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Before you jump to Ice Cream Cake with Rum Raisins recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less In The Kitchen.
Remember when the only men and women who cared about the environment were tree huggers and hippies? That has fully changed now, since we all seem to have an awareness that the planet is having problems, and we all have a part to play in fixing it. According to the specialists, to clean up the natural environment we are all going to have to make some changes. These types of adjustments need to start taking place, and each individual family needs to become more environmentally friendly. The cooking area is a good place to begin saving energy by going more green.
A lot of electricity is wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. In case you can get a new one, they use about 60% less than the old models that happen to be more than ten years old. The right temperature settings for your fridge and freezer, whereby you'll be saving energy and optimising the preservation of food, is 37F and also 0F. Checking that the condenser is actually clean, which means that the motor needs to work less often, will also save electricity.
The kitchen alone provides you with many small means by which energy and money can be saved. It is pretty straightforward to live green, after all. It's concerning being sensible, more often than not.
We hope you got benefit from reading it, now let's go back to ice cream cake with rum raisins recipe. You can cook ice cream cake with rum raisins using 7 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to cook Ice Cream Cake with Rum Raisins:
- Provide 100 ml of Heavy cream.
- Provide 100 ml of Milk.
- You need 15 of Biscuits (Marie biscuits etc.).
- Provide 40 grams of Raisins.
- You need 30 grams of Walnuts.
- Get 2 tsp of Rum (or use the rum used to soak the raisins).
- Prepare 15 grams of Sugar.
Steps to make Ice Cream Cake with Rum Raisins:
- Roast the walnuts in the oven at 150°C for 15 minutes and roughly chop them up..
- Add the sugar, milk, and heavy cream in a microwave-safe bowl, microwave until it's warm, and whisk until the sugar dissolves..
- 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..
- Cut a 1-liter milk carton a little larger than half the size..
- Pack the soaked biscuit pieces into the bottom of the milk carton, being careful not to let them overlap..
- 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..
- Repeat Step 6 until the biscuits are all used up (about 6 times) and pour in the remaining mixture..
- 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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