Mmm…this ice cream ranks right up there with the Lemon Meringue ice cream I made a while back (which won me a contest, woohoo). It is smooth, creamy, but full of wonderful flavour. The caramel is a little difficult to work with, but once it is in the ice cream, it creates a beautiful ribbon of sweet, sticky dark caramel throughout the ice cream. Absolutely delicious. The Macadamia nuts, once toasted, give have a really great flavour as well. I have not done much baking or cooking with Macadamia nuts, but I do hope to change that in the future, these nuts have a wonderful flavour to them. What are you waiting for, go get yourself a spoon, I’ve got a bowl ready for you!
Ingredients:
Caramel Sauce:
2/3 cup granulated sugar
1/4 cup butter, cut into small pieces (1/2 stick)
1/2 cup half-and-half (or light cream)
1/4 tsp salt
Vanilla ice cream base:
4 egg yolks
1/4 tsp salt
2/3 cup granulated sugar
2 1/2 cups half-and-half (light cream)
1 tsp vanilla
3/4 cup chopped salted macadamia nuts
Directions:
To make caramel sauce:
Pour sugar into small, heavy-bottomed pan. Place over medium heat and let sugar melt to make a dark brown liquid. Stir in butter adn half-and-half (mixture will sputter, so be careful). Stir over medium heat until mixture comes together as a sauce. Stir in salt. Remove from heat.
To make vanilla ice cream base:
In a heat-proof bowl, beat together egg yolks and salt. Set aside. In a heavy-bottomed sauce pan, combine sugar and half-and-half. Bring to a simmer. Pour about 1/2 cup of the mixture into egg mixture and beat. Return mixture to pan, and cook slowly over low heat until thickened to sauce consistency and it coats the back of a spoon. Remove from heat. Stir in vanilla. Strain into bowl. Cover and refrigerate until cold.
If Caramel Sauce is too thick to pour, microwave on low for 30 seconds.
Make ice cream according to manufacturer’s directions. While ice cream is soft but almost firm, drizzle in caramel sauce and nuts. Continue to churn ice cream just to mix ingredients. Remove from machine and freeze immediately for 2 hours before serving.
Source: Razzle Dazzle Recipes
Your ice cream lools GREAT.. and it looks like you enjoyed your bowl full..
ps. nice pictures
OH MY GOD!!! You are like baking artist or something!
Amazing and beautiful Food!
Thank you for sharing!
Thanks, Mom! It was really, really good ice cream.
Wasn’t hard to eat the prop after that photo session. lol
Sam, thanks so much! You’ve made me smile with your wonderful comment. Thanks!
YUMMO, that was delicious..’and that’s all she wrote’! hehe
Oh my. My mouth is watering and I would die for a bowl of this ice cream. I love the combination of flavors – absolutely divine.
What happened here? I went to get a spoon and when I came back the bowl was allready empty!!!
It looks amazing, i love that kind of ice-cream!
I love your bowls and that ice cream sounds fantastic!
You can’t go wrong with caramel and cashews!!
if only i wasn't allergic to milk… i would make this in a second!! && probably eat it in less!