That Rum Thing

In the quest for new and different desserts the adventurous gourmet so often overlooks ice cream. Good quality American ice cream ranks among the best of American foods, whether homemade or store-bought, and, for eas of availability and consistency of quality, puts all other store-bought desserts to shame.

Still, when you’re planning a special after-dinner party you want to do something special. Why not dress up ice cream? Baked Alaskas and Ice Cream Bombes come to mind. Peppermint ice cream drizzled with a chocolate-flavored liqueur; chocolate ice cream drizzled with an orange liqueur; strawberry ice cream drizzled with Fraise or framboise (strawberry and raspberry liqueurs).

And then there is “That Rum Thing”: Coffee ice cream sprinkled with chocolate bean candies and drizzled with dark rum. For a substantial dessert, serve it with slices of pound cake.

Soften 1½-2 quarts coffee ice cream and scoop into decorative mold (preferably a melon mold). Place in freezer, covered. Just before serving, unmold ice cream onto platter. Sprinkle with chocolate bean candies with liquid centers. Drizzle with ½ cup dark rum and serve.

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