Sweet Macadamia Toffee Crunch Ice Cream
A luscious homemade vanilla ice cream infused with crunchy macadamia toffee. Creamy, nutty, and perfectly sweet, this dessert is high in healthy fats, protein, and fiber, making it a satisfying treat for any occasion. Easy to make and impossible to resist, it’s perfect for sharing or enjoying a bowl of indulgence at home.
Equipment
- 1 medium saucepan
- 1 Large Saucepan
- 1 Mixing bowl
- 1 heat-resistant spatula
- 1 silpat or parchment paper
- 1 Pastry brush
- Ice cream maker
- 1 rolling pin (or food processor)
- Measuring Cups and Spoons
Ingredients
Macadamia Toffee Crunch:
- 1 cup sugar
- ¼ cup water
- ¼ cup unsalted butter
- 1 cup roasted macadamia nuts roughly chopped
Vanilla Ice Cream Base:
- 1 cup 250 ml whole milk
- Pinch of salt
- ½ cup sugar
- 1 vanilla bean split lengthwise (or 1 tsp vanilla paste)
- 2 cups 500 ml heavy cream
- 5 large egg yolks
- 1 tsp pure vanilla extract
Instructions
- Prepare the Macadamia Nuts: Start by preheating your oven to 350°F (175°C). Spread the raw macadamia nuts in a single layer on a baking tray. Roast them for about 5–6 minutes, keeping a close eye on them so they turn golden brown but don’t burn. This process enhances their natural buttery flavor and adds a lovely crunch to your ice cream. Once roasted, remove the nuts from the oven and allow them to cool completely before chopping roughly.
- Make the Macadamia Toffee Crunch: In a medium saucepan, combine 1 cup sugar and ¼ cup water. Place the pan over medium-high heat and gently swirl it occasionally to help dissolve the sugar. Avoid stirring with a spoon, which can encourage crystallization. Use a wet pastry brush to wipe down the sides of the pan to remove any sugar crystals for a smooth toffee.Once the sugar begins to take on a pale golden color, carefully add ¼ cup unsalted butter in chunks. Stir gently until fully melted and combined. Immediately add the roasted macadamia nuts and remove the pan from heat. Quickly pour the hot mixture onto a silpat or a sheet of parchment paper, spreading it evenly. Allow it to cool completely and harden. Once cooled, break the toffee into bite-sized pieces using a rolling pin or a light tap with a heavy object.
- Infuse the Milk with Vanilla: In a large saucepan, pour 1 cup whole milk, add a pinch of salt, and ½ cup sugar. Split a vanilla bean lengthwise and scrape out the seeds using the back of a knife. Add both the seeds and the pod to the milk. Cover the pan, remove it from heat, and let the mixture infuse for at least 1 hour at room temperature. This step allows the milk to absorb the rich, aromatic vanilla flavor.
- Prepare the Egg Yolks: While the milk is infusing, separate 5 large egg yolks into a clean bowl. Whisk them gently until smooth and slightly thickened. This will help them blend seamlessly into the hot milk mixture without curdling.
- Temper the Egg Yolks: Rewarm the infused milk gently on low heat until it is just warm, not boiling. Slowly pour about a quarter of the warm milk into the egg yolks, whisking constantly. This process, called tempering, prevents the yolks from cooking too quickly and forming scrambled eggs. Gradually add the remaining milk while continuing to whisk.
- Cook the Custard: Return the milk and egg yolk mixture to the saucepan over very low heat. Stir constantly with a heat-resistant spatula, scraping the bottom and sides of the pan to prevent scorching. Cook until the custard thickens enough to coat the back of the spatula, forming a smooth ribbon when you draw your finger across it. Do not let it boil. This slow cooking creates a creamy, rich base for your ice cream.
- Strain and Chill the Custard: Once thickened, pour the custard through a fine-mesh strainer into a large bowl containing the heavy cream (2 cups). Stir the mixture over an ice bath to cool it rapidly. This stops the cooking process immediately, ensuring a silky smooth texture. Remove the vanilla bean pod and stir in 1 teaspoon pure vanilla extract. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, for maximum flavor and optimal chilling.
- Churn the Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. The custard should thicken to a soft-serve consistency. The ice cream at this stage is creamy and slightly soft, perfect for folding in the toffee.
- Fold in the Macadamia Toffee Crunch: Gently fold the cooled macadamia toffee pieces into the churned ice cream. Use a spatula to evenly distribute the crunchy nuts and sweet toffee without breaking them into tiny fragments. The goal is to maintain distinct bites of toffee in every spoonful.
- Freeze Until Firm: Transfer the ice cream to an airtight container. Smooth the top with a spatula and cover with a lid or plastic wrap. Freeze for at least 4–6 hours, or until fully firm. This allows the flavors to meld beautifully and the texture to set perfectly.
- Serve and Enjoy: Before serving, allow the ice cream to sit at room temperature for 5–10 minutes to soften slightly for easier scooping. Serve in bowls or cones, and optionally sprinkle additional chopped macadamia nuts on top for presentation. Enjoy the perfect balance of creamy vanilla and crunchy nutty toffee in every bite!
Notes
- Use high-quality macadamia nuts for the best flavor and crunch. Raw nuts roasted at home are preferable to pre-roasted varieties for freshness.
- Keep a close eye on the toffee while cooking; sugar can quickly turn from golden to burnt. Removing it from heat at the right moment ensures a sweet, nutty flavor without bitterness.
- The vanilla infusion step is essential—allowing the milk to sit with the vanilla bean ensures a deeply aromatic ice cream base.
- Chop the toffee into uneven chunks to maintain textural contrast. Large pieces provide a satisfying crunch in every bite.
- This ice cream can be made a day ahead, allowing flavors to meld and making it perfect for entertaining or meal prep.
