Coffee, rum and walnut ice-cream
Ingredients
100g caster sugar
125ml water
250ml whipping cream
250ml fresh milk
4 tbsp rum
3 teaspoons instant coffee powder
150g walnuts
Method
1. Roast and chop the walnuts.
2. Put the sugar, water and instant coffee powder into a pan and heat very gently, stirring all the time until the sugar and coffee powder have fully dissolved. Place aside and let it cool.
3. When cool, stir into the milk, cream and rum.
4. Transfer the mixture either to your ice cream maker and operate according to instructions, adding the chopped walnuts about five minutes before the end of freezing, or follow the 'hand-made' method.
'Hand-made' method:
1. Make sure that the bowl is wide enough for the stirring and freezing process. Put your ice cream mixture into the bowl, chill in the fridge for up to two hours. If you are using a recipe that has cooked ingredients added, the chilling will take longer.
2. Then transfer the bowl to the freezer for about an hour. Check how much the mixture has frozen, it should have started to freeze at the edges but not through to the centre.
3. Beat the mixture until it’s creamy once again.
4. Put it back into the freezer for another half hour.
5. Remove again and beat with a whisk.
The mixture has to be beaten a total of three times while freezing in between.
6. Put the mixture back into the freezer for a final time until it is ready to eat.
This can take anything up to 30 minutes, depending on the quantity and type of ice cream you are making and how you like the consistency of your ice cream.
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