If classic vanilla ice cream can be bested, it's only by iconic rum raisin. How the latter combination first came to prominence is anyone's guess, but it may have reached its apotheosis in the 1980s, when it became Haagen-Dazs's ultimate cult flavor. Anyway, the combination of rum and raisins has long elevated all kinds of desserts; you'll find them together in bread pudding and rice pudding, in dessert sauces, candies, and cakes. But when applied to a vanilla custard base, the flavors truly shine: a concentrated burst of dried fruit cut by the boozy kick of rum, all cushioned by creamy dairy. It's kid-friendly sweetness and grown-up complexity, all in one bite.