Dessert

Macadamia and honeycomb ice cream with palm sugar sauce

Name: Macadamia and honeycomb ice cream with palm sugar sauce
Prep time: 370 min
Cook time: 5 min
Total time: 375 min
Yield: 6
Ingredients: 600ml thickened cream; 395g can sweetened condensed milk; 1 cup (150g) macadamias, toasted; 200g chopped honeycomb (see note); 1/2 cup (180g) palm sugar syrup (see note); 1/2 cup (125ml) coconut cream; 1 tablespoon lime juice; Mango slices, to serve

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6h 10m

05m

Macadamia and honeycomb ice cream with palm sugar sauce

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by Valli Little

delicious. team

Oct 03, 2015

Slip your spoon into this luscious home-made ice-cream with macadamia and honeycomb for crunch.

600ml thickened cream
395g can sweetened condensed milk
1 cup (150g) macadamias, toasted
200g chopped honeycomb (see note)
1/2 cup (180g) palm sugar syrup (see note)
1/2 cup (125ml) coconut cream
1 tablespoon lime juice
Mango slices, to serve

Method

1.

Begin this recipe a day ahead.
2.

Whip the cream to soft peaks, then stir through the condensed milk. Fold in the nuts and honeycomb (reserving some to garnish) and transfer to a shallow plastic container. Freeze overnight.
3.

The next day, combine palm sugar syrup, coconut cream and 1/4 cup (60ml) water in a small pan over medium-high heat, then bring to a simmer. Reduce heat to low and simmer for 3 minutes, then remove from heat. Stir in lime juice. Cool.
4.

Drizzle the ice cream with palm sugar sauce and serve with mango slices and reserved macadamias and honeycomb.