Macadamia Milk:
1 cup unsalted macadamias
1 tsp vanilla extract
1 Medjool date, pitted
4 cups water
Macadamia Butter:
500g raw or roasted macadamias
Chocolate Macadamia Ice Cream:
3 cups macadamia milk (recipe below)
2/3 cup cream
1 vanilla bean, split lengthways, seeds scraped
6 egg yolks
1/4 cup golden caster sugar
1/4 cup cocoa, sifted
50g dark chocolate, melted
1/2 cup macadamia butter (recipe below)
Affogato:
4 scoops chocolate macadamia ice cream (recipe below)
4 double espresso coffees
4 shots Frangelico, optional
1/4 cup macadamias, roasted, finely chopped
Chocolate coated macadamias, to serve
Macadamia Milk:
Blend the macadamias, vanilla, date and water in a high performance blender at medium to high speed until creamy white.
Pour into a clean, sterilised glass bottle.
Store for about 4 days in the fridge.
Macadamia Butter:
Place the macadamias in a food processor. Blend for 3 to 6 minutes depending on how thick you like it. Generally 3 minutes for a thicker butter and up to 6 minutes for a very smooth butter.
Chocolate Macadamia Ice Cream:
Place the milk and cream in a saucepan. Scrape in the vanilla seeds and add the bean. Bring to the boil, then turn off the heat and set aside for 10 minutes to infuse. Place the egg yolks, sugar and cocoa in the bowl of an electric mixer. Beat until pale, add the melted chocolate. Carefully pour the milk over the egg mixture, then return to a clean saucepan.
Cook over a low heat, stirring, for about 5 minutes until it is slightly thickened and coats the back of a wooden spoon.
Stir through the macadamia butter, set aside to cool then refrigerate for 30 minutes. Place into a plastic container in the freezer until frozen on the edges. Remove from the freezer and beat with an electric beater then re-freeze. Repeat this process 2 more times. (If you have an ice-cream machine, churn the mixture according to manufacturer’s directions).
Place a scoop of chocolate macadamia ice cream in 4 coffee cups. Spoon the coffee and Frangelico (if using) over the top, sprinkle with roasted macadamias and top with the chocolate coated macadamias. Serve immediately.
Credits: Australian Macadamias
Photo Credits: Australian Macadamias
