Macadamia Toffee Crunch Ice Cream
Prep time
Cook time
Total time
Nutty crunchy and delicious ice cream
Recipe type: Dessert
Cuisine: Australian
Serves: 8
Macadamia Toffee Crunch
  • 1 cup sugar
  • ¼ cup water
  • ¼ cup butter
  • 1 cup roasted chopped macadamia nuts
Vanilla Ice Cream
  • 1 cup (250ml) whole milk
  • A pinch of salt
  • ½ cup sugar
  • 1 vanilla bean, split lengthwise (or use vanilla paste)
  • 2 cups (500ml) heavy cream
  • 5 large egg yolks
  • 1 teaspoon pure vanilla extract
Macadamia Toffee Crunch
  1. Combine sugar and water in a saucepan and place on medium-high heat.
  2. Swirl pan several times until sugar is dissolved.
  3. Wipe down the sides of the pan with a wet pastry brush to remove sugar crystals.
  4. Cook for about 10 minutes just til you see the mixture start to turn color.
  5. Add the butter and stir to combine.
  6. As soon as the butter is melted, add the nuts and remove from the heat.
  7. Pour over a silpat or baking paper and spread it out.
  8. Set aside to cool. Can be made ahead of time but be careful, you'll eat it before you make the ice cream.
Vanilla Ice Cream
  1. Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.
  2. To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
  3. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
  4. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
  5. Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.
  6. Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.
  7. Once the ice cream is ready to come out of the machine, pour it into a bowl and stir the macadamia toffee crunch through the ice cream.
  8. Place in a container and freeze until firm.
Recipe by The Orgasmic Chef at