Rum Crunch Iced Parfait from Sweet Dreams by Josceline Dimbleby
Everyone votes this one of the best ice creams. Rich, but light, it has a contrasting crunch of toasted biscuits. All children I have tried it on consumed it with gusto.
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Ingredients
- 7.05 oz (200 g) packet of ginger or plain digestive biscuits
- 3 eggs, separated
- 1 oz (25 g) caster sugar
- 5 fl oz (150 ml) water
- 8 oz (225 g) granulated sugar
- ½ pint (300 ml) double cream
- 2–3 tablespoons (2–3 x 15 ml spoon) dark rum
- 1 teaspoon (5 ml spoon) vanilla essence
- ½ pint (300 ml) single cream
- a pinch of salt
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