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Ingredients

  • Praline:
  • 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

Method

  1. For the praline:
  2. 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.
  3. 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).
  4. Pour the caramel over the nuts and allow to set. Smash into bite-sized pieces with a meat mallet.

    ginger_and_macadamia_praline_ice-cream_method_3.jpg

  5. For the ice-cream:
  6. 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.
  7. Meanwhile, place the thickened cream, milk, vanilla and ginger into a medium sized saucepan and heat, stirring, until just boiling.

    ginger_and_macadamia_praline_ice-cream_method_5.jpg

  8. Turn the mixer to speed 2 and pour in the scalded cream, mixing until combined.

    ginger_and_macadamia_praline_ice-cream_method_6.jpg

  9. 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 thecustard will curdle). Remove the custard from the saucepan to a large jug and refrigerate until cool.

    ginger_and_macadamia_praline_ice-cream_method_7.jpg

  10. 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.

    ginger_and_macadamia_praline_ice-cream_method_8.jpg

  11. Reduce to speed 1 and add the cooled ginger mixture to the cream. Mix until combined. Refrigerate again until ready to churn.
  12. 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.

    ginger_and_macadamia_praline_ice-cream_method_10.jpg

  13. 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.

    ginger_and_macadamia_praline_ice-cream_method_11.jpg

  14. Serve immediately as a soft-serve or pour into a 1-L metal container, cover and freeze overnight.
  15. 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.
  16. Invert the ice-cream onto a serving plate. Decorate with the remaining praline. Serve immediately.

    ginger_and_macadamia_praline_ice-cream_method_14.jpg

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