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Espresso, Rum and Walnut Ice Cream
At a Glance
- Prep
- 15 minutes
- Cook
- 60 minutes
- Total
- 20 min
- Yield
- 6.00 / cups
Categories
- Ice Cream
Cuisine
- Fusion
Cooking Method
- Fry
Difficulty
- Easy
Dietary
- Non-Vegetarian
Allergens
- Possible Milk — check ingredient labels
- Possible Nuts — check ingredient labels
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Espresso, Rum and Walnut Ice Cream brings together 3/4 cup water, 3/4 cup sugar, 3 teaspoons instant espresso powder (regular instant can be used) in a practical dish for home cooking. It takes about 20 min to prepare and cook. It makes approximately 6 servings.
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Ingredients
- 3/4 cup water
- 3/4 cup sugar
- 3 teaspoons instant espresso powder (regular instant can be used)
- 2 cups cream
- 2 cups milk
- 1/4 cup rum
- 1/2 teaspoon vanilla extract
- 1 1/4 cups walnuts, chopped roughly,toasted
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Instructions
Place water, sugar and coffee powder in pan; stir over low heat without boiling until sugar and coffee are both dissolved; remove from heat and cool.
Combine cooled mixture, cream, milk, rum and vanilla extract; mix well; pour into an ice cream maker and follow manufacturer’s instructions; when ice cream is starting to thicken, add walnuts and continue churning until done.
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