 When the
temperature's rising, this nutty caramel ice-cream becomes a
frozen asset!
Preparation Time 15 - 25 minutes
Cooking Time 15 minutes
Ingredients (serves 12)
250ml (1 cup) milk
600ml thin cream
6 egg yolks
140g (2/3 cup) caster sugar
1/2 tsp vanilla extract
240g (2/3 cup) Nestle Caramel Top'n'Fill
80g (1/2 cup) unsalted macadamia nuts, coarsely chopped
24 wafer biscuits, to serve
Method
Combine milk and cream in a medium saucepan. Place over
medium heat and stir until heated through (do not boil).
Meanwhile, whisk the egg yolks, sugar and vanilla in a bowl
until thick and pale.
Gradually stir the milk mixture into the egg mixture. Pour
into a clean saucepan and place over low heat. Cook,
stirring with a wooden spoon, for 10 minutes or until
mixture coats the back of the spoon. Set aside for 10
minutes to cool slightly.
Pour the mixture into a shallow metal container. Cover with
foil and place in freezer for 2-3 hours or until almost
firm.
Use a metal spoon to roughly break up the ice-cream. Use an
electric beater to beat until smooth. Return to freezer for
3-4 hours or until almost firm.
Roughly break up the ice-cream. Place the caramel in a bowl
and whisk until smooth. Fold the macadamia nuts through the
ice-cream. Swirl the caramel through the ice-cream. Return
to the freezer for 2-3 hours or until firm.
Top half of the wafers with ice-cream. Top with the
remaining wafers. Divide the ice-cream sandwiches among
serving plates and serve immediately.
Notes & tips
Chill out any time with this sweet treat sandwiched in
wafers or scooped into an ice-cream cone.
Source: Australian Good Taste - January 2007 , Page 10
Recipe by Karen Parada, Holroyd, NSW (reader recipe)
More recipes at:
www.taste.com.au
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