White Chocolate Macadamia Ice Cream

[Susan in FL]

White Chocolate Macadamia Ice Cream

This recipe makes about a quart, and benefits from freezing overnight to allow flavors to mellow. If that produces a more solidly frozen ice cream than you prefer, let is soften in the refrigerator before serving.

• 1-3/4 c half and half
  
• 6 egg yolks
  
• 1/2 c sugar
  
• 1 tsp vanilla extract
  
• 1 pinch of salt
  
• 8 oz white chocolate, preferably imported, finely chopped
  
• 6 fl oz whipping cream
  
• 3/4 c macadamia nuts, toasted and coarsely chopped
  

Over medium heat in heavy small saucepan, scald half and half. Remove from heat. Whisk egg yolks, sugar, vanilla, and salt in medium bowl. Gradually whisk hot half and half into the egg mixture in the bowl. Return the mixture to the saucepan and stir over medium-low heat until it thickens and leaves a path on the back of a spoon when finger is drawn across it, about 8 to 10 minutes; do not boil. Remove the pan from heat and add white chocolate, whisking until melted and smooth. Stir in cream. Strain mixture into another bowl or container, and cover. Refrigerate until well chilled.

Transfer custard to ice cream maker and process according to maufacturer's instructions. Add nuts when ice cream is almost set. Freeze in covered container.

Keywords: Dessert, Intermediate, Snack, Ice Cream, Ice Cream Maker

( RG1338 )