No-Churn Rum Raisin Ice Cream

Ingredients

• 120 mlRum
• 150 gRaisin
• 5 mlVanilla extract
• 397 gCondensed milk
• 25 gSugar
• 0.6 gCinnamon
• 0.3 gAllspice
• 480 mlCream
• 0.3 gSalt

Instructions

1. 1

   Soak the raisins

   • Warm the rum in a small saucepan over medium heat — do not boil.
   • Remove from heat and stir in the raisins and vanilla extract.
   • Let sit for at least 30 minutes so the raisins absorb the rum.
   • Drain the raisins and reserve 60 ml (¼ cup) of the rum-infused liquid to add to the ice cream base; discard or reuse the rest.
2. 2

   Make the ice cream base

   • Whisk together the sweetened condensed milk, brown sugar, cinnamon, allspice, salt and reserved 60 ml rum until the sugar dissolves.
   • Whip the cold heavy cream to stiff peaks in a separate bowl.
   • Gently fold the whipped cream into the condensed milk mixture without deflating it.
   • Fold in the drained rum-soaked raisins.
3. 3

   Freeze and serve

   • Pour into a loaf pan or freezer-safe container, smooth the top and seal.
   • Freeze at least 6 hours until firm.
   • Let sit at room temperature 5–10 minutes before scooping for best texture.