No-Churn Rum Raisin Ice Cream

Dessert · Jamaican classic.

Ingredients

• 1/2 cup Dark Rum
• 1 cup Raisins
• 1 tsp Vanilla Extract
• 14 oz jar Condensed Milk
• 2 tablespoons Brown Sugar
• 1/4 tsp Ground Cinnamon
• 1/8 teaspoon Allspice
• 2 cups Heavy Cream
• Pinch Salt

Method

1. Bring to a boil — Heat the rum in a small saucepan over medium heat until warm (do not boil).
2. Stir — Remove from heat and stir in the raisins and vanilla extract.
3. Serve — Let the mixture sit for at least 30 minutes. 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. Serve — In a large bowl, whisk together the sweetened condensed milk, dark brown sugar, cinnamon, allspice, salt, and reserved rum (¼ cup).
5. Stir — Stir until the brown sugar is fully dissolved.
6. Mix together — In a separate bowl, whip the cold heavy cream with an electric mixer until stiff peaks form.
7. Mix together — Gently fold the whipped cream into the condensed milk mixture until fully combined, being careful not to deflate the cream.
8. Drain — Fold in the drained rum-soaked raisins to distribute them evenly.
9. Mix together — Pour the mixture into a loaf pan or freezer-safe container.
10. Cover and cook — Smooth the top and cover with plastic wrap or an airtight lid.
11. Continue cooking — Freeze for at least 6 hours, or until firm. Let the ice cream sit at room temperature for 5–10 minutes before scooping for the best texture.

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• Brown Stew Chicken
• Callaloo and SaltFish
• Callaloo Jamaican Style
• Corned Beef and Cabbage – Jamaican Style
• Escovitch Fish
• Grape Nut Ice Cream