No-Churn Rum Raisin Ice Cream (Jamaican Dessert)

Heat rum in a small saucepan over medium heat until warm (do not boil). Remove from heat and add raisins and vanilla extract. Let the mixture sit for at least 30 minutes. After soaking, drain any remaining rum, but retain ¼ cup of rum and reserve it for mixing into the ice cream base.
In a large bowl, whisk together sweetened condensed milk, brown sugar, cinnamon, allspice, salt, and reserved rum (¼ cup). Stir until the brown sugar is completely dissolved.
In a separate bowl, beat cold heavy cream with an electric mixer until stiff peaks form.
Gently fold the whipped cream into the condensed milk mixture until completely combined, being careful not to deflate the cream. Add the drained raisins soaked in rum to distribute them evenly.
Pour the mixture into a loaf pan or freezer-safe container. Smooth the top and cover with plastic wrap or an airtight lid. Freeze for at least 6 hours or until firm.
Let the ice cream sit at room temperature for 5 to 10 minutes before scooping for the best texture.

foods：
1/2 cup dark rum
1 cup of raisins
1 teaspoon vanilla extract
14 oz jar of condensed milk
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon allspice
2 cups heavy cream
a pinch of salt