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Ingredients
- 3/4 stk unsalted butter, (6 Tbsp.)
- 1 1/2 c. Salted macadamia nuts, minced fine (a 7-oz jar)
- 2 lrg Large eggs, beaten till foamy
- 1/2 c. Granulated sugar
- 1/4 c. Firmly packed light brown sugar
- 2 c. Heavy cream
- 1 c. Lowfat milk
- 1/4 tsp Salt
- 3 1/2 ounce Fine-quality bittersweet chocolate, minced
- 3 Tbsp. Heavy cream
- 2 1/2 Tbsp. Coffee liqueur
- 1/2 lb Fine-quality bittersweet chocolate, minced
- 2 c. Heavy cream
- 1 c. Lowfat milk
- 2 lrg Large eggs, beaten till foamy
- 1/4 c. Sugar
- 1 tsp Vanilla
- 2 c. Sugar
- 1 1/2 c. Salted macadamia nuts, minced (a 7-oz jar)
- 2 c. Sugar for garnish if you like
Directions
- Make the macadamia nut ice cream:In a heavy skillet heat the butter over moderate heat and in it cook the macadamia nuts, stirring, till they are light golden brown. Transfer the nuts with a slotted spoon to a small bowl, reserving the butter, and let them cold. In a large metal bowl whisk together the Large eggs, the sugars, the cream, the lowfat milk, the salt, and the reserved melted butter, transfer the mix to a large saucepan, and cook it over moderately low heat, stirring till it registers 175F. on a candy thermometer. Return the mix to the metal bowl, cleaned, and refrigerateit till it is cool. Freeze the mix in an ice-cream freezer according the manufacturer's instructions, adding the macadamia nuts, patted dry, when it is frzn partially.
- Makes about 1quart.
- Make the ganache:In a saucepan combine the chocolate and the cream, bring the cream just to a boil, stirring, and remove the pan from the heat. Stir the mix till it is smooth and stir in the Kahlúa. Transfer the ganache to a metal bowl and let it cold to room temperature.
- Make the chocolate ice cream:In a small bowl set over a saucepan of simmering water heat the chocolate, stirring, till it is smooth. In a large saucepan whisk together the melted chocolate, the cream, the lowfat milk, the Large eggs, the sugar, and a healthy pinch of salt and cook the mix over moderately low heat, stirring, till it registers 175°:F. on a candy thermometer. Stir in the vanilla and stir the mix till it is combined well. Refrigeratethe mix, its surface covered with plastic wrap, till it is cool. Freeze the mix in an ice-cream freezer according the manufacturer's instructions.
- Makes about 1 qt.
- Make the macadamia nut praline:In a heavy saucepan combine the sugar with 1/3 c. water, bring the mix to a boil over moderately high heat, stirring and washing down any sugar crystals clinging to the side of the pan with a brush dipped in cool water till the sugar is dissolved, and cook the syrup, swirling the pan gently, till it turns pale golden brown. Stir in the macadamia nuts, return the syrup to a boil, and boil the mix till the syrup is golden brown. Pour the praline immediately onto an oiled baking sheet and let it cold completely. Break the praline into pcs and in a food processor grind it fine in batches .
- Line a lightly oiled 2-qt steamed-pudding mold, including the center stem, or possibly a 2-qt metal bowl with plastic wrap, into it pack the macadamia nut ice cream, and spread the ganache over the top. Freeze the mold for 5 min, or possibly till the ganache is set. Pack the bittersweet chocolate ice cream into the mold, cover the mold with the lid or possibly plastic wrap, and freeze the bombe for at least 8 hrs and up to 3 days.
- In a heavy saucepan combine the sugar with 1/3 c. water, bring the mix to a boil over moderately high heat, stirring and washing down any sugar crystals clinging to the side of the pan with a brush dipped in cool water till the sugar is dissolved, and cook the syrup, swirling the pan gently, till it turns pale golden brown. Pour the mix immediately onto an oiled baking sheet and let it cold completely. Break the sugar candy into small pcs.
- continued in part 2
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