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Ingredients
- 2/3 c. granulated sugar
- 1/4 c. butter, cut into small pcs (1/2 stick, see note)
- 1/2 c. half-and-half
- 1/4 tsp salt
- 2 x Large eggs
- 1/4 tsp salt
- 2/3 c. granulated sugar
- 2 1/2 c. half-and-half
- 1 tsp vanilla
- 3/4 c. minced salted macadamia nuts
Directions
- To make caramel sauce: Pour sugar into small, heavy-bottomed pan. Place over medium heat and let sugar heat to a dark brown liquid. Stir in butter and half-and-half (mix will sputter, so be careful). Stir over medium heat till mix comes together as a sauce. Stir in salt. Remove from heat.
- To make vanilla ice cream base: In heat-proof bowl, beat together Large eggs and salt. Set aside.
- In heavy-bottomed pan, combine sugar and half-and-half. Bring to a simmer.
- Pour about 1/2 c. of the mix into egg mix and beat. Return mix to pan, and cook slowly over low heat till thickened to sauce consistency and it coats the back of a spoon. Remove from heat. Stir in vanilla. Strain into bowl.
- Cover and chill till cool.
- If caramel sauce is too thick to pour, microwave on low 30 seconds.
- Make ice cream according to manufacturer's directions. While ice cream is still soft but almost hard, drizzle in caramel sauce and nuts. Continue to churn ice cream just to mix ingredients. Remove from machine and serve or possibly freeze immediately.
- Note: Use real butter or possibly stick margarine. Don't substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.
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