This spectacular dessert is surprisingly simple, and can be prepared well ahead of time, perfect for those long, spontaneous summer days. The delicious buttery crunch of Australian macadamia nuts is intensified with a hint of honey, ginger and a gentle roasting, then swirled through vanilla ice cream. Layered with fresh seasonal summer favourites in classic pairings of strawberry and lime, and mango and passionfruit, the nutty undertones of the honey roasted macadamias bring the brightness of these fruity flavours together in perfect harmony. Recipe by Salma Sabdia @thepolkadotter.
Ingredients
Strawberry lime sherbet
- 400 g fresh strawberries
- Juice of 1 lime
- 100 g caster sugar
- 1/4 tsp salt
- 200 ml whole milk
Honey roasted macadamia ice cream
- 50 g raw macadamias chopped coarsely
- 1 tbsp honey
- 5 g butter melted
- 1/2 tsp ground ginger
- 1/8 tsp salt
- 500 ml vanilla ice cream slightly softened
Mango passionfruit sherbet
- ripe mangoes 2 large or 3 small
- Juice of 1 lime
- 80 g caster sugar
- 1/4 tsp salt
- 125 ml whole milk
- 2 passionfruit
Instructions
- Line a 10cm x 20cm (4” x 8”) loaf tin with a 1.5l capacity with baking paper, ensuring a large overhang of the paper over the sides lengthways. This will facilitate easy removal of the ice cream terrine when frozen.
Strawberry lime sherbet
- Wash, hull and coarsely chop strawberries, then place in food processer with lime juice, sugar, and salt and blitz to a smooth puree.
- Add milk and blitz again.
- Churn in ice cream machine according to manufacturer’s instructions, then spoon into prepared tin, smoothing the surface with an offset palette knife. Place in freezer to set while preparing the next layer.
Honey roasted macadamia ice cream
- Preheat oven to 200°C (180°C fan-forced) and line a medium baking tray with baking paper.
- Place chopped macadamias in a bowl with honey, butter, ginger and salt, stirring to ensure all nuts are well coated. Spread nuts in a thin layer on baking tray, then roast for 5-10 minutes until golden and fragrant. Remove from oven and allow to cool completely.
- Mix roasted macadamias with softened vanilla ice cream then spoon into tin, smoothing the surface with an offset palette knife.
- Ensure the strawberry lime sherbet has firmed up enough before placing the ice cream on top to preserve the neat layers.
- Return tin to freezer while preparing the next layer.
Mango passionfruit sherbet
- Peel mangoes and cut into cubes, discarding peel and seed, yielding 400-450g mango flesh.
- Place mango in food processer with lime juice, sugar and salt and blitz to a smooth puree.
- Add milk and blitz again.
- Cut passionfruit in half and stir the pulp through the mango puree.
- Churn in ice cream machine according to manufacturer’s instructions, then spoon into tin, smoothing the surface with an offset palette knife.
- Place in freezer to finish setting the whole ice cream terrine, folding the baking paper over the ice cream. Cover with a small tray or wrap the tin in foil to help protect against unwanted freezer odours. Allow to freeze for 12-24 hours.
Notes
Makes 1.5l of ice cream (500ml of each flavour).
Tip: Sorbets are technically dairy-free, while these sherbets have a small quantity of milk to add a hint of creaminess, pairing beautifully with the honey roasted macadamia ice cream. If you prefer a dairy-free option, you can substitute the same quantity of a macadamia milk based ice cream (try this recipe) for the vanilla ice cream, and omit the milk from the sherbets for crisper sorbets.
Nutrition
Calories: 186kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 14mgSodium: 158mgPotassium: 206mgFiber: 3gSugar: 26gVitamin A: 338IUVitamin C: 24mgCalcium: 75mgIron: 1mg