No-Churn Rum Raisin Ice Cream

Ingredients

• 1/2 cupdark rum, warmed briefly to soak raisins; ¼ cup is added to ice cream base — not cooked off
• 1 cupraisins, soaked in warm rum for at least 30 minutes; drained before folding in
• 1 tspvanilla extract, added to rum-raisin soak
• 397 gsweetened condensed milk, 1 × 14oz can
• 2 tbspdark brown sugar
• 1/4 tspground cinnamon
• 1/8 tspallspice, ground
• 2 cupheavy cream, cold; whipped to stiff peaks
• salt, a pinch

Method

1. 1

   Heat the rum in a small saucepan over medium heat until warm (do not boil). Remove from heat and stir in the raisins and vanilla. Leave to soak for at least 30 minutes. Drain, reserving ¼ cup of the rum liquid.

2. 2

   In a large bowl, whisk together the condensed milk, brown sugar, cinnamon, allspice, salt and reserved ¼ cup rum until the sugar is fully dissolved.

3. 3

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

4. 4

   Gently fold the whipped cream into the condensed milk mixture. Fold in the drained rum-soaked raisins.

5. 5

   Pour into a loaf pan or freezer-safe container. Smooth the top, cover with plastic wrap or an airtight lid. Freeze for at least 6 hours until firm.

6. 6

   Allow to sit at room temperature for 5–10 minutes before scooping.