No-Churn Rum Raisin Ice Cream

Method8 steps

1. 1

   Step 1: Warm all the dark rum (½ cup) in a small saucepan over medium heat without boiling. Remove it from the heat and stir in all the raisins (1 cup) and vanilla extract (1 tsp).

   Uses ½ cup dark rum for raisin soaking · 1 cup raisins · 1 tsp vanilla extract

2. 2

   Step 2: Let the actual raisin mixture soak for at least thirty minutes. Drain the raisins, separately reserving a quarter cup of their actual soaking rum for the ice-cream base. Keep the drained soaked raisins ready and discard any excess soaking rum.

   Soak raisins in warmed rum for at least 30 min · 30 minUses The complete raisin-soaking mixture

3. 3

   Step 3: Whisk all the sweetened condensed milk (14 oz), dark brown sugar (2 tbsp), cinnamon (¼ tsp), allspice (⅛ tsp) and pinch of salt together with the actual reserved quarter cup of soaking rum. Stir until the brown sugar completely dissolves.

   Uses Only the reserved quarter cup of actual soaking rum; hold raisins separately · 14 oz sweetened condensed milk · 2 tbsp dark brown sugar · ¼ tsp ground cinnamon · ⅛ tsp ground allspice · 1 pinch salt

4. 4

   Step 4: In a separate bowl, whip all the cold heavy cream (2 cups) with an electric mixer until stiff peaks form.

   Uses 2 cups cold heavy cream

5. 5

   Step 5: Gently fold all the actual whipped cream into the spiced condensed-milk base until fully combined, keeping as much air as possible. Fold all the separately held drained rum-soaked raisins through the mixture evenly.

   Uses All the actual whipped cream · All the actual condensed-milk base · Only all the drained soaked raisins

6. 6

   Step 6: Pour the actual folded mixture into a loaf pan or freezer-safe container. Smooth the top and cover with plastic wrap or an airtight lid.

   Uses The complete folded ice-cream mixture

7. 7

   Step 7: Freeze the covered container for at least six hours, continuing until the ice cream is firm.

   Uses The complete covered container

8. 8

   Step 8: Let the finished ice cream stand at room temperature for five to ten minutes before scooping, just until scoopable. Serve portions as needed and return the remaining ice cream to the freezer.

   Soften frozen ice cream briefly for scooping · 10 minUses The actual frozen ice cream