Macadamia & Honeycomb Ice-cream with a Brown Sugar Syrup

As Summer approaches our days on this side of the globe are growing warmer, warmer and warmer! Last week we almost reached 40C! So, sadly it’s time to put those comfort warm puddings and pies aside and bring out the re-freshing and chilled ice-cream!
So when I stumbled upon this simple recipe from ABC delicious, Issue 122, December 2012/January 2012, pg 78, I thought it was only fitting to whip up this Summer favorite ready for the roasting hot weekend!
This simple home-made ice-cream is creamy, with the toasted macadamia providing a wonderfully nutty flavour and the chopped honey-comb bringing a crunch and sweet honey taste. The brown sugar syrup provides a deep caramel flavour and the coconut cream giving that yummy coconutty taste, even the subtly from the lime evening off all the sweet flavors and adding an edge to the syrup!

So, without further ado let me introduce you all to the new must make on those scorching days…

MACADAMIA & HONEYCOMB ICE-CREAM WITH A BROWN SUGAR SYRUP
Macadamia & Honeycomb ice-cream with a brown sugar syrup
Macadamia and Honeycomb Ice-creamIngredients:
600ml thickened cream
395g sweetened condensed milk
1 cup (150g) macadamias, toasted (you can set some aside as well as the honeycomb to garnish if you like)
200g honeycomb, chopped
mango wedges to serve

Brown Sugar Syrup:
1/2 dark brown sugar, or just dark sugar (depending on how strong the caramel taste you would like, the darker sugar providing the richer flavour – up to you!)
1/2 coconut cream
1/2 lime worth of juice

Method:
1. Toast the macadamias and chop or blitz into pieces and crush/cut up the honeycomb – both into preferable sizes for the ice-cream Toasted MacadamiaChopped Honeycomb2. Whip the cream to soft peaks, then fold through the condensed milk. Then fold through the honeycomb and macadamia. Pour into a shallow plastic container and freeze overnight. Macadamia and Honeycomb Ice-cream

Macadamia and Honeycomb Ice-creamThe syrup:
1. Heat the brown sugar in a small saucepan over low heat until it begins to soften, then add the coconut cream and stir to combine.
2. Simmer for 3 minutes, then remove from heat. Stir through lime juice and set aside to cool).Brown Sugar, Coconut and Lime Syrup

Alterations:
You can fold through the caramel with the honeycomb and macadamia to create a swirl if you prefer – all up to you 🙂Macadamia and Honeycomb Ice-creamMacadamia and Honeycomb Ice-cream with mangoHope you enjoy this Summer perfect recipe and have a great rest of the week!!
Thanks for stopping by – until next time!

Daisy and the Fox

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16 thoughts on “Macadamia & Honeycomb Ice-cream with a Brown Sugar Syrup

  1. The recipes you choose are incredible, beyond incredible. Love the macadamia and honey comb ice cream that you whipped up! Wow toasted macadamia and chopped up honeycomb never looked so good. And then you go ahead and add caramel! Wow 🙂

    • thank-you so much!! so kind of you! 🙂
      the recipes are always a joy to make 🙂
      all the flavours complement each other so well – thank-you for your lovely words! 🙂

  2. Ice cream is a new love of mine. I have made sorbets because I can make them tart in my ice cream maker but, now I am finding more and more uses for it. This just happens to be one of them!! 🙂 And I don’t even care that it’s cold…lol!

    • that’s great!! ice-cream is one of the best sweets ever! 🙂
      cold or hot – ice-cream awesomeness is unescapable! i couldn’t agree with you more 🙂

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