Mai Tai Macadamia
Appleton 12-Year, orange curaçao, orgeat, and toasted macadamia halves — the Mai Tai, frozen and improved.
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Servings: 2 1/2 cup servings
Calories: 365kcal
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 cup heavy cream (240 ml)
- ¾ cup whole milk (180 ml)
- 2 tbsp granulated sugar (26 g)
- 2 tbsp cream cheese, softened (32 g)
- 1 tbsp Appleton Estate 12-Year aged rum (15 ml)
- 3 ¼ tbsp orgeat (49 ml, increased to compensate for omitted curaçao)
- ½ tsp vanilla extract (2.5 ml)
- ¼ tsp fine salt (1.5 g)
- 1 /4 cup raw macadamia halves (toast, add after first spin)
Instructions
- Toast macadamia halves at 325°F for 8–10 minutes. Cool completely. Do not add before freezing.
- Whisk cream cheese and sugar until completely smooth.
- Add orgeat and whisk until incorporated.
- Add cream, milk, salt, rum, and vanilla. Whisk until fully uniform.
- Pour into pint container. Do not exceed MAX FILL. Freeze flat 24 hours.
- Remove from freezer. Let stand 2 minutes. Process on ICE CREAM setting. Re-spin if crumbly.
- Create a well in the center. Add macadamia halves. Process on MIX-IN setting.
- Serve immediately or refreeze 1–2 hours for a firmer scoop.
Notes
Curaçao omitted — combined alcohol load exceeds freeze threshold. Orgeat increased to compensate.
Nutrition
Serving: 0.5g | Calories: 365kcal | Carbohydrates: 28g | Protein: 4g | Fat: 27g