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Frozen Rum Cream
Preparation info
- Difficulty
Easy
Appears in
By Merry White
Published 1974
This is the simplest possible dessert, and yet a great success. Make it in 5-ounce plastic cups for a large group. It can be made 2 or 3 days ahead, if you cover the containers to prevent “freezer smell.”
Ingredients
Method
Beat the egg yolks and sugar together until stiff and lemon colored, then fold in the beaten egg whites and whipped cream and gently stir in the rum. Put into cups or a large bowl and freeze for at least 8 hours.