Espresso Rum And Walnut Ice Cream Food

AFFOGATO MOCHA

Affogato Mocha image

Categories Coffee Chocolate Dairy Dessert No-Cook Quick & Easy Frozen Dessert Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 4

Ingredients

1 pint chocolate ice cream
8 tablespoons finely chopped bittersweet (not unsweetened) or semisweet chocolate
8 tablespoons hot freshly brewed espresso coffee
8 tablespoons dark rum

Steps:

Divide ice cream among 4 dessert bowls or coffee cups. Spoon 2 tablespoons each of chocolate, espresso, and rum over ice cream and serve immediately.

RUM CRANBERRY ICE CREAM WITH WALNUTS AND CHOCOLATE CHUNKS

Rum Cranberry Ice Cream With Walnuts and Chocolate Chunks image

This recipe combines copious chunks of bittersweet chocolate folded into a custard base perfumed with good, dark rum and dotted with rum-soaked dried cranberries. It could perch easily on a slice of pecan, apple or even pumpkin pie, dripping lusciously down the sides. Although rum is used here, any dark brown spirit will work - particularly bourbon or brandy. Or if you want to leave out the booze, substitute orange juice and stir a little grated orange zest into the custard as it cooks.

Provided by Melissa Clark

Categories ice creams and sorbets, dessert

Time 40m

Yield About 1 quart

Number Of Ingredients 9

Ingredients

1/3 cup dried cranberries
1/4 cup dark rum
6 large egg yolks
134 grams sugar (about 3/4 cup)
2 1/3 cups whole milk
1 cup heavy cream
1/2 teaspoon fine sea salt
3 ounces chocolate chunks, chopped
35 grams toasted walnuts, chopped (about 1/3 cup)

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.

Nutrition Facts : @context http, Calories 234, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 14 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 130 milligrams, Sugar 22 grams

ESPRESSO, RUM AND WALNUT ICE CREAM

Espresso, Rum and Walnut Ice Cream image

Make and share this Espresso, Rum and Walnut Ice Cream recipe from Food.com.

Provided by evelynathens

Categories Frozen Desserts

Time 20m

Yield 6 1/2 cups

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 522.2, Fat 40.2, SaturatedFat 17.3, Cholesterol 92.1, Sodium 63.2, Carbohydrate 32.2, Fiber 1.5, Sugar 23.8, Protein 7.6

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