This decadent ice cream is loaded with maple coated macadamias and lots of maple syrup. If you love maple, you will love this!
1 c salted macadamias, roughly chopped
1/3 c maple syrup – grade B – if possible
2 large eggs
1/4 c sugar
3/4 c maple syrup – grade B – if possible
2 c heavy cream
1 c half and half or milk
Nut Praline Directions:
Heat 1/3 c maple syrup over medium high heat. When syrup begins to boil, reduce heat to medium. Allow syrup to boil and thicken for about 10 minutes, swirling pan to keep it from burning. Remove from heat and add nuts. Stir well with a metal spoon and then pour onto a pie tin and place in the freezer to harden and cool.
In a large bowl, beat eggs until light, lemony and fluffy; about two minutes. Whisk in sugar and maple syrup, until completely blended. Pour in cream and milk and whisk some more. Make sure all is happy and well mixed.
Place ice cream mixture into the frozen bowl of an ice cream maker. Turn on machine and let spin until it starts to slow down. This took about 15 minutes for me.
At this point, break up your frozen nuts and add them to the ice cream maker. When all are swirled in, stop machine. Scrape or spoon ice cream into a 2 quart container and place in freezer for about 4 hours.
*Total time includes freeze time
Other nuts may be used, such as walnuts and pecans.
Don’t like nuts? No worries! Just make the maple ice cream.
Keywords: maple ice cream, macadamia brittle ice cream, ice cream recipes with ice cream maker, macadamia nut recipes