Method

• 1.
  Line a medium baking tray with baking paper. Reserving 50g macadamias, sprinkle remaining nuts over tray.
• 2.
  Combine the sugar and 100ml water in a saucepan and stir over low heat until the sugar dissolves. Increase heat to medium and cook without stirring, brushing down the sides of the saucepan with a damp pastry brush, until the sugar is a golden caramel colour. Remove from heat and quickly pour over macadamias in a thin layer. Set aside to cool.
• 3.
  When macadamia brittle is set, break up roughly and place in a food processor.
• 4.
  Pulse 1-2 times, until just crushed. Fold into the softened ice cream, then place in the freezer to refreeze.
• 5.
  To serve, place 1 scoop of ice cream in each serving glass, drizzle with caramel sauce and sprinkle with some chopped macadamias. Add another scoop of ice cream and repeat with the sauce and nuts.