Macadamia ice cream

Macadamia ice cream

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
405ml milk
2 eggs, separated
330g sugar
1 teaspoon natural vanilla extract
250ml cream
185g macadamia nuts, finely chopped
3 tablespoons rum or brandy

Method

  1. Heat milk in top of double saucepan over simmering water. Beat egg yolks with sugar; then stir into the hot milk. Cook, stirring constantly, until slightly thickened. Cool and add the vanilla, unbeaten egg whites and cream, stirring until well combined.
  2. Pour into container of sorbetière or metal ice cream trays and freeze until just setting, then stir in about half the nuts and the rum or brandy. Freeze until firm and allow to ripen (mellow) for 24 hours.
  3. Transfer from freezer to refrigerator about 30 minutes before serving so that ice cream softens slightly. Serve sprinkled with remaining nuts.
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