ICE CREAM ROLL WITH CARAMEL RUM SAUCE

I  know that it is too soon to say, but as a child, one holiday, I often looked forward too is Easter, and I know that it is another month away, but with all the festivity that just finish taking place here in Trinidad and Tobago, such as the carnival, what a better way than to ushering in the Easter holidays, than with some quick and easy way for making ice cream and other types of desserts.

thmmmmmmmmmmmmmmm

ICE CREAM ROLL WITH CARAMEL RUM SAUCE
3 eggs
1 cup sugar
1/3 cup water
1 tsp vanilla
3/4 cup flour
1 tsp baking powder
2 pinch salt
1 litre ice cream

Beat eggs until fluffy, add sugar and continue beating until double in volume and fluffy.
Sift flour with baking powder and salt. Add water to beaten eggs, fold in flour. Spread batter onto a greased cookie sheet and bake in a preheated 350F for 15 to 20 minutes until done or cake springs back when done.  Turn cake onto a tea towel sprinkled with icing sugar, remove lining if used, starting at the long end roll up cake and cool. Unroll cake and spread with ice cream, re-roll cake and wrap tightly in plastic wrap. Freeze overnight before slicing.

Serve with rum sauce, such as caramel rum sauce

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CARAMEL RUM SAUCE 
1 cup granulated sugar
3/4 cup evaporated milk
1/4 cup dark rum

In a heavy saucepan melt sugar and cook until it turns a caramel colour. Avert your face and add the milk gently as it tends to bubble vigorously. Stir until smooth. Add rum and serve warm.

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