Ice Cream Cake with Rum Raisins
Ice Cream Cake with Rum Raisins

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, ice cream cake with rum raisins. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Leave your COMMENT below and let us know any other recipes. Rum-Macadamia Ice Cream with Grilled Pineapple and Coconut Recipe. Pour pumpkin mixture into crust in pan. In medium bowl, whisk rum-raisin ice cream until it's the same consistency as pumpkin mixture.

Ice Cream Cake with Rum Raisins is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Ice Cream Cake with Rum Raisins is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have ice cream cake with rum raisins using 7 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Ice Cream Cake with Rum Raisins:
  1. Make ready 100 ml Heavy cream
  2. Prepare 100 ml Milk
  3. Prepare 15 Biscuits (Marie biscuits etc.)
  4. Take 40 grams Raisins
  5. Get 30 grams Walnuts
  6. Make ready 2 tsp Rum (or use the rum used to soak the raisins)
  7. Take 15 grams Sugar

In a medium bowl, cream the sugar and butter. Add the egg and mix until fluffy. Sift together the flour and baking powder. Add this alternately to the egg mixture with the milk.

Steps to make Ice Cream Cake with Rum Raisins:
  1. Roast the walnuts in the oven at 150°C for 15 minutes and roughly chop them up.
  2. Add the sugar, milk, and heavy cream in a microwave-safe bowl, microwave until it's warm, and whisk until the sugar dissolves.
  3. Pour the rum into the mixture, and mix some more. Break each biscuit into 4 pieces, soak the biscuits in the mixture, and set aside for a while.
  4. Cut a 1-liter milk carton a little larger than half the size.
  5. Pack the soaked biscuit pieces into the bottom of the milk carton, being careful not to let them overlap.
  6. Evenly spread the raisins and walnuts (1/6 of the amount each), and lay another layer of the biscuits on top, being careful not to let it overlap.
  7. Repeat Step 6 until the biscuits are all used up (about 6 times) and pour in the remaining mixture.
  8. Cover with plastic wrap and chill in the freezer. Once it sets, peel off the milk carton, and slice it into 8 equal slices.

Sift together the flour and baking powder. Add this alternately to the egg mixture with the milk. Start this rum-flavored ice cream the day before by steeping raisins and dark rum overnight. Then just mix with purchased ice cream and a hint of nutmeg, and refreeze for a grown-up ice cream treat. Rum Raisin Ice Cream with Rum Raisin Oatmeal Cookies

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