Brandy Snap Baskets with Rum and Raison Ice Cream

You’ll enjoy this homemade rum and raisin ice cream, it’s a perfect accompaniment to these homemade brandy snap baskets.

Brandy Snap Baskets with Rum and Raison Ice Cream
  • Time 198 Mins
  • Feeds 8 People
  • Level Intermediate

Recipe Ingredients

Method

RUM & RAISIN ICE CREAM: Soak the raisins in the rum overnight. Heat the soya milk in a pan with the vanilla pod for 15 minutes. Before it is too cool remove the vanilla pod and whisk in the Pure spread and maple syrup. Leave to go cold. On cooling, the Pure spread will form a layer on the top, blast with a hand blender to break down the Pure spread then pour into the ice cream maker and add the raisins. Follow the manufacturer instructions.

If making without an ice cream maker once the soya milk has been infused allow to go cold. Pour into a lidded plastic container and place into the freezer compartment until it begins to set (approx 4-5 hours). Remove from the freezer and mash it up well with a fork to break down the ice crystals and to mix in the Pure spread. Return to the freezer until solid. To serve, allow to stand at room temperature for several minutes before use.

BRANDY SNAPS: Preheat oven to 180°C/gas mark 4. Mix together the flour and the ginger. Put the Pure spread and syrup into a pan and melt over a low heat. Add the sugar and stir until it has dissolved and is well blended. Remove from heat.

Stir in the flour, brandy and lemon juice. Leave to cool for 1-2 minutes. Line a baking tray with baking parchment. The biscuits should be cooked two at a time. Drop a dessert spoon of the mixture at 5-inch intervals on to the baking tray.

Bake for 8-10 minutes or until the biscuits are bubbly, lacy in texture and golden brown. Remove the brandy snaps one at a time. Before they can harden press each one onto a small upturned ramekin dish and mould the biscuit with the palms of your hands to form the basket.

Leave on the ramekin dish for a few minutes to set. If the biscuit becomes too brittle to mould, return it to the oven for a minute to soften.

The cooled biscuits can be stored for 7 days in an airtight container. Use ice cream within 7 days.

Tips: For a non-alcoholic alternative soak the raisins in orange juice.