I found a recipe for a No-churn rum and raisin ice cream.
In the recipe the first step is to put the raisins and rum in a saucepan and gently heat until boiling, transfer to a bowl, cover and leave to soak overnight.
I'm having trouble understand the need for boiling the mixture.
Why boil the rum and the raisins before leaving them to soak?
Wouldn't it be better to leave them to soak for a longer period of time?
Is this to speed-up the process?
Or is it to remove the alcohol?
Will the alcohol prevent the ice cream from freezing properly or give an undesirable structure/texture to the ice cream?