This, no-churn, creamy ice cream is filled with the flavours of rich Goslings Black Seal Rum and rum-soaked raisins. Perfect for a summer day!
Ingredients
For the Rum-Soaked Raisins
1 ½ cups raisins (separated with fingers)
½ cup Goslings Black Seal Rum
For the Ice Cream
14oz can sweetened condensed milk
¼ cup Goslings Black Seal Rum
1 tsp vanilla extract
⅛ tsp allspice powder
2 cups thickened/heavy cream (cold)
Instructions
Prepare Rum-Soaked Raisins
Chop the raisins roughly in half and separate them with your fingers so they aren’t clumped together.
Heat the rum: In a small saucepan over medium-high heat, warm the rum until just hot (do not boil).
Soak the raisins in the hot rum, spreading them out as much as possible. Let them soak for 30 minutes to absorb the flavour.
Drain: If there’s any excess rum after soaking (there may not be much), pour it off. You can use this excess as part of the ¼ cup rum for the ice cream mixture.
Make the Ice Cream
Mix the base: In a bowl, combine the sweetened condensed milk, ¼ cup Goslings Black Seal Rum, vanilla extract, allspice, and the rum-soaked raisins. Briefly beat with a handheld mixer or stir by hand until combined.
Whip the cream: In a separate large bowl, beat the cold cream with an electric mixer on high for 2 ½ to 3 minutes until stiff peaks form.
Fold together: Add about 1 cup of the whipped cream to the condensed milk mixture and gently fold to combine (some lumps are fine). Then pour the entire condensed milk mixture into the remaining whipped cream and continue folding gently until smooth. Be careful not to overmix, as this will reduce the airiness of the ice cream. If lumps remain, gently smear them out by pressing them against the side of the bowl.
Freeze
Transfer the mixture into a container. Cover with a lid or plastic wrap. Freeze for at least 12 hours.
Let the ice cream sit out for 1–2 minutes before scooping, just like regular ice cream.
Serve in bowls or cones and enjoy!
