This ice cream bombe offers delicious Aussie flavours for a twist on the traditional summer dessert. Seconds please! Makes 1 litre.
½ cup macadamias, roughly chopped
1½ cups caster sugar
5 egg yolks
2 tbs caster sugar
2 tsp cornflour
350ml thickened cream
2 tsp vanilla extract
good pinch ground ginger
250ml thickened cream, extra
2 tbs chopped ginger in syrup or glacé ginger
For the praline:
1. 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.
2. 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).
3. Pour the caramel over the nuts and allow to set. Smash into bite-sized pieces with a meat mallet.
4. 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.
5. Meanwhile, place the thickened cream, milk, vanilla and ginger into a medium sized saucepan and heat, stirring, until just boiling.
7. 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.
9. Reduce to speed 1 and add the cooled ginger mixture to the cream. Mix until combined. Refrigerate again until ready to churn.
10. 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.
12. Serve immediately as a soft-serve or pour into a 1-L metal container, cover and freeze overnight.
13. 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.
14. Invert the ice-cream onto a serving plate. Decorate with the remaining praline. Serve immediately.
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