Recipe by Cooking Light December 2007

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Credit: Becky Luigart-Stayner; Jan Gautro; Leigh Ann Ross

Recipe Summary test

Yield:
12 servings (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

234 calories; calories from fat 28%; fat 7.2g; saturated fat 2.8g; mono fat 3.8g; poly fat 0.2g; protein 6.8g; carbohydrates 33g; fiber 0.4g; cholesterol 19mg; iron 0.1mg; sodium 91mg; calcium 226mg.
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