Caramel Ice Cream with Choc-Macadamia Bits & Chocolate Sauce

I had promised to make the girls at my dance studio a batch of my home made ice cream for a few weeks now and thought (on my day off) it was high time to come through with the goods! It also just so happens to be one of my dance teacher’s birthday today, too. Perfect!

I wanted to try something a bit different to my usual go-to seriously rich chocolate with mix-ins ice cream. So I hunted around a bit for some ice cream recipes and finally found this Caramel Ice Cream recipe that looked quite nice. But, I couldn’t really fathom making plain ice cream, so I thought I’d make it a bit more interesting by adding in some chopped chocolate and macadamias as well as some yummy Haigh’s Chocolate Sauce (my Valentine’s gift).

caramel choc macadamia ice cream recipe

leftover ice cream in a teacup!

Caramel Ice Cream 

Ingredients:

  • 8 egg yolks
  • 350mL full cream milk
  • 250g caster sugar
  • 1 vanilla bean, split (or 1 teaspoon vanilla bean paste)
  • 300mL thick cream
  • 1 block macadamia chocolate
  • Chocolate sauce

Method:

  1. Lightly whisk egg yolks in a bowl
  2. Gently heat milk in a small saucepan over medium heat and pour over the eggs
  3. Stir well to combine, then set aside
  4. Place sugar and 2 tablespoons of cold water in a saucepan over low heat and stir to dissolve sugar
  5. Increase heat to medium and cook until mixture begins to turn a rich golden colour
  6. Add vanilla bean (or paste) and cook for a few seconds (don’t let the mixture get too dark or the ice-cream will be very bitter)
  7. Very carefully pour in the cream (it will splatter quite a lot at this stage)
  8. Reduce heat to low and stir to melt the lumps of caramel that have formed
  9. When it is smooth, stir in the egg mixture
  10. Continue to cook, stirring constantly, until the mixture thickens
  11. Transfer to bowl and leave in fridge for a few hours or overnight until cool
  12. When mixture is cooled, pour into ice cream maker and mix for 20-25mins
  13. Add in chopped macadamia chocolate and let mix for 5mins
  14. Transfer into freezer container one-third at a time, placing a thin layer of chocolate sauce between each layer
  15. Gently fold mixture a few times to create a swirl with the ice cream and the chocolate sauce
  16. Place covered in freezer

This ice cream is seriously rich! The recipe I used and modified only made a fairly small amount – if you make it you might like to try mixing it with some homemade vanilla bean ice cream as well, it may tone down the intense caramel flavour.

Good luck!

Eleanor x

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