Macadamia & Honeycomb Ice-cream with a Brown Sugar Syrup

Macadamia & Honeycomb ice-cream with a brown sugar syrupMacadamia 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

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

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 🙂
Thanks for stopping by – until next time!


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