250ml (1 cup) milk
600ml thin cream
6 egg yolks
140g (2/3 cup) caster sugar
1/2 tsp vanilla extract
240g (2/3 cup) Nestle Caramel Top’n’Fill
3 tbsp honey
80g (1/2 cup) unsalted macadamia nuts, coarsely chopped
Combine milk and cream in a saucepan. Cook over medium heat and stir until heated through but do not allow to boil. This is very important!
Whisk the egg yolks, sugar and vanilla in a bowl until thick and pale.
Stir the milk mixture into the egg mixture slowly. Cook, stirring with a wooden spoon, for 10 minutes or until mixture coats the back of the spoon. Set aside for 10 minutes to cool slightly.
Pour the mixture into a shallow metal container. Cover with foil and place in freezer for 2-3 hours or until almost firm.
Using a metal spoon, roughly break up the ice-cream. Use an electric beater to beat until smooth. Return to freezer for 3-4 hours or until almost firm.
Add your macadamia nuts, honey and caramel through the ice-cream.
Freeze for 2-3 hours or until firm.