No-Churn Rum Raisin Ice Cream

Steps

1. Warm dark rum in a small saucepan over medium heat (do not let it boil). Remove from heat and mix in raisins and vanilla extract. Allow to sit for at least 30 minutes. Drain excess rum but keep ¼ cup for the ice cream base.
2. In a large bowl, whisk together sweetened condensed milk, brown sugar, ground cinnamon, allspice, salt, and the reserved rum until the brown sugar dissolves completely.
3. In another bowl, use an electric mixer to whip the heavy cream until stiff peaks form.
4. Carefully fold the whipped cream into the condensed milk mixture until combined, being gentle to maintain the volume. Then, fold in the drained rum-soaked raisins.
5. Transfer the mixture into a loaf pan or a freezer-safe container, smoothing the top. Cover with plastic wrap or a lid and freeze for at least 6 hours, until firm.
6. Before scooping, let the ice cream soften at room temperature for 5–10 minutes for optimal texture.