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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