8 Serves
364 Mins
In a small saucepan, gently heat the dark rum over medium heat until warm, ensuring it does not reach a boil.
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JapaneseVitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
12 µg / 400 µgCalcium
257 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
231 mg / 1,250 mgPotassium
709 mg / 4,700 mgSodium
189 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
3 g / 28 gSugar
57 g / 50 gSaturated Fat
30 g / 20 gCholesterol
152 mg / 300 mgCaffeine
0 mgNet Carbs
90 gAlcohol
0 g
Remove the saucepan from the heat and stir in the raisins and vanilla extract. Allow the mixture to steep for at least 30 minutes.
Drain the raisins, reserving 1/4 cup of the rum for the ice cream base.
In a large mixing bowl, whisk together the sweetened condensed milk, dark brown sugar, cinnamon, allspice, salt, and the reserved 1/4 cup of rum until the sugar is completely dissolved.
In a separate bowl, whip the cold heavy whipping cream using an electric mixer until stiff peaks form.
Gently fold the whipped cream into the condensed milk mixture until fully combined, taking care not to deflate the mixture.
Fold in the drained rum-soaked raisins, then pour the mixture into a loaf pan or freezer-safe container and cover.
Freeze for at least 6 hours until firm, then let sit at room temperature for 5 to 10 minutes before scooping.
28
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Persian