Wednesday, November 12, 2014

Macadamia Nut Ice Cream recipe

Temperature is rising, let's get ready for Summer! 

I've got a great recipe for you today! I've been using this recipe every time I make this ice cream. It is the family favourite!

This recipe makes about 2 quartz.

The ice cream machine that I'm using is a Cuisinart Ice Cream Maker 1.5quartz

All you need:
2 eggs
1 cup sugar
875 ml thickened cream
375 ml milk
2 tsp vanilla extract
pinch of salt, fine
1 1/2 cups Macadamia nuts, roasted and chopped (make sure to roast nuts first before chopping) 

All you have to do:

1 - a) Put nuts in a dry frying pan until the aroma wafts upwards and the nuts are golden-brown. Keep shaking the pan so that they don't burn on one side and stay too pallid on the other.
b) In the oven for about 15 minutes at 180degrees C. Toss/stir occasionally so that it doesn't burn. Roast until the aroma wafts upwards and the nuts are golden-brownTransfer to a plate and let cool.

2 - Put eggs and sugar in a bowl over a double boiler. Whisk continuously until the sugar dissolves and the mixture comes to a ribbon stage or holds a figure of '8'. Here is how (watch 0:00-0:08).

3 - Pour thickened cream and milk into the bowl and mix. The quicker you cool the mixture down the smoother the ice cream will be. Best to have the cream and milk combined together sitting in the freezer.

4 - Cling wrap mixture and keep in freezer until very chilled. Preferably overnight. 

5 - Start your ice cream machine before you pour mixture into machine, churn for 20-25 minutes until soft serve consistency or follow your ice cream maker's manual. Add roasted macadamia nuts 
(make sure the nuts are cool before adding), let it churn for another 5 minutes or so. 

6 - Transfer to a container, cover and keep in freezer. Ice cream should be ready to eat after 6 hours or so. I usually have mine the next day. Ice cream can be kept for about 5 days in the freezer.

* to get that smooth creamy consistency, is to make sure that your liquid is made out of 70% cream and 30% milk. This is because domestic ice cream makers are slow churners compared to commercial ones, thanks to Peter Gilmore's tips.

Want to know more about Ice creams? Did you know there are 9 different types of ice creams?

Enjoy! :)


Maureen said...

I'm going to make this soon and use it to fill profiteroles and drizzle caramel on top. Thank you for this wonderful idea. One look at the photos and I knew. :)

Helen (Grab Your Fork) said...

Sounds delish! I don't reckon this would last 5 hours, let alone 5 days in my freezer. lol

Passionate Mae said...

Maureen: you're most welcome! tell me how it goes! :) your idea sounds AHMAZING!

Helen: thanks! I doesn't last 5 days in my house too.. hehe