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Macadamia milk ice cream

Treat the kids with this sweet and scrumptious dessert.
Servings 4
Course Dessert
Preference Gluten Free
Perfect for Decadent Dessert
Skill level Confident

Ingredients
  

Macadamia milk ice cream – vanilla

  • 3 cups macadamia milk*
  • 2/3 cup cream
  • 1 vanilla bean split lengthways, seeds scraped
  • 6 egg yolks
  • 1/4 cup golden caster sugar
  • 1 tsp vanilla extract
  • 1/2 cup macadamia butter*

Macadamia milk ice cream – chocolate

  • 3 cups macadamia milk*
  • 2/3 cup cream
  • 1 vanilla bean split lengthways, seeds scraped
  • 6 egg yolks
  • 1/4 cup golden caster sugar
  • 1/4 cup cocoa sifted
  • 50 g dark chocolate melted
  • 1/2 cup macadamia butter*

Instructions
 

Macadamia milk ice cream – vanilla

  • 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. (If you have an ice-cream machine, churn the mixture according to manufacturer’s directions).

Macadamia milk ice cream – chocolate

  • 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 cocoa in the bowl of an electric mixer. Beat until pale, add the melted chocolate. 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 into a plastic container in the freezer until frozen on the edges. Remove from the freezer and beat with an electric beater then re-freeze. Repeat this process 2 more times. (If you have an ice-cream machine, churn the mixture according to manufacturer’s directions).

Notes

*Click these links for our Macadamia milk and macadamia butter recipes, which are easy to make.
See macadamia milk video recipe here.
See macadamia butter video recipe here.

Nutrition

Calories: 2039kcalCarbohydrates: 100gProtein: 51gFat: 169gSaturated Fat: 59gPolyunsaturated Fat: 24gMonounsaturated Fat: 74gTrans Fat: 1gCholesterol: 1390mgSodium: 129mgPotassium: 1520mgFiber: 19gSugar: 63gVitamin A: 3901IUVitamin C: 1mgCalcium: 709mgIron: 12mg

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