No-Churn Rum Raisin Ice Cream

Instructions

1- Heat the rum in a small saucepan over medium heat until warm (do not boil).

2- Remove from heat and stir in the raisins and vanilla extract.

3- Let the mixture sit for at least 30 minutes.

4- After soaking, drain off the extra rum, but keep ¼ cup of the rum and reserve it to mix into your ice cream base.

5- In a large bowl, whisk together the sweetened condensed milk, dark brown sugar, cinnamon, allspice, salt, and reserved rum (¼ cup).

6- Stir until the brown sugar is fully dissolved.

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

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

9- Fold in the drained rum-soaked raisins to distribute them evenly.

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

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

12- Freeze for at least 6 hours, or until firm.

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