Espresso Rum and Walnut Ice Cream
Indulge in the luxurious depth of flavor with this Espresso Rum and Walnut Ice Cream, a decadent treat that blends bold espresso, rich dark rum, and buttery toasted walnuts. Crafted with a silky custard base of heavy cream, whole milk, and egg yolks, this homemade ice cream is infused with espresso powder for a robust coffee kick, balanced by the warmth of rum and a hint of vanilla. The caramelized crunch of butter-toasted walnuts adds a delightful textural contrast, making every bite irresistibly satisfying. Perfect for coffee lovers and dessert enthusiasts alike, this gourmet ice cream is an elevated treat ideal for special occasions or simply indulging your sweet tooth. Whether served on its own or paired with a slice of chocolate cake, this creamy creation is guaranteed to impress.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 4 large Egg yolks
- 2 tablespoons Espresso powder
- 2 tablespoons Dark rum
- 1 teaspoon Vanilla extract
- 0.75 cup Walnuts
- 1 tablespoon Unsalted butter
- 1 Pinch of salt
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the mixture is steaming but not boiling, stirring frequently to dissolve the sugar.
In a bowl, whisk the egg yolks until pale and slightly thickened.
Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly, to temper the eggs.
Gradually whisk the tempered egg mixture back into the saucepan with the remaining cream mixture.
Cook the custard over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 170–175°F or 76–79°C on a thermometer). Do not let it boil to avoid curdling.
Remove the saucepan from the heat and stir in the espresso powder, dark rum, vanilla extract, and a pinch of salt until fully incorporated.
Strain the custard through a fine mesh sieve into a clean bowl to remove any curdled bits, then cover the surface with plastic wrap to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight until chilled.
While the custard chills, toast the walnuts. Add the butter to a skillet over medium heat. Once melted, toss in the walnuts and cook for 3–4 minutes, stirring frequently, until golden and fragrant. Set aside to cool completely.
Once the custard is fully chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
During the last 5 minutes of churning, add the toasted walnuts to the ice cream maker.
Transfer the ice cream to an airtight container and freeze for at least 2–4 hours for a firmer texture before serving.
Nutrition Facts
Calories |
1741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.5 g | 124% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 42.7 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 269 mg | 12% | |
| Total Carbohydrate | 182.6 g | 66% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 165.0 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 484 mg | 37% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 849 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
