No-Churn Rum Raisin Ice Cream

Steps

1. 1
   Step 1:

   Heat the rum in a small saucepan over medium heat until warm; do not boil.

2. 2
   Step 2:

   Remove the rum from the heat and stir in the raisins and vanilla extract.

3. 3
   Step 3:

   Let the raisin mixture sit for at least 30 minutes.

   30 min
4. 4
   Step 4:

   Drain off the extra rum, reserving 1/4 cup of the rum for the ice cream base.

5. 5
   Step 5:

   In a large bowl, whisk together the condensed milk, brown sugar, cinnamon, allspice, salt, and reserved rum.

6. 6
   Step 6:

   Stir until the brown sugar is fully dissolved.

7. 7
   Step 7:

   In a separate bowl, whip the cold heavy cream with an electric mixer until stiff peaks form.

8. 8
   Step 8:

   Gently fold the whipped cream into the condensed milk mixture until fully combined, being careful not to deflate the cream.

9. 9
   Step 9:

   Fold in the drained rum-soaked raisins, distributing them evenly.

10. 10
    Step 10:

    Pour the mixture into a loaf pan or freezer-safe container.

11. 11
    Step 11:

    Smooth the top and cover with plastic wrap or an airtight lid.

12. 12
    Step 12:

    Freeze for at least 6 hours, or until firm.

    6 h
13. 13
    Step 13:

    Let the ice cream sit at room temperature for 5–10 minutes before scooping for the best texture.

    5–10 min