This is not your usual homemade ice cream recipe in that it is ridiculously quick easy to whip up and requires no ice cream machine. The classic salted caramel flavour pairs excellently with the warm nutty flavour of the toasted macadamias giving you a rich, creamy decadent ice cream with a delicate crunch.
Salted caramel and macadamia ice cream
Ingredients
- 360 g tin of caramel treat
- 300 ml whipping cream
- 2 tsp pink Himalayan Sea salt
- 50 g toasted macadamia nuts, chopped
Instructions
- Preheat the oven to 140°C
- Spread the macadamia nuts onto a baking tray and toast for 10 minutes until golden in colour
- In a mixer, mix together the caramel, cream and salt until you get a thick, creamy mixture
- Fold in the toasted macadamia nuts
- Pour the mixture into a ½ L container and place into the freezer overnight to set
