Mai Tai Macadamia
Appleton 12-Year, orange curaçao, orgeat, and toasted macadamia halves — the Mai Tai, frozen and improved.
Print
Pin
Rate
Servings: 8 1/2 cup servings
Calories: 415kcal
Weight measurements (grams) adjust with servings. Volume measurements shown in parentheses are accurate at the default serving size — use grams when scaling recipes up or down.
Ingredients
- 1 ½ cups heavy cream (360 ml)
- 1 cup whole milk (240 ml)
- ½ cup granulated sugar (100 g, reduced for orgeat)
- 4 l arge egg yolks
- 3 tbsp Appleton Estate 12-Year aged rum (45 ml)
- 1 tbsp orange curaçao (15 ml)
- 2 ¼ tbsp orgeat (34 ml)
- 1 tsp vanilla extract (5 ml)
- ¼ tsp fine salt (1.5 g)
- 1 /2 cup raw macadamia halves (toast before use)
Instructions
- Confirm bowl frozen 24+ hours. Shake — liquid sloshing means it needs more time.
- Toast macadamia halves at 325°F for 8–10 minutes until golden. Cool completely.
- Heat cream, milk, and salt until steaming.
- Whisk egg yolks and sugar until pale. Temper with two additions of hot cream.
- Return to saucepan. Cook, stirring, to 170–175°F (nappe).
- Remove from heat. Stir in rum, curaçao, orgeat, and vanilla.
- Strain and chill at least 4 hours.
- Turn machine on before pouring in base. Churn 20–25 minutes.
- Add macadamia halves through spout in final 2 minutes.
- Transfer to container. Press plastic wrap onto surface. Freeze 3–4 hours.
Notes
Bowl must be frozen 24+ hours. Shake before use — liquid sloshing means it needs more time.
Nutrition
Serving: 0.5g | Calories: 415kcal | Carbohydrates: 30g | Protein: 5g | Fat: 31g