1&1/2 gallons vanilla ice-cream
4 oz walnut pieces
2 oz green cherries
2 oz red cherries
Pineapple and other glace fruit if desired
1 pkt chocolate mint biscuits (or chocolate ripple biscuits & 1/4 lb after-dinner mints)
2 tbspns Crème de Menthe
4 tbspns Rum
Method: Soften ice-cream in a large mixing bowl, then add other ingredients (fruit & biscuits chopped). Makes 1 gallon.
(It is best to work with half the ingredients at a time). Serve with cream and rum sauce (c.f. Rum Sauce).
Rum Sauce:
4 oz dark chocolate
1 cup strong coffee
1 tbspn rum
Method: Chop chocolate, & melt over hot water. Add coffee & rum & stir until smooth.
Source: Well Tried Barossa Recipes (St John's Lutheran Ladies Guild, Tanunda; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.29.
4 oz walnut pieces
2 oz green cherries
2 oz red cherries
Pineapple and other glace fruit if desired
1 pkt chocolate mint biscuits (or chocolate ripple biscuits & 1/4 lb after-dinner mints)
2 tbspns Crème de Menthe
4 tbspns Rum
Method: Soften ice-cream in a large mixing bowl, then add other ingredients (fruit & biscuits chopped). Makes 1 gallon.
(It is best to work with half the ingredients at a time). Serve with cream and rum sauce (c.f. Rum Sauce).
Rum Sauce:
4 oz dark chocolate
1 cup strong coffee
1 tbspn rum
Method: Chop chocolate, & melt over hot water. Add coffee & rum & stir until smooth.
Source: Well Tried Barossa Recipes (St John's Lutheran Ladies Guild, Tanunda; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.29.
