Rum Raisins Ice Cream Dessert
Now that summer has finally arrived with 104°F during the day and balmy 80°F at night. It is hot! But being from Florida, heat is something that I am not complaining about. When it is hot like this outside a delicious ice cream dessert is a real hit for any kind of occasion because you do not need to bake it and it takes very little preparations, but dessert itself is unbelievable! I decided to make a Rum Raisins ice cream dessert for last week’s Father’s Day to give something special to my loved husband and the father of our beautiful almost teenage girl. I made this dessert in advance and served it after dinner. My husband complemented me a lot and guess what? He even asked for the seconds! Which is very unusual for him.
For about 8 servings you will need:
For the cake
• 1 package Lady’s fingers cookies(can be found in a baking section of any grocery store)
• 1 1/2 pint of vanilla ice cream
• 1/2 cup raisins
• 1/2 cup dry cranberries
• 4 ounces chopped dark chocolate
• 3/4 cup rum
• 1 metal stainless steel bowl
• plastic wrap
• oil for greasing
For the meringue
• 1/4 cup water
• 1/3 cup granulated sugar
• 1/8 teaspoon vanilla extract
• 1 tablespoon Meringue powder
In a sauce pan bring together raisins, cranberries and rum, then simmer this mixture for 5 minutes. Take it from the stove, drain the rum and let the cranberries and raisins completely cool. Add chopped chocolate to the raisins and cranberries and mix it well. Then add them into ice cream and mix everything until it is well combined with a wooden spoon.
Line a greased metal bowl with plastic wrap and then layer it with Lady’s fingers cookies. Then add halve of the ice cream mixture and layer few more cookies on top, cover it with the other halve of the ice cream and then top with cookies again like I have shown below.
Cover your bowl with plastic and refrigerate for at least 4 hours before serving.
Then after it is nice and frozen prepare the meringue.
In stand mixer bowl add water, meringue powder and 3 tablespoons of sugar, turn speed on medium high and mix for few minutes. Then gradually start adding the rest of the sugar. Mix it on high until it will build a hard picks.
Cover your ice cream cake with meringue and using back of the spoon make spikes on meringue.
Broil the cake on the lower rack of the oven for 2 minutes. It is ready to slice it and serve. Enjoy!