No-Churn Rum Raisin Ice Cream

Cocinar

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

Preparar

1. 🔥Remove from heat and stir in the raisins and vanilla extract.
2. 🧂Let the mixture sit for at least 30 minutes.
3. 🍳After soaking, drain off the extra rum, but keep ¼ cup of the rum and reserve it to mix into your ice cream base.
4. 🫇In a large bowl, whisk together the sweetened condensed milk, dark brown sugar, cinnamon, allspice, salt, and reserved rum (¼ cup).

Pasos

1. 🧂Stir until the brown sugar is fully dissolved.

Preparar

1. 🍳In a separate bowl, whip the cold heavy cream with an electric mixer until stiff peaks form.
2. 🫇Gently fold the whipped cream into the condensed milk mixture until fully combined, being careful not to deflate the cream.

Pasos

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

Preparar

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

Pasos

1. 🌿Smooth the top and cover with plastic wrap or an airtight lid.
2. ✨Freeze for at least 6 hours, or until firm.
3. 🥄Let the ice cream sit at room temperature for 5–10 minutes before scooping for the best texture.