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Ingredient
Ice Cream Cake with Rum Raisins
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Chef :
cookpad.japanIce Cream Cake with Rum Raisins
A friend taught me this recipe, which I love very much. After many experimentations and making minor adjustments along the way (I probably made this over 10 times), I finally came up with a recipe that tastes just how I like it.
Ingredient
Food ration :
8 servings
100 ml
Heavy cream
100 ml
Milk
40 grams
Raisins
30 grams
Walnuts
15 grams
Sugar
Cooking instructions
* Step 1
Roast the walnuts in the oven at 150°C for 15 minutes and roughly chop them up.
* Step 2
Add the sugar, milk, and heavy cream in a microwave-safe bowl, microwave until it's warm, and whisk until the sugar dissolves.
* Step 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.
* Step 4
Cut a 1-liter milk carton a little larger than half the size.
* Step 5
Pack the soaked biscuit pieces into the bottom of the milk carton, being careful not to let them overlap.
* Step 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.
* Step 7
Repeat Step 6 until the biscuits are all used up (about 6 times) and pour in the remaining mixture.
* Step 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.
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