Ice cream cake Malaga

Ingredients

Directions

1. 1

   Wash the raisins, dab dry, pour rum over them and bring to the boil once. Leave to stand for about 30 minutes. Pour milk into a tall mixing cup. Add ice magic and stir with the whisks of the hand mixer for about 1 minute on lowest setting. Then whip at highest setting for about 2 minutes until creamy.

2. 2

   Fold in rum raisins. Spread the mixture into 6 wells of a silicone muffin tin and place in the freezer (-18 °C). Let it freeze for 1-1 1/2 hours. In the meantime melt butter. Pour the shortbread biscuits into a freezer bag and crush with a cake roll. Mix butter and breadcrumbs. Remove the muffin tin from the freezer. Spread the butter crumbs on the ice and press them down to form firm bases. Put back into the freezer and let it freeze for at least 4-7 hours.

3. 3

   Mix butter and breadcrumbs. Remove the muffin tin from the freezer. Spread the butter crumbs on the ice and press them down to form firm bases. Put back into the freezer and let it freeze for at least 4-7 hours. Hold the muffin tin briefly in hot water and turn it over. Arrange the ice cream cakes on plates, decorate with rum raisins and chocolate rolls

4. 4

   waiting time 5 1/2 -7 1/2 hours