I remember being in Trinidad in 2005 for the first ever Taste of T&T festival now held yearly in Port of Spain. One of the popular ice cream vendors had set up shop at the festival and a long line of people hovered around the stand though no one was being served. They were waiting for the homemade rum raisin ice cream to firm up, which it never quite did. When I tasted it I realized why: the rum was so prodigious fumes were practically rising from the icy confection. So take note, it’s particularly important to press out the rum from the raisins if you want this ice cream to freeze!
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