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Roasted macadamia & ginger ice-cream
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Prep Time:
60 minutes
60 minutes
Cook Time:
5 minutes
5 minutes
Total Time:
65 minutes
65 minutes
Elevate vanilla ice cream with gourmet mix-ins for a stunning dessert.
Ingredients:
- 1L good-quality vanilla ice-cream
- 60.00 ml preserved ginger in syrup, finely chopped
- 250.00 ml roasted macadamia nuts, roughly chopped, plus extra to garnish
- 125g dark chocolate
- 185ml cream
Instructions:
- Soften the ice-cream at room temperature for 20 minutes. Mix in the chopped ginger and nuts, then transfer the mixture to a 1-litre terrine mold lined with plastic wrap. Freeze until firm.
- Melt the chocolate and cream together in a heatproof bowl over simmering water, making sure the bowl doesn't touch the water. Stir until smooth, then let it cool slightly at room temperature.
- Slice the ice-cream into 2cm-thick slices. Serve 2 slices per person. Drizzle with chocolate sauce and garnish with extra nuts before serving.
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