No-Churn Rum Raisin Ice Cream

About This Recipe

Instructions

1. 1

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

2. 2

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

3. 3

   Let the mixture sit for at least 30 minutes.

4. 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. 5

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

6. 6

   Stir until the brown sugar is fully dissolved.

7. 7

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

8. 8

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

9. 9

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

10. 10

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

11. 11

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

12. 12

    Freeze for at least 6 hours, or until firm.

13. 13

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

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