Don’t you agree with me that the first ice cream of the season is the very best! I definitely love it most. Even if the summer is still a long way off we feel that by eating our first ice cream we have opened the door for the warm season to make its entrance. I am welcoming the summer with a special creation, a no-churn macadamia ice cream with caramel sauce. Come along and join me saying hello to the summer!
In Europe, the typical way to make ice cream is by using milk, cream and eggs as ingredients. This results in a somewhat extended process that takes quite some time. Therefore, I am so overjoyed to have discovered the American way of making ice cream, using condensed milk instead of milk and eggs. And, what is best, you don’t even need an ice cream maker, you’ll just have to allow the ice cream to freeze thoroughly, which will take some hours.
Using macadamia nuts in this recipe makes the ice cream particularly flavorful and also a bit crunchy. Topping it with some caramel sauce turns it into a special dessert that everyone will love.
Macadamia Ice Cream
Serves 6
For the caramel sauce:
2 tablespoons (30 g) brown sugar
2 teaspoons (15 g) butter, unsalted
5 ½ tablespoons (55 g) whipping cream
For the macadamia ice cream:
200 g (1 ½ cups) macadamia nuts, unsalted
300 g (1 cup) sweetened condensed milk
2 vanilla pods
½ l (2 cups) whipping cream
For the caramel sauce melt the sugar in a non-stick pan until it turns golden brown. Don’t stir. Add the butter and allow to melt. Add the cream and stir until any solid pieces have dissolved and you have a creamy caramel sauce. Allow to cool.
For the macadamia ice-cream use a food processor to cut 1 ¼ cups (160 g) of the macadamia nuts until you get a paste. Coarsely chop the remaining nuts with a sharp knife and roast them in a non-stick pan without any additional oil or fat. Remove them from the pan once they have turned to a slightly brown color (careful, this can happen very quickly!) and allow to cool.
Whisk the whipping cream until you get soft peaks. Split the vanilla beans open lengthwise and scrape the seeds from inside the beans. Combine the condensed milk, the vanilla pulp and the macadamia paste and whisk thoroughly. Gently fold in the whipped cream and then the roasted nus. Transfer the mixture into a bowl and sprinkle the caramel sauce on top. Use a spoon handle to swirl the caramel sauce into the ice cream. Freeze for at least 6 hours. Take out of the freezer about 10 minutes before serving.
Note: If you don’t have a food processor just grate the macadamia nuts very finely.
Here is the recipe for printing:
- [b]For the caramel sauce:[/b]
- 2 tablespoons (30 g) brown sugar
- 2 teaspoons (15 g) butter, unsalted
- 5 ½ tablespoons (55 g) whipping cream
- [br]
- [b]For the macadamia ice cream:[/b]
- 200 g (1 ½ cups) macadamia nuts, unsalted
- 300 g (1 cup) sweetened condensed milk
- 2 vanilla pods
- ½ l (2 cups) whipping cream
- For the caramel sauce melt the sugar in a non-stick pan until it turns golden brown. Don’t stir. Add the butter and allow to melt. Add the cream and stir until any solid pieces have dissolved and you have a creamy caramel sauce. Allow to cool.
- For the macadamia ice-cream use a food processor to cut 1 ¼ cups (160 g) of the macadamia nuts until you get a paste. Coarsely chop the remaining nuts with a sharp knife and roast them in a non-stick pan without any additional oil or fat. Remove them from the pan once they have turned to a slightly brown color (careful, this can happen very quickly!) and allow to cool.
- Whisk the whipping cream until you get soft peaks. Split the vanilla beans open lengthwise and scrape the seeds from inside the beans. Combine the condensed milk, the vanilla pulp and the macadamia paste and whisk thoroughly. Gently fold in the whipped cream and then the roasted nus. Transfer the mixture into a bowl and sprinkle the caramel sauce on top. Use a spoon handle to swirl the caramel sauce into the ice cream. Freeze for at least 6 hours. Take out of the freezer about 10 minutes before serving.
