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

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 🙂
Thanks for stopping by – until next time!

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