Macadamia, Caramel & Honey Ice-Cream

18 Nov


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.


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Posted by on November 18, 2009 in Devilish Desserts


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