Instruction

• Heat the rum in a small saucepan over medium heat until warm (do not boil)
• Remove from heat and stir in the raisins and vanilla extract
• 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
• In a large bowl, whisk together the sweetened condensed milk, dark brown sugar, cinnamon, allspice, salt, and reserved rum (¼ cup)
• Stir until the brown sugar is fully dissolved
• In a separate bowl, whip the cold heavy cream with an electric mixer until stiff peaks form
• Gently fold the whipped cream into the condensed milk mixture until fully combined, being careful not to deflate the cream
• Fold in the drained rum-soaked raisins to distribute them evenly
• Pour the mixture into a loaf pan or freezer-safe container
• Smooth the top and cover with plastic wrap or an airtight lid
• 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