Ginger and macadamia praline ice cream

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.

   

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.

   

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

   

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.

   

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.

    

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.

    

13. Churn for 20–25 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.

    

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.