Soak ½ cup raisins in ½ cup rum. Meanwhile, in a large bowl, with an electric mixer, beat the 2 cups heavy cream on medium speed until soft peaks form.
Add the can of cold condensed milk and beat on high speed until firm peaks form. Fold in the rum with raisins and 1 teaspoon vanilla extract.
Scrape into an airtight freezer container or a large loaf tin covered with cling wrap and freeze.
Rum Sauce
Heat 2 tablespoons of butter, ¼ cup light brown sugar, and ¼ cup spiced rum in a small saucepan over medium-low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly.
Remove from the heat and drizzle over scooped gelato.
Notes
It is best to use condensed milk that is cold. You can leave it in your fridge for a few hours or overnight.
If your raisins are very dry, soak them in rum for at least a few hours.
For the whipped cream, make sure your bowl and beater(s) are free of oil. Wipe it down with a paper towel lightly damp with vinegar. It also helps if you pre-cool it in the refrigerator.
Because alcohol does not freeze, this rum and raisins gelato is soft serve and super creamy.
This gelato is NOT suitable for kids as it contains alcohol!
For the best results, read additional tips in the post above.
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on products used.