No-Churn Rum Raisin Ice Cream

Begin by gently warming the dark rum in a small saucepan over medium heat, taking care not to bring it to a boil as this will cook off the alcohol and flavor. Once warm, remove it from the heat and stir in the luscious raisins and fragrant vanilla extract. Allow this mixture to relax for at least 30 minutes—this soaking step is key to plumping the raisins and infusing them with rich boozy aroma. After the soaking period, carefully drain the raisins, reserving about ¼ cup of the remaining rum to fold into your ice cream base. This little splash adds an extra depth of flavor. In a spacious bowl, whisk together the sweetened condensed milk, dark brown sugar, ground cinnamon, allspice, pinch of salt, and the reserved rum until the brown sugar has completely dissolved. This mixture will give your ice cream a cozy, spiced backbone. In a separate chilled bowl, whip the cold heavy cream using an electric mixer until stiff peaks form—this airy cream is what makes your ice cream wonderfully smooth and light. Gently fold the whipped cream into the condensed milk mixture with a spatula, using light motions to preserve the volume and fluffiness. Once combined, fold in the rum-soaked raisins evenly throughout the mixture. Transfer the creamy mixture into a loaf pan or any freezer-safe container, smoothing the surface with a spatula. Cover it tightly with plastic wrap or a lid to prevent ice crystals from forming. Freeze the ice cream for at least 6 hours, or until it is fully set and scoopable. When ready to serve, let the ice cream sit at room temperature for about 5–10 minutes. This will soften it slightly, making scooping easier and enhancing the creamy texture. Enjoy your boozy, spiced delight!