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

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, ice cream cake with rum raisins. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Ice Cream Cake with Rum Raisins is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Ice Cream Cake with Rum Raisins is something which I have loved my entire life.

Breyers® CarbSmart™ Proves That Fewer Carbs Doesn't Mean Less Taste, Learn More Today. Combine fruits, rind and mixed spice with rum and let stand overnight. Combine softened ice cream with fruit mixture, chocolate and nuts. Sprinkle in half of the amount of rum raisins, stir gently to blend using a spoon.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook ice cream cake with rum raisins using 7 ingredients and 8 steps. Here is how you cook that.

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

Rum raisin was not my favorite flavor as a kid. Growing up, I preferred mint chip ice cream, chocolate chip ice cream, or cookies and cream. Basically, anything with a hint of chocolate. Scoop the ice cream into a large bowl, and stir in the rum-soaked raisins, any extra rum in the bowl, and nutmeg until the ice cream is well mixed.

Instructions 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.

Basically, anything with a hint of chocolate. Scoop the ice cream into a large bowl, and stir in the rum-soaked raisins, any extra rum in the bowl, and nutmeg until the ice cream is well mixed. The rum will soften the ice cream and make mixing easier. It is usually made with vanilla ice cream, the recipe of which may differ from person to person, into which the raisins and some rum is mixed. The result is a tasty ice cream with cold raisins that pop in the mouth, releasing the rum.

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