No-Churn Rum Raisin Ice Cream

Instructions

1. 1

   Soak Raisins in Rum

   ~2.5 hr

   In a small saucepan, gently heat dark rum over medium heat, ensuring it doesn't reach a boil. Once warmed, remove from heat and stir in raisins and vanilla extract. Let this mixture sit for a minimum of 30 minutes to allow the raisins to absorb the rum flavor. After soaking, drain the excess rum, reserving ¼ cup for later use in the ice cream base.

2. 2

   Mix Condensed Milk Base

   ~3.5 hr

   In a large mixing bowl, combine sweetened condensed milk, brown sugar, ground cinnamon, allspice, and a pinch of salt. Pour in the reserved rum and whisk the mixture thoroughly until the brown sugar is fully dissolved and the mixture is smooth and uniform in texture. This base will be sweet and aromatic, setting the foundation for your ice cream.

3. 3

   Whip Heavy Cream

   6 min

   In a separate bowl, use an electric mixer to whip the heavy cream on medium-high speed until stiff peaks form. This means the cream should hold its shape when you lift the beaters out. Be cautious not to overwhip, as it can become grainy and turn into butter.

4. 4

   Fold Cream and Raisins

   4 min

   Gently fold the whipped heavy cream into the condensed milk mixture using a spatula, ensuring you maintain the airy texture of the whipped cream. Once combined, carefully fold in the drained rum-soaked raisins, distributing them evenly throughout the mixture without deflating the whipped cream.

5. 5

   Freeze Ice Cream Mixture

   3 min

   Spoon the combined mixture into a loaf pan or any freezer-safe container, smoothing the top for an even surface. Cover the container tightly with plastic wrap or a lid, and place it in the freezer for at least 6 hours, or until the ice cream is solid and firm to the touch.

6. 6

   Soften Before Serving

   1 min

   Prior to scooping the ice cream, allow it to sit at room temperature for about 5 to 10 minutes. This will soften the ice cream slightly, making it easier to scoop while ensuring a creamy texture.