Häagen-Dazs · Desserts
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Alcohol is a problem in ice cream. It lowers the freezing point, so too much and the mix won't set at all. That's why rum and raisin puts the rum into the fruit instead of into the base. Soaked raisins carry the flavour and keep most of the alcohol out of the mix. Soaking does something else worth knowing. A dry raisin freezes into a hard pellet, while a soaked one stays soft, because the alcohol it's taken up lowers its own freezing point the same way it would have lowered the base. It's an old-fashioned flavour and an openly adult one, rarer in a freezer aisle than it used to be.
