Ice Cream Cake with Rum Raisins

• 100 ml Heavy cream
• 100 ml Milk
• 15 Biscuits (Marie biscuits etc.)
• 40 grams Raisins
• 30 grams Walnuts
• 2 tsp Rum (or use the rum used to soak the raisins)
• 15 grams Sugar

1. Roast the walnuts in the oven at 150C for 15 minutes and roughly chop them up.
2. Add the sugar, milk, and heavy cream in a microwave-safe bowl, microwave until it's warm, and whisk until the sugar dissolves.
3. Pour the rum into the mixture, and mix some more.
4. Break each biscuit into 4 pieces, soak the biscuits in the mixture, and set aside for a while.
5. Cut a 1-liter milk carton a little larger than half the size.
6. Pack the soaked biscuit pieces into the bottom of the milk carton, being careful not to let them overlap.
7. Evenly spread the raisins and walnuts (1/6 of the amount each), and lay another layer of the biscuits on top, being careful not to let it overlap.
8. Repeat Step 6 until the biscuits are all used up (about 6 times) and pour in the remaining mixture.
9. Cover with plastic wrap and chill in the freezer.
10. Once it sets, peel off the milk carton, and slice it into 8 equal slices.

cream, milk, raisins, walnuts, raisins, sugar

Taken from cookpad.com/us/recipes/148623-ice-cream-cake-with-rum-raisins (may not work)