Guest chefs

Rowse ChocoBee and macadamia brittle ice cream

  • 25 mins to prep
  • 30 mins to cook
  • Serves 12
This recipe uses:ChocoBeeWhere to buy

About

Ice cream is one of my favourite treats and that is no matter the weather.


It is great on brownies and crumbles during the winter and refreshing on a hot summer day.


When it comes to making dessert, I love a combination of textures. Soft with crunchy, cold with hot. Here I am using some macadamia brittle to add some crunch to the softness of the ice cream. Feel free to substitute the macadamia nuts with almonds, peanuts, brazil nuts, or pecan nuts. I have found that the macadamia brittle is also great to nibble on. When working with cocoa, I have found that adding a small amount of coffee help elevate the cocoa flavour. In this recipe, I am using Rowse ChocoBee spread which gives the ice cream a rich and delicious flavour. You can also make some Rowse ChocoBee sauce to drizzle over your ice cream when serving, by gently warming the spread.


Hermine, Semi-finalist of The Great British Bake Off 2020

H
Recipe by:Hermine
Share recipe on:

Ingredients

Top tip: Tick off the items you've already got, so you can quickly see what's left to buy

For the macadamia nut brittle

  1. 1

    Butter a baking sheet or use a silicone mat and set aside.

  2. 2

    Using a saucepan, make some caramel by add the caster sugar, the glucose syrup, and cook on a low to medium heat until golden brown.

  3. 3

    Add the macadamia nuts and vanilla to the caramel and stir.

  4. 4

    Take the pan off the stove and add the butter, salt and bicarbonate of soda.

  5. 5

    Pour the mixture on the tray or silicone mat. Spread it around and allow it to cool completely.

  6. 6

    Break it in small pieces ready to be added to your ice cream.

For the ice cream

  1. 1

    In a saucepan, add the double cream and coffee powder and bring it to a simmer.

  2. 2

    Remove the pan from the stove, add the Rowse ChocoBee spread and stir until dissolved and smooth. Set aside.

  3. 3

    In a separate saucepan, add the milk and salt and bring to a simmer.

  4. 4

    In a separate bowl, whisk the egg yolks until well combined. Pour the warm milk over the egg yolks slowly, while continuously mixing.

  5. 5

    Return the mixture to the saucepan and continuously mix with a spatula until the mixture has thickened and coats the spatula.

  6. 6

    Strain the custard into the Rowse ChocoBee mixture and stir until well combined and smooth.

  7. 7

    Add the vanilla, the condensed milk and stir. Allow the mixture to cool and then refrigerate until cold.

  8. 8

    Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.

  9. 9

    Toward the end of your ice cream cycle, when it is soft and set, sprinkle over the macadamia nut brittles. Mix well to combine, pour into a container and freeze until ready to enjoy.

Share recipe on:

Recipes you might like...

Up next

Keep scrolling to see...

Rowse ChocoBee banana muffins...