Creamy Frozen Raisin Dessert

1. Soak the Raisins:
   Place raisins in a small bowl and cover with rum, orange juice, or warm water. Let soak for 20–30 minutes until plump. Drain and pat dry.

2. Whip the Cream:
   In a large chilled bowl, whip the heavy cream until soft peaks form. Add vanilla extract and a pinch of salt, then continue whipping until firm peaks form. Do not overwhip.

3. Add Sweetened Condensed Milk:
   Gently fold the sweetened condensed milk into the whipped cream using a spatula. Mix until smooth and well combined.

4. Fold in Raisins and Extras:
   Add the soaked raisins to the creamy mixture. If using crushed biscuits or nuts, fold them in now for added texture and flavor.

5. Freeze:
   Pour the mixture into a loaf pan or freezer-safe container lined with parchment paper. Smooth the top and cover with plastic wrap or a lid. Freeze for at least 6 hours, preferably overnight.

6. Serve:
   Once frozen, slice or scoop into bowls. Top with extra raisins, cookie crumbs, or a drizzle of honey if desired. Serve immediately.

Tips & Variations:

• Flavor twist: Add a pinch of cinnamon or nutmeg for a warm spice note.

• Fruit swaps: Try chopped dates, dried apricots, or candied cherries instead of raisins.

• Layer it: Alternate layers of the creamy mixture and crushed cookies to create a frozen parfait.

• Storage: Keeps for up to two weeks in the freezer. Wrap tightly to prevent freezer burn.