Mai Tai Macadamia
Appleton 12-Year, orange curaçao, orgeat, and toasted macadamia halves — the Mai Tai, frozen and improved.
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Servings: 12 1/2 cup servings
Calories: 445kcal
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
- 2 cups heavy cream (480 ml)
- 1 cup whole milk (240 ml)
- ⅔ cup granulated sugar (135 g, reduced for orgeat)
- 5 l arge egg yolks
- 3 tbsp Appleton Estate 12-Year aged rum (45 ml)
- 1 tbsp orange curaçao (15 ml)
- 3 tbsp orgeat (45 ml)
- 1 tsp vanilla extract (5 ml)
- ¼ tsp fine salt (1.5 g)
- 2 /3 cup raw macadamia halves (toast before use)
Instructions
- Toast macadamia halves at 325°F for 8–10 minutes until golden. Cool completely on a plate.
- Heat cream, milk, and salt in a heavy saucepan until steaming. Do not boil.
- Whisk egg yolks and sugar until pale and slightly thickened, about 90 seconds.
- Temper: ladle ½ cup hot cream into yolks while whisking constantly. Repeat with a second ladle.
- Return to saucepan. Cook over medium-low, stirring constantly, to 170–175°F (nappe).
- Remove from heat. Stir in rum, curaçao, orgeat, and vanilla.
- Strain through a fine-mesh sieve. Press plastic wrap onto surface. Chill 4 hours or overnight.
- Churn 20–25 minutes until soft peaks form.
- Add cooled macadamia halves during final 2 minutes of churning.
- Transfer to container. Press plastic wrap onto surface. Freeze 4 hours.
Nutrition
Serving: 0.5g | Calories: 445kcal | Carbohydrates: 32g | Protein: 5g | Fat: 34g