Ice cream flavors like mango, jackfruit, durian, coconut, pandan, and coffee were the ones I grew up with. My mom sold ice cream and frozen yogurt as a side job when I was very young. I was the chief taste tester and couldn’t be happier to play that role.
It wasn’t until we moved to America that I was exposed to exotic flavors like cookies and cream, rocky road, salted caramel, cherry garcia, and rum raisin. We went through a period of time where a new flavor was brought home whenever my mom went grocery shopping.
Throughout the years, one flavor has remained my favorite—rum raisin from Haagen-Dazs! The first time I had rum raisin ice cream, my taste buds did a happy dance. There’s something about that hint of rum that makes it so good!
10. Pour the ice cream base into the frozen canister of your ice cream machine and follow the manufacturer’s instructions.
11. Spin until thick and creamy, about 25-30 minutes.
12. Pack the ice cream into a storage container, press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.