When the good people at Lewis Road Creamery delivered their brand new flavoured milks to my doorstep last week, I was beyond excited. I think it’s fair to say that after the country-wide madness that was the Chocolate Milk craze, the whole nation was excited for the release of these new milks. The Heilala Vanilla version is vanillery sweet and perfect in my morning coffee. The Coffee Supreme version is almost bitter and true to it’s coffee roots. I love that it’s not sickly sweet.
And as soon as they arrived and I’d taken a sip of each, I had a vision. I mulled on it a few days and then when I finally got the idea complete and had a window of time up my sleeve, I set to work to create what I’m tagging a very special icecream treat.
Just a few simple ingredients, but flavours that have long since stood the test of time resulting in a perfect marriage.
I gotta tell ya, this is more of an adult treat, although my baby definitely wanted more than the small spoonful I allowed him.
Take Lewis Road Creamery’s Coffee Supreme flavoured Coffee Milk, add a simple syrup to infuse a little sweetness (not enough to overpower the bitterness of the coffee though), pour in Lewis Road Creamery Cream, a generous spoonful of fragrant Heilala Vanilla paste, a splash of Appleton’s Rum and lightly toasted walnuts and you have yourselves a delicious ice cream. A delicious ice cream. I needed to say it again. Just to really get the point across.
I used my KitchenAid Icecream attachment to make this, but to be honest, it didn’t do that great of a job so even if you don’t have an icecream maker, making your own ice cream at home is possible!
Let’s just talk about this cone for a moment. I took some chocolate and melted it before dipping a waffle cone in and sprinkling finely chopped toasted walnuts all around, pressing firmly into the chocolate until they stuck and then refrigerated cones until set. It didn’t take long and that little bit of effort added an extra sense of special and visually, well, it just makes the whole thing look yummier right!?
Due to the water content of this recipe, the resulting ice cream is less creamy and more granita like. This may be right up your alley, or not. What it does it makes each mouthful refreshing and less rich than a really creamy ice cream. And personally, with the combination of intense flavours, it works really nicely in my opinion.
But if what you prefer is full on over the top creamy goodness, by all means you can make it just like that by following notes in the recipe below where you remove the water all together.
My husband loved this so much last night and after he’d finished round one, snuck off to the freezer to dish himself another helping. The kids had a little, but decided it was a bit strong for them. I think this is going to be super popular in our house come Summer – that refreshing texture is perfect for a hot sunny day! And this is a really decadent flavour suitable for serving at a dinner party.
- 1/2 C water
- 1/2 C sugar
- 2 C Lewis Road Creamery Coffee Milk
- 2 C Lewis Road Creamery cream
- 1⁄4 C good quality Rum (I used Appletons)
- 1⁄2 t Heilala Vanilla Paste
- 1 1⁄4 C walnuts lightly toasted, roughly chopped
- Place the water and sugar in a small pot over medium heat. Stir until the sugar has dissolved. Remove from heat and allow to cool completely.
- In a large bowl, combine the coffee flavoured milk, the cream, rum and vanilla paste. Mix well. Add the cooled sugar and water mixture and stir to combine.
- Transfer to your icecream maker and follow manufacturer’s instructions; when the mixture begins to thicken a little, add the walnuts. Churn until done and then transfer to a 2L plastic icecream container and place in freezer overnight or 6 hours minimum.
- If you do not have an icecream maker, transfer to a 2L plastic icecream container and place in freezer for 1 hour. After an hour add walnuts and stir well using a wooden spoon. Return to freezer for an additional hour before stirring again to ensure walnuts are evenly dispersed.
- Leave to set overnight.
- The water gives this particular icecream a granita-ish texture. If you'd prefer a more creamy consistency, omit the water and gently heat the milk with the sugar.