Ice Cream Sunday: Macadamia Crunch Ice Cream

Hubby loves macadamia nuts, so as soon as I stumbled upon this recipe, I knew I would make it for him. He especially loves ice cream with nuggets of goodies in it, so making chunky ice cream with his favorite nut was an easy winner.

This recipe requires more than just tossing macadamia nuts into ice cream. You actually make a toffee with the nuts, so the flavor factor increases. Making toffee is easy, by the way, so don’t let that part of this recipe intimidate you at all.

Macadamia Crunch Ice Cream

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INGREDIENTS

Toffee

  • 2/3 cup roasted & salted macadamia nuts, coarsely chopped
  • 1/4 tsp. baking soda
  • 1/3 cup granulated sugar
  • 2 tbsp. water
  • 2 tbsp. unsalted butter

Ice Cream

  • 1 1/2 cups heavy whipping cream
  • 1 1/2 cups whole milk
  • pinch of salt
  • 1/2 cup granulated sugar
  • 6 large egg yolks
  • 2 tsp. vanilla extract

DIRECTIONS

Toffee

  1. Butter a small rimmed baking sheet (or use a parchment or silicone mat-lined baking sheet).
  2. If nuts aren’t pre-roasted, either roast them in a saucepan, stirring frequently until slightly browned and nutty smelling; or, place them in a shallow pan and roast in a 350 degree F oven for a few minutes, checking frequently so they don’t burn.
  3. Combine roasted nuts and baking soda in a small bowl.
  4. Stir sugar, water, and butter in a small, heavy saucepan over medium heat until sugar dissolves and butter melts, about 2 minutes. Increase heat to medium-high and boil until mixture is a dark amber color, stirring constantly, about 3 minutes (it actually took 5-7 minutes for me; FYI: mixture gets very foamy while boiling and progressing toward amber color).
  5. Mix in nuts and immediately pour onto buttered sheet, spreading it as much as possible. Cool completely, then chop with a sharp knife into small pieces.

Ice Cream Base

  1. Bring cream, milk, and salt to a simmer in a large, heavy saucepan.
  2. Whisk sugar and egg yolks in a medium bowl.
  3. Gradually whisk hot cream mixture into yolk mixture.
  4. Return mixture to same saucepan; stir over medium-low heat until custard thickens and leaves a path on the back of a spoon when a finger is drawn across–do not boil.
  5. Pass custard through a sieve into a medium bowl; stir in vanilla. Cover tightly and refrigerate until very cold, 3-4 hours but preferably overnight.
  6. Process custard in ice cream maker according to manufacturer’s instructions.
  7. Add toffee during the last 5 minutes of churning. Transfer ice cream to freezer-safe container, cover, and freeze until firm.

SOURCE: Technicolor Kitchen via Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful

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