An ice cream with a twist on some favourite Aussie flavours. So good you will be eating it straight from the freezer! Made in the KitchenAid Stand Mixer using the ice cream bowl attachment.
- ½ cup macadamias, roughly chopped
- 1½ cups caster sugar
- 125ml water
Ginger Ice Cream:
- 5 egg yolks
- 2 tbs caster sugar
- 2 tsp cornflour
- 350ml thickened cream
- 50ml milk
- 2 tsp vanilla extract
- good pinch ground ginger
- 250ml thickened cream, extra
- 2 tbs chopped ginger in syrup or glacé ginger
For the praline:
- Preheat the oven to 150C (130C fan forced). Spread the macadamia nuts over an oven tray. Roast for 5–7 minutes or until golden. Arrange over a sheet of aluminium foil.
- Place the sugar and water into a medium-sized, wide, heavy-based saucepan. Bring to the boil, stirring. (Wipe the side of the pan down with a pastry brush and cold water.) Once boiled allow to simmer (without stirring) for 15 minutes or until a medium caramel colour (175C on a sugar thermometer). For a bitter praline, cook for an extra 3 minutes. (If the syrup begins to darken and burn, quickly place the base of the pan into a sink of cold water).
- Pour the caramel over the nuts and allow to set. Smash into bite-sized pieces with a meat mallet.
For the ice cream:
- Attach the mixing bowl to the KitchenAid Stand Mixer with the Flat Beater. Place the egg yolks, sugar and cornflour into the bowl. Beat on speed 8 for 5 minutes or until thick and creamy.
- Meanwhile, place the thickened cream, milk, vanilla and ginger into a medium sized saucepan and heat, stirring, until just boiling.
- Turn the mixer to speed 2 and pour in the scalded cream, mixing until combined.
- Return the mixture to the saucepan and cook over a low heat stirring constantly until the mixture lightly coats the back of a spatula (do not boil or the custard will curdle). Remove the custard from the saucepan to a large jug and refrigerate until cool.
- Attach the clean and dry mixing bowl to the stand mixer with the whisk. Add the extra cream to the bowl. Turn to speed 6 and whisk the cream to soft peaks.
- Reduce to speed 1 and add the cooled ginger mixture to the cream. Mix until combined. Refrigerate again until ready to churn.
- Attach the Ice-Cream Bowl Attachment to the stand mixer. Turn to speed 1 and while the machine is running add the chilled custard to the bowl.
- Churn for 15–20 minutes, or until the mixture becomes a thick, soft-serve consistency. In the last seconds of churning add about half of the chopped praline and the ginger chunks.
- Serve immediately as a soft-serve or pour into a 1-L metal container, cover and freeze overnight.
- To remove the ice-cream. Dip the mould into warm water for about 2 minutes. Lift the mould out of the water and dry with a tea towel.
- Invert the ice-cream onto a serving plate. Decorate with the remaining praline. Serve immediately.