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 2. 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.
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).
You can fold through the caramel with the honeycomb and macadamia to create a swirl if you prefer – all up to you Hope you enjoy this Summer perfect recipe 🙂
Thanks for stopping by – until next time!