Macadamia nut ice-cream: the recipe!

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Ok, so I know its not quite the weather for ice-cream, but given that I have received a number of requests from people asking for my recipe for macadamia nut ice-cream following my recent post on activated macadamia nuts, I just have to share this with you. When something tastes this good, who cares about the weather?!?

1 tablespoons vanilla bean powder
5 egg yolks from pastured hens (reserve the whites for omelettes or scrambled eggs)
500g full fat cream
3 tablespoons maple syrup (could substitute raw honey)
120g activated macadamia nuts

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Pulse nuts in food processor until roughly chopped. Remove from food processor. Add all other ingredients to food processor and blend until well mixed.  Pour into a bowl and stir in roughly chopped nuts. Pour into small glass containers and freeze. 

Take glass container of ice cream out of freezer and place at room temperature about 10-15 minutes before serving to soften.

I dare you to stop at one scoop (I couldn't!). Enjoy!

Activated macadamia nuts - limited supply!

I recently got my hands on some organic (but non-certified) macadamia nuts from Byron Bay which I have been activating (long-soaking then dehydrating) for the past week.

I only have a very limited supply:

• 4 large (500g) bags $29
• 1 medium (300g) bag $19
• 3 small (120g) bag $9

If you would like to purchase, just drop me a line so I can keep a bag aside for you and let me know when you can collect from my home in Bronte.

I'll be making a batch of macadamia nut icecream tonight!

For more information on activated nuts, click here.