Rum and Raisin Ice Cream Without an Ice Cream Maker

Delicate, creamy ice cream with a Jamaican flair: raisins soaked in dark rum complemented by the warm notes of cinnamon and allspice. Made without an ice cream maker — simply whip and freeze!

Ingredients

• 120 ml Dark rum
• 200 g Raisins
• 1 tsp Vanilla extract
• 392 g Sweetened condensed milk
• 30 g Brown sugar
• 0.25 tsp Ground cinnamon
• 0.13 tsp Allspice
• 480 ml Heavy cream
• 1 pinch Salt

Instructions

1. Warm the rum in a small saucepan over medium heat until it becomes warm (do not bring to a boil). Remove from heat, add the raisins and vanilla extract. Let the mixture steep for at least 30 minutes so the raisins absorb the rum well. Then strain the raisins through a sieve, but reserve 60 ml of rum — this will go into the ice cream base.
2. In a large bowl, combine the sweetened condensed milk, brown sugar, cinnamon, allspice, a pinch of salt, and the reserved rum (60 ml). Whip the mixture until the sugar is completely dissolved.
3. In a separate bowl, whip the cold heavy cream with an electric mixer until stiff peaks form.
4. Gently fold the whipped cream into the sweetened condensed milk mixture, being careful not to disturb the airy texture. Add the soaked raisins and stir until evenly distributed.
5. Transfer the mixture into a loaf pan or freezer container. Smooth the surface, cover with plastic wrap or an airtight lid. Freeze for at least 6 hours until the ice cream is completely firm.
6. Before serving, let the ice cream sit at room temperature for 5–10 minutes to soften slightly and make it easier to scoop.