Jamaican Rum and Raisin Ice Cream (Vegan)

In a small bowl, add raisins and rum. Toss the raisins in the rum with a spoon and cover with cling film and set aside. 

In a medium bowl, whisk coconut milk, granulated sugar and cornstarch until the cornstarch and sugar have dissolved. Set aside. 

In a medium saucepan, add coconut cream and vanilla paste or extract. Whisk the cream and vanilla paste over low heat until combined and the cream gently melts. 

Once the cream and vanilla are combined, gently whisk the coconut milk and cornstarch mixture into the warm cream. Measure 4 tbsps of rum from the soaking raisins, and add to the custard. You will need to use a spatula and whisk to stir the custard constantly over the heat until it thickens, about 10-12 minutes. 

Once the custard thickens, pour it into a loaf pan or casserole dish. Use cling film to cover the top of the custard so a skin does not form. Place the dish into the refrigerator and leave overnight. You may also churn the custard in 4 hours if you are in a hurry.  Leave the raisins in the remaining rum to continue to soak overnight.