Ingredientes para Espresso Rum And Walnut Ice Cream
- 1 cup water
- 1 cup granulated sugar
- Instant Espresso Powder
- 2 cups heavy cream
- 1 cup whole milk
- 1/4 cup dark rum
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts
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Cómo preparar Espresso Rum And Walnut Ice Cream
- In a small saucepan, combine 1 cup of water, 1 cup of granulated sugar, and 1/4 cup of espresso powder.
- Stir over low heat, continuously, until the sugar and espresso powder are completely dissolved. Do not boil.
- Remove from heat and let the mixture cool completely to room temperature.
- In a large bowl, whisk together the cooled espresso mixture, 2 cups of heavy cream, 1 cup of whole milk, 1/4 cup of dark rum, and 1 teaspoon of vanilla extract.
- Stir until thoroughly combined.
- Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions.
- When the ice cream begins to thicken (about halfway through the churning process), gently fold in 1/2 cup of chopped walnuts.
- Continue churning until the ice cream is thick and frozen.
- Transfer the ice cream to an airtight container and freeze for at least 2-3 hours to allow the flavors to meld and the ice cream to firm up before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
95g
Fat
86g
Carbs
10g
