Macadamia Nut Ice Cream
This macadamia nut ice cream recipe combines the rich, buttery flavor of toasted macadamia nuts with a creamy, velvety ice cream base. Made with high-quality ingredients, it’s the perfect treat for anyone craving a nutty, indulgent dessert. Whether served in a bowl, cone, or sundae, this homemade ice cream is sure to impress with its smooth texture and crunchy nutty goodness.
Equipment
- Ice Cream Maker (optional, for churning) – 1 unit
- Saucepan - 1 unit
- Whisk: 1 unit
- Mixing Bowls – 2 units
- Spatula: 1 unit
- Measuring cups and spoons (1 set)
- Baking Sheet (for toasting nuts) – 1 unit
- Airtight Container (for freezing the ice cream) – 1 unit
Ingredients
- Heavy cream – 2 cups 480 mL
- Whole milk – 1 cup 240 mL
- Granulated sugar – 3/4 cup 150 g
- Egg yolks – 4 large
- Vanilla extract – 1 teaspoon 5 mL
- Macadamia nuts chopped and toasted – 1 cup (140 g)
- Pinch of salt optional – 1 small pinch
- Honey optional – 1 tablespoon (15 mL)
Instructions
Toast the Macadamia Nuts
- Preheat your oven to 350°F (175°C). Spread the macadamia nuts on a baking sheet in a single layer and toast them in the oven for 8-10 minutes, or until they are golden and fragrant. Keep an eye on them to prevent burning. Once toasted, allow them to cool and chop them into smaller pieces. Set aside.
Prepare the Ice Cream Base
- In a saucepan, combine the heavy cream, whole milk, and sugar. Place the saucepan over medium heat and stir until the sugar has dissolved completely. Keep an eye on the mixture to ensure it does not boil.
- In a separate bowl, whisk the egg yolks until smooth. Slowly pour a small amount of the hot cream mixture into the egg yolks while whisking constantly to temper the eggs. Gradually add the rest of the hot mixture into the eggs.
- Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens. It should be thick enough to coat the back of a spoon (approximately 8-10 minutes). Do not allow the mixture to boil.
Chill the Base
- Once the custard has thickened, remove it from the heat and stir in the vanilla extract. Pour the custard into a bowl, cover with plastic wrap, and let it cool for a few minutes. Place it in the refrigerator to chill for at least 4 hours, or overnight for best results.
Churn the Ice Cream
- Once the base is chilled, pour it into an ice cream maker and follow the manufacturer’s instructions for churning. As the ice cream thickens, add the toasted and chopped macadamia nuts and allow them to be incorporated into the mixture.
Freeze the Ice Cream
- Transfer the churned ice cream to an airtight container and smooth the top with a spatula. For extra crunch, sprinkle more chopped macadamia nuts on top. Cover the container and freeze for at least 4-6 hours, or until the ice cream is firm and scoopable.
Serve and Enjoy
- Once frozen, scoop the ice cream into bowls or cones and serve with optional toppings like whipped cream, extra toasted macadamia nuts, or a drizzle of caramel or chocolate sauce. Enjoy!
Notes
- Chill Time: Make sure to allow enough time for the base to chill properly in the fridge. If you’re in a hurry, you can speed up the process by placing the custard in an ice bath to cool it down quickly before refrigerating.
- Ice Cream Maker: If you don’t have an ice cream maker, no worries! You can still make this ice cream by freezing the mixture in a shallow dish and stirring every 30 minutes until it reaches a creamy consistency. This helps break up the ice crystals.
- Customizing the Recipe: Feel free to add other ingredients like chocolate chips, swirls of caramel, or other nuts to make this ice cream your own. You can also adjust the sweetness to your liking by adding more or less sugar.
- Storage: Store the ice cream in an airtight container in the freezer for up to 2-3 weeks. Allow it to soften for a few minutes before serving if it becomes too hard.