Recipe

Apricot Ice Cream Sandwiches And Rum Butter Sauce Recipe

	Notyourmomma / All my dishes 2 years, 3 months ago A wonderful homemade fruity ice cream sandwich made special with the rum butter sauce. A dollop of whip cream sends it over the top. You look like a fancy pastry chef and it is really easy. Prep:1440m Cook:20m Servings:9	Notyourmomm
	hot cold yummy dessert frozen fruity sandwich hot dessert sauce

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Ingredients

1 cup of heavy cream

1 tbsp of lemon juice

2 tbsp of sugar

1 7 3/4 ounce of apricot puree

12 slices of pound cake 1/2 inch thick (I used a frozen Crunch Cake and it was sublime)

1/2 cup of butter

3 tbsp of corn syrup

1 1/2 cups of lightly packed brown sugar

1/2 cup of whipping cream

1/2 cup of dark rum (Captain Morgan's spiced rum is good)

1/4 cup of whipping cream, whipped for garnish

Directions

Whip one cup of cream, fold in sugar, lemon juice and apricot puree.

Arrange 4 to 6 slices of pound cake in an 8 inch square pan. Pour cream mixture over.

Cover with remaining cake slices.

Freeze overnight, (tightly covered)

Cut in squares, 3 x 3. Wrap individually in foil wrap and keep frozen until serving time. (I love that thin foil wrap just for these)

When ready to serve make the rum butter sauce. I doubled the sauce from the original recipe because I like a big pool of warm sauce under the frozen apricot sandwich.

Sauce:

Melt buttter over fairly high temperature, add corn syrup and sugar, stirring until sugar is thouroughly dissolved. Add whipping cream and continue to stir until mixture reaches simmering point.

Remove from heat, stir in rum. Return to heat.

Reduce heat to very low and simmer 10 minutes. Pull off the heat and add extract. Allow to cool and thicken slightly.

Pool a puddle of sauce on dessert plate, top with frozen apricot sandwich, drizzle top with a little extra sauce and top with extra whipped cream. Serve immediately.

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