Gourmet Ice Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 3 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 2 liters vanilla ice cream
- 125 ml rum
- 250 g raisins, seedless, or currants
- 100 g almond sticks, sweet
- 200 g chocolate (whole milk, bitter or mixed)
- 250 ml cream
Print Recipe
Pin Recipe Instructions
- Let the raisins and rum steep in a tightly closed vessel at room temperature for at least 24 hours.
- Chop the chocolate, mix with the almonds.
- Take the ice cream out of the freezer, cut into small pieces and mix well with the rum, raisins, chocolate and almonds in a large bowl. The ice must not melt, but only turn into a cream. Put the mixture in a mold - a wreath shape looks particularly nice - and put it back in the freezer. Let freeze for approx. 2 - 3 hours.
- Whip the cream until stiff, turn the ice cream out of the mold and garnish with the cream.
- Tip: The mold can possibly be dipped briefly in hot water so that the ice can be better overturned.
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