No-Churn Rum Raisin Ice Cream

1. Warm the rum in a small saucepan over medium heat until hot but not boiling, then take it off the heat and stir in the raisins and vanilla. Leave for at least 30 minutes, then drain, holding back ¼ cup of the rum for the base.
2. In a large bowl, whisk the condensed milk with the brown sugar, cinnamon, allspice, salt and the reserved ¼ cup rum until the sugar has dissolved.
3. In a separate bowl, whip the cold heavy cream with an electric mixer to stiff peaks.
4. Fold the whipped cream into the condensed milk mixture, working gently so you keep the air in, then fold through the drained raisins.
5. Scrape into a loaf tin or freezer-safe container, level the top and cover with cling film or a tight lid. Freeze for at least 6 hours, until firm.
6. Leave at room temperature for 5 to 10 minutes before scooping.

Tips from the ZestyPlate Kitchen

• Soak the raisins in warmed rum first. They plump up and stay soft instead of turning into hard, icy little pellets in the finished ice cream.
• Whip the cream to stiff peaks before folding. That held air is what gives you a light, scoopable texture.
• Fold slowly and stop as soon as it's combined. Knock the air out and you lose the creaminess.
• Press cling film right onto the surface before freezing to keep ice crystals from forming.