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Rum-Macadamia Ice Cream

Becky Luigart-Stayner; Jan Gautro; Leigh Ann Ross
Yield 12 servings (serving size: about 1/2 cup)

Ingredients

  • 3 1/2 cups 2% reduced-fat milk
  • 1 cup half-and-half
  • 2 teaspoons vanilla extract
  • 1 (14-ounce) can fat-free sweetened condensed milk
  • 1/2 cup chopped macadamia nuts, toasted
  • 3 1/2 tablespoons dark rum

Nutrition Information

  • calories 234
  • caloriesfromfat 28 %
  • fat 7.2 g
  • satfat 2.8 g
  • monofat 3.8 g
  • polyfat 0.2 g
  • protein 6.8 g
  • carbohydrate 33 g
  • fiber 0.4 g
  • cholesterol 19 mg
  • iron 0.1 mg
  • sodium 91 mg
  • calcium 226 mg

How to Make It

  1. Combine first 4 ingredients; stir well with a whisk. Pour milk mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Stir in nuts and rum. Spoon ice cream into a freezer-safe container; cover and freeze 4 hours or until almost firm.