Prep Time 30 minutes mins
Freeze Time 6 hours hrs
Course Dessert
Cuisine Caribbean
- 2/3 cup raisins
- 1/3 cup Appleton rum
- 1 tbsp vanilla extract
- 1 pint heavy whipping cream cold
- 2/3 cup sweetened condensed milk room temperature
- 1 tsp cinnamon
Place raisins in a bowl. Pour rum and 1/2 tbsp vanilla extract over raisins. Place in fridge for 30 minutes-1 hour to allow raisins to soak up rum and plump up.
In bowl of a stand mixer fitted with whisk attachment, whisk heavy cream and remaining vanilla extract on high for 3-4 minutes, or until cream solidifies and forms stiff peaks. Be careful not to over mix. You can also use a hand mixer.
Using a spatula, fold room temperature condensed milk into whipped heavy cream. I worked in two batches to prevent the cream from deflating.
Next, working in batches, fold raisins and rum mixture into the ice cream base. Add cinnamon and fold until incorporated. Transfer to a freezer safe container and cover with plastic wrap. Freeze for at least 6 hours before eating.
Did You Make This Recipe?
Tag @sweetandsorrel on Instagram and hashtag it #sweetandsorrel so we can see all the deliciousness!
Keyword ice cream, no churn ice cream, rum and raisin