Macadamia Nut Ice Cream
The macadamia nut is one of the finest and creamiest nuts, used in special sweets and ice creams. Originally from Australia, the macadamia nut's rich, buttery flavor perfectly complements smooth, creamy ice cream. Homemade macadamia nut ice cream is not only extremely delicious but also healthier, as it is free from artificial additives. If you like nutty desserts and rich, silky ice creams, you should definitely try this recipe!
Ingredients for this recipe
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Preparation Steps
1
Toast the macadamia nuts in a dry skillet over medium heat until lightly golden brown. Let them cool, then finely chop or grind them.
2
Pour the milk and heavy cream into a medium saucepan, then add the vanilla extract and the finely ground macadamia nuts. Gently heat over medium heat until it begins to steam, but do not boil!
3
In another bowl, combine the sugar and egg yolks, whisking until the mixture is lighter in color and creamy.
4
Gradually add a ladleful of the warm milk mixture to the egg mixture, whisking constantly to temper the eggs. This helps prevent the eggs from scrambling.
5
Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly, until the cream thickens and coats the back of a spoon (about 5-7 minutes). Do not let it boil!
6
Strain the mixture through a fine-mesh sieve to remove any larger pieces of macadamia nuts and thicker portions. Let it cool completely at room temperature, then refrigerate for at least 4 hours to allow the flavors to meld.
7
If you have an ice cream maker, pour the mixture into it and churn according to the manufacturer's instructions. If not, place the mixture in a freezer-safe container and freeze, stirring with a fork every half hour to maintain a creamy texture.
8
Let the ice cream sit at room temperature for a few minutes before serving to make it easier to scoop. Garnish with coarsely chopped macadamia nuts or a drizzle of honey.
