Coffee Rhum and Walnut ice cream
A pleasant, rather light and refined adult flavour that only gets better after spending some extra time in the freezer!
  • 100 ml raw sugar
  • 250 ml cream
  • 350 ml milk
  • 50 ml water
  • 4 tablespoons Rhum (preferably dark, and of good quality)
  • 3 teaspoons instant coffee powder
  • ⅓ teaspoon genuine vanilla extract/powder
  • good pinch of salt
  • (possibly) 1 tablespoon of honey (or other inverted sugar, like corn syrup, Agave nectar or the like)
  • 100 gram walnuts, toasted and roughly chopped in medium-size pieces
  1. Toasting the nuts
  2. Spread the nuts single layer on a baking sheet and toast them in the oven (pre-heated to 175 degrees C/350 degrees F, for about 10-15 minutes until they begin to turn golden brownish and smell toasted. Remove from the heat and let cool down. Chop roughly in medium-sized pieces.
  3. Preparing the ice cream
  4. Put the water, the sugar and the coffee in a saucepan. Gently heat to an almost-boil, making sure that all ingredients are properly dissolved (should take almost no time at all). Take off from the heat and let cool down/chill.
  5. When the coffee-mixture has cooled down, whisk in all the remaining ingredients (except for the walnuts) and churn in your ice cream machine according to instructions.
  6. When the churning almost is over and the ice cream has settled somewhat, add the toasted pieces of walnut.
  7. When finished, put the ice cream in a freezer-safe container, cover with plastic film and a lid and store in the freezer a few hours before serving - this will actually improve the overall flavour!