Gourmet ice cream

Ingredients for 12 servings:

• 2 liters of vanilla ice cream
• 125 ml rum
• 250 g raisins, seedless, or currants
• 100 g almond sticks, sweet
• 200 g chocolate (milk, dark or mixed)
• 250 ml cream

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 3 hours; Total time approx. 1 day 3 hours 30 minutes

Let the raisins and rum sit in a tightly sealed container at room temperature for at least 24 hours. Chop the chocolate and mix it with the almonds. Remove the ice cream from the freezer, cut it into small pieces, and mix well in a large bowl with the rum, raisins, chocolate, and almonds. The ice cream should not melt; it should only become a cream. Pour the mixture into a mold—a wreath-shaped mold looks particularly nice—and return it to the freezer. Freeze for approximately 2-3 hours. Whip the cream until stiff, then turn the ice cream out of the mold and garnish with the cream. Tip: You can briefly dip the mold in hot water to make turning the ice cream easier.