Mango Rum Punch Ice Cream

By sandy_h

From Coastal Living June 2017

Ingredients

• 1/2 gal mango sorbet
• 1 Tbsp lime zest
• 1 cup chopped macadamia nuts
• 1/4 cup rum

Preparation

Step 1

Let ice cream stand at room temperature until slightly softened, about 5 minutes. Scoop into a large bowl; break into pieces using a wooden spoon or rubber spatula.

Add stir-ins, and gently fold until evenly incorporated.

Spoon ice cream into a 9- x 5-inch loaf pan; cover with plastic wrap, pressing directly onto surface of ice cream. Freeze until firm.