Nose in the cone: rum and raisin ice cream, not even old

It was, systematically, the big question of Sunday. Just after the weekly recap of the Guignols de l'info , the belly sated by an ultra-hearty main course (rice and peanut or spinach sauce heavily dosed with palm oil or coconut milk sauce loaded with sweet peppers among other colombos or even dombrés with or without crabs…), arrived the problem of dessert. Problematic? It was that beyond the coconut sorbet or the Floups (with a thousand flavors – from pineapple to "exotic cocktail"), there sat, right in the middle of the dining table, the tub of "rum and raisin" flavored ice cream. Were we going to get it? And if so, one or two scoops? Go on, one. At only 8 years old, that was probably quite enough. And this is true even if this ice cream contains only a small percentage of rum (between 1.5% and 3.2%, or 15 to 32 ml, for a one-litre industrial tub from one brand to another, and from 4% to 9%, or 40 to 90 ml, always for one litre, on the artisanal side).
The taste of grapes, previously macerated in distilled alcohol? A bitterness that combines wonderfully with the sweetness of this dessert, also tempering its highly sugary character. A delight for
Libération