Coffee walnut rum ice cream

4 oz (100g) 1/2 C. caster sugar
4 fluid oz (125ml) cream or milk
1/2 pint (250ml) heavy/double cream
1/2 pint (250ml) fresh whole milk
4 tablespoons rum
3 teaspoons instant coffee powder
3/4 C. walnuts

First toast and then chop the walnuts. Into a pan put the sugar, 1/2 C. cream or milk and instant coffee powder and heat through very gently, stirring all the time, until the sugar and coffee powder have fully dissolved. Place to one side and leave to cool. When cool, stir into this the milk, cream and rum.

Transfer the whole mixture into an ice cream maker and freeze according to the manufacturer’s instructions. About 5 minutes before the end of the freezing cycle add the chopped walnuts. Serves 6-8

This is a delicious recipe with a wide appeal. I find it’s popular with people who love coffee, those who love ‘nutty’ flavored desserts and those who enjoy a hint of alcohol in their ice cream. It’s also an ice cream recipe that can be enjoyed on its own in an ice cream cone or as part of an ice cream sundae. As if that’s not enough, it also knows no seasonal bounds; great at any time of year!

Adapted from


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