Dessert

Roasted macadamia and ginger ice-cream

Name: Roasted macadamia and ginger ice-cream
Prep time: 60 min
Cook time: 5 min
Total time: 65 min
Yield: 6
Ingredients: 1L good-quality vanilla ice-cream; 3 tablespoons preserved ginger in syrup, finely chopped; 1 cup roasted macadamia nuts, roughly chopped, plus extra to garnish; 125g dark chocolate; 3/4 cup (185ml) thin cream

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Want gourmet ice-cream without the effort? This recipe has you sorted!

1L good-quality vanilla ice-cream
3 tablespoons preserved ginger in syrup, finely chopped
1 cup roasted macadamia nuts, roughly chopped, plus extra to garnish
125g dark chocolate
3/4 cup (185ml) thin cream

Method

1.

Leave the ice-cream at room temperature for about 20 minutes to soften. Stir in the chopped ginger and nuts, then place into a 1 litre terrine mould (we used a triangular one) lined with plastic wrap, and refreeze until firm.
2.

Place the chocolate and cream in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water) until the chocolate melts. Stir to combine, then sit at room temperature to cool slightly.
3.

To serve, slice the ice-cream into 2cm-thick slices and serve 2 slices per person. Drizzle with chocolate sauce and garnish with extra nuts.