Macadamia Ice Cream |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 egg yolks | 3/4 cup sugar | 2-1/2 cups milk, hot |
| 1 t vanilla | 2 cups heavy cream, whipped | 3/4 cup rum |
| 3/4 cups macadamia nuts, chopped | ||
| 1 | Beat egg yolks with sugar in upper portion of double boiler until light. Gradually stir in hot milk. Cook until thick. Mixture should coat spoon. Add vanilla. Cool. Fold in cream. Put in freezer compartment of refrigerator. When almost frozen, beat in rum and nuts. Freeze until firm. If using ice cream freezer, put cooled custard in to freezer and crank until almost frozen. When almost frozen, add rum and nuts. Crank until firm. |