stir continuously over low heat until mixture coats the back of a wooden spoon thickly (4-5 minutes). Remove from heat, add chocolate, stir to combine, then strain through a fine sieve into a bowl placed over ice and stir occasionally to cool. Meanwhile, combine raisins and remaining Armagnac in a small saucepan and simmer over low heat until Armagnac is absorbed, set aside to cool. Freeze chocolate mixture in an ice-cream machine according to manufacturer’s instructions, then stir through raisins. Transfer to a container and freeze until required. Makes about 1.2 litres.
Preheat oven to 180C. Combine flour, sugar, yeast and a pinch of salt in the bowl of an electric mixer fitted with a dough hook and mix on low speed to combine. Add milk and eggs, mix until smooth (3-4 minutes), then add butter and beat on medium-high speed until mixture is smooth and pulls away from sides of bowl (5-10 minutes). Add raisins, mix to combine, then half-fill eight buttered 7cm-diameter savarin moulds and stand in a warm place until risen (10-15 minutes). Bake until risen and golden (6-8 minutes), turn onto a wire rack, pierce each savarin several times with a thin skewer and place in a deep tray.
Meanwhile, for Armagnac syrup, combine sugar, vanilla bean and seeds and 500ml water in a wide saucepan and stir over medium-high heat until sugar dissolves, then bring to the boil. Remove from heat, add Armagnac and pour over savarin. Stand, turning savarin occasionally, until puffed and saturated with syrup (5-6 hours or overnight). Transfer to a wide frying pan with any remaining syrup and warm gently over low heat. Serve savarin and syrup warm with chocolate-raisin ice-cream.