There is another jewel from Alice Medrich’s “Bittersweet”. The book is worth buying for this ice cream recipe along, and for her advice on rescuing seized ganache. The author describes the ice cream flavor as “ rich, clean chocolate … somehow both subtle and dramatic ”. Enough said.
According to my taste, commercially made rum raisin ice cream never has enough raisins or rum in it. Contrarily, this one is loaded with raisins. And even Jack Sparrow would approve the quantity of rum. Although I would think twice before serving this ice cream to your precious little ones.
This is a delicious frozen dessert and you won’t even need an ice-cream maker for this. There is another advantage - it can be made up to 3 days before serving and kept in a freezer. The recipe requires 6 egg whites which you might have left over after baking all these Christmas cookies.
If you like sour cream and ice cream, you are certainly going to love this. Good quality of the sour cream really matters. The sauce is great with almost any ice cream or fresh fruit.
What a wonderful way to get rid of these brown spotted bananas. And it’s a lot easier than baking banana bread and tastes superb. The recipe is coming from Alice Medrich’s “Pure Dessert”
