White Chocolate & Macadamia Praline Ice Cream By Dimi

Smooth white chocolate meets crisp macadamia praline in this indulgent homemade ice cream recipe by Dimi Jayawardene. Whip up creamy ice cream using the Smeg Stand Mixer & finish off with perfectly roasted macadamias using the Smeg Benchtop Combi Oven. A fantastic dinner party dessert that can be easily prepared the day before to allow plenty of time for freezing and beating steps, it is sure to impress!

For more delicious recipes follow Dimi on Instagram @celebratebydimi

Ingredients:

Ice Cream Base

• 3 cups full cream milk

• 290g white chocolate

• ¾ cup sugar

• 2 tsp vanilla extract

• 6 egg yolks

• 1 cup full cream milk

Macadamia Praline

• 120g macadamia pieces (1 packet)

• 1 cup caster sugar

• 2 tbsp water

Method:

Ice Cream Base

1. Heat the cream in a saucepan until it is just about to boil. Pour it over the white chocolate and let it sit for a few minutes to melt. Stir until smooth.

2. In a separate bowl, whisk together the egg yolks, sugar, vanilla, and milk until well combined.

3. Gradually whisk in the warm chocolate-cream mixture.

4. Transfer the mixture back into a saucepan and place it on low-medium heat. Stir continuously until it thickens slightly—it should lightly coat the back of a spoon. (White chocolate doesn’t thicken as much as dark chocolate, so don’t overcook.)

5. Remove from heat and allow the mixture to cool. To speed up the cooling process, pour it into a shallow dish and refrigerate.

6. Once the mixture is completely cool, pour it into your Smeg stand mixer with the Smeg flex edge beater or paddle attachment and beat for 15 minutes.

7. Transfer to a shallow dish or tray and  freeze until semi-frozen.

Macadamias

8. While your ice cream is freezing, preheat your Smeg combi oven to 160°C. Spread macadamia pieces on a baking tray and toast for about 10 minutes or until golden brown. Set aside.

Praline

9. In a saucepan, add the sugar and water over medium-low heat. Let the sugar dissolve, then gently stir as it melts.

10. Continue stirring until the sugar turns a deep golden caramel colour.

11. Remove from heat and carefully pour over the toasted macadamias, ensuring they are well coated.

12. Let the praline cool and harden, then break it into pieces.

13. Transfer to a food processor and blitz into a chunky, sandy crumb—be careful not to over-process.

To Finish

14. Take the semi frozen ice cream from the freezer and transfer to the stand mixer bowl. Beat the semi frozen mixture again in the Smeg stand mixer for another 15 minutes to incorporate air and create a creamy texture.

15. Gently fold in most of the macadamia praline, reserving a little for topping.

16. Pour the mixture into ice cream tubs or a large container and freeze until set.

17. Enjoy!

Serving Suggestion

Serve scoops with a drizzle of caramel sauce and a sprinkle of extra praline. Enjoy in a bowl or a crispy cone! Best eaten within a week.

Make Chocolate ice cream- substitute the white chocolate for dark chocolate.