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

How to Make It

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.

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