So many desserts, so little time! This week I have wanted every sweet that’s
been posted from the Lemon Blueberry Yogurt Cake to all the desserts made with ricotta and mascarpone. In turn, I have my own instant
boozy dessert — one that works just as well for when I’m hanging solo as it does at the end of
a dinner party. My hard and fast Rum Raisin
Ice Cream only calls for three simple ingredients. When combined, I guarantee
you they deliver pure culinary bliss.
I make a lot of ice cream from scratch, but in a
pinch I go for Haagen Dazs. It’s so creamy and the vanilla is a great vehicle
for lots of flavors. I’ve added fresh mint or fresh basil and served on plum
tarts or apple pie. You can fold in your
favorite chopped candy bar, a la Cold Stone Creamery, or do as I did for
this week’s 10- Minute Happy Hour and make it boozy. I chose spiced rum, but this works with
numerous liquors like whiskey or another one of my favorites, Pedro Ximenez Sherry.
This week I recreate an old favorite ice cream flavor, Rum Raisin, by
simply topping some slightly softened ice cream with a drizzle of spiced rum
and a sprinkling of mixed raisins for an insanely good boozy treat. It's the perfect adult indulgence in minutes.
Maureen C. Petrosky writes what she knows, food, booze and
parties. Author of The Wine Club, she appears regularly on The TODAY show
to share her vices, and advice with the world. For more info check out www.maureenpetrosky.com or follow her on twitter