You don’t even need an ice cream machine to make these three delicious variations of macadamia ice cream.
There’s nothing quite like ice cream. It’s a refreshing snack in summer and a cooling dessert after a hot meal. Although there are a number of quality ice creams on supermarket shelves that feature the soft, moreish crunch of macadamias, these home-made variations are almost as convenient. Plus, they can all be made at a moment’s notice without the assistance of special equipment!
Turn the simple into the spectacular with this macadamia-style hack.
2L (8 cups) vanilla ice cream, softened
2 cups macadamias, roughly chopped
150g (5oz) nougat
Extra roughly chopped macadamia nuts to serve
Line a 20cm x 10cm (4 x 8 inch) loaf tin with baking paper (parchment). Place ice cream into a large mixing bowl. Add macadamia nuts and nougat to ice cream, using a spatula, gently fold through until just combined.
Press ice cream mixture into lined tin, level top with spatula. Cover top with baking paper, place in the freezer to allow ice cream to refreeze. This is best left overnight, or until ice cream is firm to touch.
Add shaved chocolate or fresh raspberries to this mix as a delicious addition.
This ‘nice’ cream is simple to make and a healthier option - but tastes just like the real thing.
½ cup of macadamias
4 bananas, peeled, chopped and frozen
125g chocolate, melted
Place the macadamias in the bowl of a food processor and process until finely chopped, being careful not to over-process. Add the chopped frozen banana and process until smooth. Pour in the melted chocolate, swirling over the mixture and pulse until the chocolate has just combined.
This decadent macadamia ice cream doesn’t require an ice cream machine to get that same creamy, delicious texture!
Makes 2 cups
3 cups macadamia milk
⅔ cup cream
1 vanilla bean, split lengthways, seeds scraped
6 egg yolks
¼ cup golden caster sugar
1 teaspoon vanilla extract
½ cup macadamia butter
Place the milk and cream in a saucepan. Scrape in the vanilla seeds and add the bean. Bring to the boil, then turn off the heat and set aside for 10 minutes to infuse. Place the egg yolks, sugar and vanilla extract in the bowl of an electric mixer. Beat until pale. Carefully pour the milk over the egg mixture, then return to a clean saucepan.
Cook over a low heat, stirring, for about 5 minutes until it is slightly thickened and coats the back of a wooden spoon.
Stir through the macadamia butter, set aside to cool then refrigerate for 30 minutes. Place in a plastic container in the freezer until frozen on the edges. Remove from the freezer, beat with an electric beater then re-freeze.
Repeat this process 2 more times.
What’s your favourite macadamia ice cream? Do you have any homemade hacks to share with us on our Facebook page?