Combine the rum and raisins into a small pot. After bringing to a boil over medium heat, remove from heat and let the raisins absorb the rum as they cool.
Dissolve the kudzu starch into 1/4 cup of coconut milk.
Pour remaining coconut milk, beet sugar, salt, and ingredients from Step 2 into a pot and mix while heating. When it starts to boil, remove from heat.
Add vanilla extract, apple cider vinegar, and mixture from Step 1 into a large bowl and stir vigorously.
While whisking the ingredients from Step 1 into Step 4, add the mixture from Step 3 into the bowl. Stir well to incorporate air.
Put the mixture into ice cream maker. Alternatively, chill in the freezer and stir well with whisk every 30 minutes.
Put your finished product in a container with a lid and chill in the freezer.
Story Behind this Recipe
Before I started following a macrobiotic diet, I loved store-bought rum raisin ice cream. So I wanted to make something similar without dairy products. I tried ingredients like soy milk and amazake, but this one turned out the best.
Boiling the rum and raisins reduces out the alcohol, so this is suitable for children as well.