I was scared of the dark, as most wee ones are, with each and every bump in the night amplified in my head. I would often have a sleepover at my Nonna’s house, and with my Nonno having passed many years earlier, her queen-size bed was only half full. It was my spot when I’d come to stay. She would let me cuddle up next to her, allay my fears by promising (read: fibbing) her toy poodle would scare off any monsters, and just before bed, we’d have a mug of warm milk and honey. Milky-sweet and soothing, it was to help me sleep, and it often did. If I could embody this home remedy in an ice-cream, this is the one.
Although it’s only the end of winter, I felt it fitting to use up the egg yolks in my fridge in this ice-cream recipe I’ve wanted to try for years. The page had been ripped from a very old issue of New Idea (thanks, Mum) and has significantly yellowed, totally vintage. Creamy, rich and oddly warming, the roast macadamias give it a real grown-up touch, perfectly complementing the honey. Try to use good-quality honey that can lend a distinctive taste as well as sweetness. Serve in your finest waffle cone, or eat straight from container (guilty, as charged).
honey + roast macadamia ice-cream – adapted from New Idea – refined-sugar free, gluten free
- 3 cups whipping cream
- 1/2 cup macadamias
- 4 whole eggs, plus 2 extra egg yolks
- 3/4 cup good quality honey
here’s what you do…
- Preheat oven to 180C. Place cream into a medium-sized sauce pan and gently bring to a simmer.
- Place nuts on a baking tray and roast for 8 or so minutes, watching carefully so they don’t burn. You want them to be slightly golden brown. Chop roughly.
- Place the eggs, yolks and honey in a medium-sized bowl and whisk until combined. Once cream has come to a simmer, slowly pour into the egg mixture, whisking constantly so as not to curdle the eggs. Pour the entire mix back into the saucepan, and place over low heat, stirring constantly until it thickens (about 5-8 min). You want the mix to coat the back of a wooden spoon.
- Strain the custard and freeze according to manufacturer’s instructions, popping the nuts in about 10 minutes before the end of the freezing cycle (once the ice-cream has significantly frozen and thickened up so the nuts don’t fall to the bottom of the mix). If you don’t have an ice-cream machine, pour into a deep tray, cover and freeze until there is a solid rim of frozen custard around the rim. Transfer to a chilled bowl, beat vigorously with electric beaters, and stir in the nuts. Return to the tray and freeze until firm.