Espresso Rum And Walnut Ice Cream Recipes

ESPRESSO ICE CREAM

Steps:

• In a medium saucepan, heat the cream, milk, sugar and salt over medium heat; whisking to dissolve the sugar (about 4 to 5 minutes).
• In a separate bowl, whisk the egg yolks.
• Gradually pour about 1 cup of the hot milk mixture into the egg yolk bowl, while continually whisking to temper the eggs.
• Add the tempered egg yolk mixture back to the pan while whisking until it just comes to a simmer.
• Remove the pan from the heat, then add the vanilla extract and espresso.
• Pour the ice cream base through a fine mesh strainer and chill completely.
• Spin in an ice cream maker according to the manufacturer's instructions.

ESPRESSO ICE CREAM

Steps:

• Heat the half-and-half until it forms bubbles around the edge of the pan and steam starts to rise. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks, sugar, and salt until mixed. Slowly add the hot half-and-half until combined. Wipe out the pan and pour the mixture back into the clean pan. Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 10 minutes, until it's thickened and the cream coats the back of the spoon.
• Pour the cream through a fine-meshed sieve into a bowl. Add the ground espresso beans, coffee liqueur, and vanilla and refrigerate until completely chilled.
• Pour the espresso cream into an ice-cream freezer and freeze according to the manufacturer's directions. Mix in the chopped espresso beans, spoon into a container, and allow to freeze for a few hours. Soften slightly before serving.

ESPRESSO ICE CREAM

Steps:

• Heat the half-and-half until it forms bubbles around the edge of the pan and steam starts to rise. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks, sugar, and salt until mixed. Slowly add the hot half-and-half until combined. Wipe out the pan and pour the mixture back into the clean pan. Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 10 minutes, until it's thickened and the cream coats the back of the spoon. Pour the cream through a fine-meshed sieve into a bowl. Add the ground espresso beans, Kahlúa, and vanilla and refrigerate until completely chilled.
• Pour the espresso cream into an ice-cream freezer and freeze according to the manufacturer's directions. Mix in the chopped espresso beans, spoon into a container, and allow to freeze for a few hours. Soften slightly before serving.
• Note: Be sure you have finely ground espresso beans, not instant espresso.

RUM AND RAISIN ICE CREAM

Steps:

• Combine raisins, rum and vanilla extract in small bowl; cover and stand overnight.
• Place all ingredients in a large bowl and mix thoroughly; pour into an ice cream maker and follow manufacturer's instructions.

ESPRESSO ICE CREAM

Steps:

• Combine the cream, espresso, coffee granules, and vanilla in a large pot. Set a large strainer over the pot and set aside.
• Bring the milk and 1/2 cup of the sugar to a boil in a medium pot over medium heat, stirring frequently. Once at a boil, reduce heat to low.
• Whisk the egg yolks with the remaining 1/2 cup sugar in a large bowl. Temper the yolks by slowly drizzling 1 cup of the hot milk mixture into the bowl while whisking vigorously. Slowly pour the tempered eggs into the pot of hot milk mixture and continue to cook, mixing constantly, until the mixture begins to thicken, coats the back of a metal spoon, and reaches 170°F on an instant-read thermometer (note that the mixture can easily overcook and curdle, so be sure not to bring the mixture to a boil). Strain the mixture into the pot with the reserved cream, espresso, coffee, granules, and vanilla and stir to incorporate.
• Refrigerate until fully cool before following your ice-cream maker's manufacturer's suggestions for freezing.

ESPRESSO ICE CREAM

Steps:

• Mix sugar, butter, cornstarch, and espresso powder together in a saucepan until blended. Stir in milk. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Remove mixture from heat; stir in vanilla extract and let cool completely, 20 to 30 minutes. Stir in condensed milk and coffee-flavored liqueur.
• Beat whipping cream using an electric mixer in a mixing bowl until stiff peaks form; fold into cooled milk mixture.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

RUM ICE CREAM

Steps:

• Bring cream, milk, 1/2 cup brown sugar, and nutmeg to a simmer in a heavy medium saucepan over medium heat, stirring.
• Meanwhile, whisk together eggs, remaining 1/4 cup brown sugar, and 1/8 teaspoon salt in a large bowl. Add cream mixture in a slow stream, whisking. Return to saucepan and cook, stirring with a wooden spoon, until mixture coats back of spoon and registers 175°F on an instant-read thermometer (do not boil).
• Immediately strain custard through a fine-mesh sieve into a metal bowl. Stir in rum and chill custard at least 6 hours.
• Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, about 2 hours.

RUM CRANBERRY ICE CREAM WITH WALNUTS AND CHOCOLATE CHUNKS

Steps:

• In a small bowl, combine the cranberries and dark rum. Cover and let stand at room temperature for 2 hours; drain, reserving 2 tablespoons of rum.
• In a large bowl, whisk together the egg yolks and sugar.
• In a medium, heavy-bottomed saucepan, bring milk and heavy cream to a boil; remove from heat and add sea salt. Whisking constantly, slowly drizzle the milk mixture into the yolks until completely combined. Scrape the custard back into the saucepan and simmer over medium-low heat, stirring constantly, until the custard is thick enough to coat the back of a spoon (do not let it come to a boil). Strain through a fine-mesh sieve into a bowl; stir in the reserved rum and cranberries and chill until very cold, at least 3 hours.
• Transfer the custard to an ice cream maker and churn according to the manufacturer's instructions. When the ice cream is almost finished, pour the chocolate and walnuts into the machine and allow to incorporate completely. Freeze in an airtight container.

COFFEE WALNUT ICE CREAM

Steps:

• In a bowl beat the yolks with sugar until creamy and lighter in color. In a saucepan, add the cream and milk. When it simmers, remove from heat.
• While whisking the eggs, gradually add the cream and milk mixture. To get a smoother, silkier texture, strain the mixture through a sieve and pour it back in the saucepan.
• Keep stirring the custard on medium heat until it thickens enough to coat the back of a spoon. Draw a line at the back of the spoon and if both ends don'€™t meet, the custard is ready. Remove from heat immediately and pour in different bowl.
• Add coffee and vanilla, and stir.
• Prepare a chilled water bath with cubes of ice. Place the bowl on top and keep stirring the custard until it cools.
• Cover the custard with plastic allowing the plastic to touch the custard'€™s surface. Refrigerate the custard overnight or 6 hours. This will thicken the custard and blend the flavors well.
• Transfer the custard to the chilled container of the ice cream maker and process according to the manufacturer’s instructions.
• When done, transfer the ice cream to an airtight container and place in the freezer.

ICE CREAM SUNDAES WITH MAPLE BUTTER RUM SAUCE AND WALNUTS

Steps:

• In a small heavy-bottomed pot, over medium-low heat, stir together 1/2 cup of the maple syrup, the brown sugar, cream, butter, rum and salt. Cook, stirring constantly and scraping the sides and the bottom of the pan, until the sauce is thick and coats the back of the spoon, about 10 minutes. Pour into a heat-proof container and let cool a bit before making the sundaes.
• In a small bowl, combine the remaining maple syrup with the nuts. Scoop the ice cream into dishes. Top with the warm sauce and maple nuts. Grate some of the chocolate over the top and serve with a dollop of crème fraîche and more chocolate shavings if you like.

EASY RUM RAISIN ICE CREAM

Steps:

• Place the raisins in a small bowl, pour on the rum, cover with plastic wrap, and allow the raisins to steep overnight.
• The next day, remove ice cream from freezer and allow to stand at room temperature until the ice cream is softened but not melting, about 15 minutes. Scoop the ice cream into a large bowl, and stir in the rum-soaked raisins, any extra rum in the bowl, and nutmeg until the ice cream is well mixed. The rum will soften the ice cream and make mixing easier.
• Pack the flavored ice cream back into the carton and refreeze until needed, at least 1/2 hour.