Soak your raisins in rum for at least 2 hours or up to 24 hours.

Whip the heavy whipping creme until stiff peaks are formed. Usually around 5 - 8 minutes. You can use a hand blender or the whip on your stand mixer.

Add the condensed milk, cinnamon, nutmeg, and essence, and fold them well using a spatula.

Make sure they mixture, at this time, is as creamy as you like it. You can continue to whip for another 5 minutes without the raisins added.

Strain raisins from rum, and add raisins to the mixture. (If using an ice cream machine see section below)

Add the ice cream mixture to your freezing container and cover tightly. You can use a loaf pan and wrap it with cling wrap and ensure it touches the ice cream to avoid freezer air getting in. I would suggest using an ice cream freezing tub that covers tightly. (See note below if using an ice cream maker)