Combining chocolate syrup, cream, condensed milk, fresh-brewed black coffee, and hints of cinnamon and nutmeg, this Jamaican ...

Mix all ingredients together and keep in refrigerator for 7-8 hour and when set well, cut into pieces and serve well garnished.

This sugary blend of rum, cream of coconut and pineapple juice first made its debut on San Juan soil, with most sources pointing to two venues in particular as its birthplace—and fortunately ...

Sweet, naughty and delicious, Mary Berry's no-churn rum and raisin ice cream is gorgeously smooth and so easy to make at home. Serve with the quick glazed pineapple for a relaxed summer dessert ...

The rum achieved an almost perfect score of 99/100 ... Dark chocolate, rich prune, and vanilla ice cream flavors intermingle with crunchy red berries and layers of furniture polish, leather ...

Taste, season with salt and add a more rum if needed. When you are ready to fry the ice cream, heat the oil in a deep-fat fryer to 190C (CAUTION: hot oil can be dangerous. Do not leave unattended.) ...

Soak the raisins in the rum for 30 minutes. Drain and save the rum. Cream the butter. Add the caster sugar and beat until light and fluffy. Separate the eggs, save the whites, add the egg yolks ...