John Myers
Ingredients for 4 servings:
- 50 g macadamia nuts, unsalted
- 400 ml milk
- 200 ml cream
- 4 egg yolks
- 90 g sugar
- e.g. syrup (macadamia syrup)
Instructions
Working time approx. 1 hour; Rest time approx. 14 hours; Cooking/baking time approx. 10 minutes; Total time approx. 15 hours 10 minutes
also works with any other type of nut
Finely chop the macadamia nuts and lightly toast them in a dry pan. Combine the milk and cream, bring to a boil once. Remove from the heat, add the nuts to the mixture, and let it steep for at least 2 hours. Strain through a sieve, reserving the liquid (“nut milk”). Squeeze out the nut pieces and set aside. Beat the egg yolks with sugar until creamy. Bring the nut milk back to a boil, then slowly stir (a spoonful at a time, then gradually) into the egg yolk mixture. Season to taste with macadamia syrup. Gently (!) bring to a boil over medium heat while stirring continuously (takes about 5 minutes) until the mixture thickens. Stir over ice water until cold, then refrigerate overnight. Add the nut pieces and freeze in an ice cream maker. Tip: You can also make this recipe with any other type of nut, such as cashews, but macadamia nuts impart a particularly delicate nutty flavor.
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