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Ice Cream and Sorbets

Coffee Rum Ice Cream
Ground coffee gives this ice cream a rich, brewed taste. For extra Big Easy flavor, try a coffee that's been mellowed with chicory - the popular way to drink this wakeup brew in Louisiana. You'll need an ice cream maker for this recipe.
3/4 cup boiling water
1/4 cup ground coffee (not instant)
2/3 cup sugar
2 tablespoon dark rum
2 cup (1 pint) heavy cream
1 cup half and half
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Coffee Rum Ice Cream

Coffee Rum Ice Cream

Coffee Rum Ice Cream
  • Servings:Serves 8
  • Prep Time:25 minutes
  • Cook Time:0 minutes
1. Pour boiling water over coffee in a mug or a glass measuring cup. Stir and then let teep for 10 minutes.
2. Strain coffee mixture into a large bowl or a glass measuring cup through a coffee filter set into a strainer; it will take about a minute to strain. Stir sugar into strained coffee. Let cool for 10 minutes. Add rum to cooled coffee. Add cream and half-and-half to coffee and stir until all sugar has dissolved.
3. Pour mixture into the bowl of an ice cream machine or refrigerate until ready to make ice cream. Freeze according to manufacturere's instructions. After ice cream is made, serve immediately or, for a firmer consistency, transfer to an airtight container, cover tightly, and freeze overnight.
Source: Hannaford fresh Magazine, July - August 2008