Prepare to embark on a culinary journey that will transport your taste buds to a tropical paradise with this extraordinary Ginger and Macadamia Ice Cream! Imagine a luxurious dessert that combines the warm, spicy kick of fresh ginger with the rich, buttery crunch of toasted macadamia nuts - a combination so irresistible, it'll make your dessert dreams come true. This isn't just another ice cream recipe; it's a gourmet experience that transforms simple ingredients into a mind-blowing frozen delicacy that will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Australian
Serves: 6 servings
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 cup fresh ginger, grated
- 1/2 cup macadamia nuts, chopped
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3 egg yolks
Instructions
- In a medium saucepan, combine heavy cream, whole milk, grated fresh ginger, and half of the sugar. Heat the mixture over medium heat, stirring occasionally, until it just begins to simmer. Remove from heat and let the ginger steep for 15 minutes to infuse the cream with flavor.
- In a separate mixing bowl, whisk egg yolks with the remaining sugar until the mixture becomes pale and slightly thickened. This process helps create a smooth custard base.
- Strain the ginger-infused cream mixture through a fine-mesh sieve, pressing on the ginger to extract maximum flavor. Discard the ginger solids.
- Slowly temper the egg yolks by gradually whisking the warm cream mixture into the egg yolks, a little at a time. This prevents the eggs from scrambling.
- Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (around 170-175°F).
- Remove from heat and stir in vanilla extract and salt. Transfer the custard to a clean bowl and refrigerate until completely chilled, approximately 2-3 hours.
- While the custard chills, toast the chopped macadamia nuts in a dry skillet over medium heat until golden and fragrant. Let them cool completely.
- Once the custard is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes.
- During the last few minutes of churning, gradually add the toasted macadamia nuts to distribute evenly throughout the ice cream.
- Transfer the churned ice cream to a freezer-safe container, cover with plastic wrap, and freeze for at least 4 hours to allow it to firm up before serving.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly, which will make scooping easier.
Tips
- To ensure your Ginger and Macadamia Ice Cream turns out perfectly, keep these pro tips in mind:
- Use fresh ginger for the most vibrant and authentic flavor - avoid dried or powdered ginger.
- Be patient when tempering eggs - add the hot cream slowly to prevent scrambling.
- Invest in a good quality candy thermometer to accurately gauge custard temperature.
- Toast macadamia nuts carefully, stirring frequently to prevent burning.
- Chill the custard thoroughly before churning for the smoothest texture.
- If you don't have an ice cream maker, you can use the freeze-and-stir method, though the texture will be less creamy.
- For an extra luxurious touch, drizzle some caramel or honey over the ice cream before serving.
- Store the ice cream in an airtight container to prevent ice crystals from forming.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 5g
Fat: 38g
Saturated Fat: 22g
Cholesterol: 160mg
