Orgasmic Chef

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Macadamia Toffee Crunch Ice Cream

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You know, just saying the words in the title of this recipe make me want to get another bowl of this stuff. I make a lot of ice cream but I’m a real traditionalist most of the time.  I make chocolate, vanilla or strawberry that complements whatever I’m serving.  Sorry about the photos.  I was so eager to taste this ice cream that I didn’t wait for it to freeze properly.  I hate to admit that by the time it WAS frozen properly we’d eaten most of it.

When I received a package of raw macadamia nuts from the Australian Macadamia Society, I knew I wanted to do a savoury and a sweet recipe. I did the savoury macadamia chicken the other day and this ice cream is definitely sweet.

Normally ice cream around here is used to go along with a dessert I’ve made. We rarely get a bowl of ice cream and stuff our faces with it but that’s exactly what we did with this ice cream.  Orgasmic? I’ll leave that to you but it certainly was for us.

John doesn’t like caramel so I figured I’d get the whole recipe to myself. I roasted the nuts in the oven for 5-6 minutes until they were golden brown and then made the toffee by adding sugar and water and boiling it. I know I didn’t follow the rules of toffee making, I’m sorry. It wasn’t until I’d made this that I looked up how to make toffee. Can I hear your eyes roll?

I probably should have chopped the nuts into smaller pieces but I like a nice bite of nut in an ice cream in the same way I like a big strawberry if I’m making strawberry ice cream or blueberry.

macadamia toffee

Once the sugar was dissolved I wiped down the sides of the pan with a wet brush and when it just started to look golden I added a hunk of butter. Yes, I can say a hunk because I measured NOTHING – not the sugar, not the water – nothing. What a horrid cook I can be sometimes. I just reached over with a knife and hacked off a slab of butter and dropped it in. Once it was golden but not brown I tossed in the nuts and took the pan off the heat.  I did test for hard crack if that gets me any reprieve.  I had prepared a large bowl with ice water so that I could stop the cooking so once I liked the color.  I sat the bottom of the pan in the ice water for just a second or two. I don’t like really dark toffee/caramel because I think it can taste bitter.

I did make the toffee again and this time I wrote everything down.  I still didn’t follow the conventional recipes.  Maybe I should follow a recipe just to see if it would taste even better but I found this to be very very good.  If you’ll notice in the photo there’s a hunk taken out of the right side.  I couldn’t wait.  Once John tasted it I knew I was going to have to share.  Bugger.

I poured the toffee on to a silpat and set it aside to cool.  Once cool I broke it apart and put it in a plastic bag and bashed it with a rolling pin.  A food processor would work too but the pieces would be much finer and that’s not what I wanted.

The ice cream is David Lebovitz’ brilliant vanilla ice cream recipe.  I have never had this recipe fail.  Because of the really sweet toffee, I did reduce the sugar and I’m glad I did.  It would have been cloyingly sweet otherwise.

macadamia toffee crunch ice cream

4.9 from 8 reviews
Macadamia Toffee Crunch Ice Cream
 
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Nutty crunchy and delicious ice cream
Author:
Recipe type: Dessert
Cuisine: Australian
Serves: 8
Ingredients
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
Instructions
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.
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I’m nearly outta nuts but I have one more thing coming that will go brilliantly with this ice cream.  I think.  I haven’t actually made it yet so it’s still sitting in my brain.

What’s your favourite way to use macadamia nuts?   I know it’s not important in a recipe like this that’s full of sugar, but macadamia nuts are naturally low GI and are great as a snack on their own.  If you use twitter or facebook, please follow Australian Macadamia Society?  They’d really love it as they want heaps of people to know about their great nuts.  (Yes, I know someone is going to call me on writing that but I couldn’t resist)  I received the nuts from the Australian Macadamia society that I used in this recipe.

 

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Comments

  1. I like a nutty crunch in a cold creamy ice cream-yum! However, the dilemma would be to use salted or unsalted nuts, because sometimes I am in the mood for salty sweet and sometimes not. Your being impatient for it to freeze tells me that it was irresistible.
    Also, I like brittle and toffee so much I would have a hard time not eating the macadamia crunch before it goes into the ice cream!

    Reply

    • I roasted raw, unsalted nuts and your comment made me remember that I did use a bit of salt on top of the toffee as it was cooling. I did eat (and shared) a big slab of toffee while I was waiting for the custard to cool down.

      Reply

  4. Just found your blog through Hungry Housewife! Can’t wait to browse around. This ice cream looks incredible. When I read your tagline “food that’s better than sex” I was doubtful, but after seeing this recipe I completely agree. haha
    -Mini B.

    Reply

    • Christa, thanks so much for visiting and I’m off to return the favor. There aren’t many recipes that are orgasmic but the ones that are, they always come first. 🙂

      Reply

  5. Great stuff. I don’t think I’ve ever had macadamia toffee before. What a sheltered life I lead! I was laughing when you described how you weren’t measuring anything. That’s so much how I cook. I love cooking by whim. Fun post (but all of your posts are fun). Thanks.

    Reply

    • It’s only after we eat it that we realize how good it was and then think, “aww shit, how am I going to recreate this one??” Maybe I’m not alone in that. 🙂

      Reply

  6. This ice cream is made for the nut lovers in the world – smooth, caramel delicious my friend, I can’t believe I do not have a bowl and spoon right now 😛

    Cheers
    Choc Chip Uru

    Reply

  9. Hi,
    Oh yes that does look very delicious, and I agree with you about leaving the nuts larger, that would definitely add to the ice-cream, I must have a go at this one, as I love toffee and Macadamia nuts as well. 🙂

    Reply

  11. Melted or not it looks scrumptious. I would have eaten it all.

    Whenever I use ice cream in a dessert I make for my blog no matter how long I freeze it it begins to melt while I take pictures. Either that or it is so frozen I cannot get a scoop out.

    Remember reading in the 1960’s that they had to use colored mashed potatoes in the ice cream social scene in the movie The Music Man because the real thing kept melting. I have toyed with the idea of using food dyed mashed potatoes for future ice cream posts.

    Reply

    • I wondered if I should post the photos of the melty ice cream but then I figured, this is a food blog. People know I’m making food to eat, not to publish in a magazine. I wish it looked like it had just been put in a bowl but honestly, that’s sort of how it did look because it wasn’t in the freezer long enough. 🙂

      Reply

  12. This looks spectacular, Maureen! Love toffee, love macadamia! I don’t promise it would make it from the ice cream maker to the freezer in my house! 🙂

    Reply

  17. Get out of here, I think I have just died and gone to heaven….icecream heaven. I am so going to have to attempt this. Thanks so much for stopping by my blog as I am thrilled to have founf yours now. My waistline may not be so grateful, but my hubby and kids would love it if I am inspired to get create something as delicious as this. xxx

    Reply

  19. I didn’t know it was possible for anyone not to like caramel! The ice cream looks delicious, but you’re right about the timing issue – if I’d made that praline, it would have been eaten the minute it cooled! 🙂

    Reply

  27. Dear Maureen, I would not be able to wait for this ice cream to freeze either!!
    I think the pictures are great and they really do “pop” at you!
    Delicious!! Blessings dearest. Catherine xoxo

    Reply

  32. I knew I was feeling a little “nutty” today. Little did I know I would be going to sleep tonight craving a bit of heavenly “nutty” ice cream. Chocolate is looking rather “plain” right now but, it’s all I have!

    Thank you so much for sharing this recipe, Maureen. I will one day make my own ice cream so I saved this for future reference!

    Reply

  38. Oh wow! I am in heaven.. this is superb.. Love the macadamia toffee crunch and I know I can just eat it on it’s own.. okay perhaps will snack on small chunks.. Am book marking this recipe too.. Love some texture and crunch in my ice-cream. Thanks for coming over too… do stay in touch.. your blog sure makes me feel the oooOOss aaaahhhhhHH and mmMMmmmmmmmsss – cheers~

    Reply

  40. That toffee got me. I adore toffee…in anything. I remember when I was about 10, I had to sell Heath Bars. They are squares of chocolate covered toffee. I ate half the box on the school bus I was so in love with them. I got in all kinds of trouble…not to mention…sick!

    Reply

  42. Thanks so much for stopping by my blog! Macadamia nuts are like little, crunchy bits of butter in nut form–sheer delight! I don’t have an ice cream maker, but I am thinking of making your toffee and using it broken up into bits in banana bread….

    Reply

    • omg that sounds SO good!! what a fabulous idea. If you make it, let me know and I’ll show it to the Macadamia people 🙂 They love recipes using macadamia nuts.

      Reply

  43. Astonishing idea for this terrible hot weather. I love big chunks of nuts and I have to say again…I love the way you choose to take photos of your food…it’s an art after all…food art.

    Reply

  44. I love the look of your ice cream Maureen. What a great looking dessert. I would love some of this. Vanilla ice cream is my favourite and then to have toffee and macadamia nuts added is an enormous bonus xx

    Reply

  47. i barely use macadamia nuts in my baking or cooking but looking at the title and pictures of your ice cream, i have to get myself a bag of these nuts and an ice cream maker 😀

    Reply

  49. This must have been fantastic – macadamia toffee crunch is always delicious and mixed with ice-cream… well, that’s just nom! I can’t believe there’s an “Australian Macadamia Nut Society”… lol 😀 – I just find the idea of a whole society for one nut really funny… I guess those guys must really love that nut 😀

    Reply

    • LOL, Charles you crack me up. Pun intended.

      Macadamia nuts are a huge export market and the society helps with education, marketing, growing and other things that an association of growers can help each other with.

      Reply

  51. You’re definitely living up to your blog name with this one!!! Toffee alone is orgasmic but Toffee ice cream!?!?! WOW! What a fabulous looking ice cream! I’m thrilled to see someone else just throwing in the ingredients. It’s too much work to measure! 🙂

    Reply

  52. Macadamia nuts, one of my favorite nuts, and that ice cream is calling my name. I am eating breakfast while reading this and thinking how good would it be to have this for breakfast!!!!!

    Reply

  55. I have almost missed this incredible ice-cream! I love macadamia nuts, but I have never seen macadamia nut ice-cream. It sounds very unusual and if I had an ice-cream machine, I would certainly try your recipe.

    Reply

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