Rum Crunch Iced Parfait

Name: Rum Crunch Iced Parfait
Yield: Serves 8–10
Ingredients: ½ pint (300 ml) double cream; 3 eggs, separated; 1 oz (25 g) caster sugar; 1 teaspoon (5 ml spoon) vanilla essence; 7.05 oz (200 g) packet of ginger or plain digestive biscuits; 8 oz (225 g) granulated sugar; 2–3 tablespoons (2–3 x 15 ml spoon) dark rum; a pinch of salt; 5 fl oz (150 ml) water; ½ pint (300 ml) single cream

Preparation info

Serves
8–10

Difficulty
Medium

Appears in

Sweet Dreams

By Josceline Dimbleby

Published 1985

About

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.

Ingredients

7.05 oz (200 g) packet of ginger or plain digestive biscuits
1 oz (

Dessert
Vegetarian
Gluten-free

Method

Crush the biscuits under a rolling pin and then mix in a bowl with the caster sugar. Heat a large frying pan until very hot and then stir the crushed biscuit around in it for a minute or two until crisp and toasted.

With an electric whisk (if possible) whisk the egg whites with the salt until you have soft peaks. Dissolve the granulated sugar in the water in a pan over a gentle heat. Th