So many great family occasions are based on the memory of dessert! This ice cream bomb was the highlight of our family gathering.
Makes 1 litre
Ingredients
Praline:
1/2 cup macadamia nuts, roughly chopped
1 1/2 cups caster sugar
125ml water
Ice cream:
5 egg yolks
2 tbspn caster sugar
2 tspn cornflour
350ml thickened cream
50ml milk
2 tspn vanilla extract
good pinch ground ginger
250ml thickened cream, extra
2 tbspn chopped ginger in syrup or glace ginger
Method
For the praline:
Preheat oven to 150C (130C fan forced). Spread the macadamia nuts over an oven tray and roast for 5 - 7 minutes or until golden. Remove nuts from oven and place nuts over a sheet of alluminum foil.
Place sugar and water into a medium heavy based saucepan. Bring to the boil, stirring as required. Once boiled, allow to simmer (without stirring) for 15 minutes or until a medium caramel colour, for a bitter praline and 10 minutes for classic praline (if syrup begins to darken and burn, quickly place base of pan into a sink of cold water). Pour caramel over the nuts and allow to set. Smash into bite sized pieces with a meat mallet or chop briefly in a food processor.
For the ice cream:
Attach the stainless steel mixing bowl to the standmixer 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 ground ginger into a medium sized saucepan, cook over medium heat, stirring until the mixture begins to boil. Remove from heat. Turn the mixer to speed 2 and pour in the scalded cream over the egg mixture, 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 spoon (do not boil). Remove custard from saucepan and transfer to a large bowl. Refrigerate until cool.
Attach a clean and dry mixing bowl to the standmixer with the whisk attachment. Add the extra cream to the bowl. Turn to speed 6 and whisk cream to soft peaks. Reduce to speed 1 and add the cooled custard to the cream. Mix until combined. Refrigerate again until ready to churn.
Attach the frozen ice cream attachment to the standmixer. Turn to speed 1 and while the machine is running, add the chilled custard to the bowl. Churn for 20 minutes or until the mixture becomes a thick, soft serve consistency. In the last 3 minutes of churning, add the chopped praline and ginger chunks.
Serve immediately as a soft serve or pour into a plastic lined 1 litre metal container, cover tightly and freeze overnight.
Remove from the freezer for 5 minutes before serving.
