White Chocolate Ice Cream With Macadamia Nuts - Cuisinart ICE50BCU User Manual

White Chocolate Ice Cream with Macadamia Nuts

280ml whole milk
300ml double cream
150g granulated sugar
4 large eggs
200g white chocolate, chopped
1 tbsp brandy
1 tsp vanilla extract
1 tsp almond extract
50g milk chocolate, cut into cm chunks
40g macadamia nuts, toasted and chopped
ß Combine the milk and cream in a saucepan and bring to a simmer over a medium-low heat. In a medium
bowl, beat the sugar and eggs until thick and pale.
ß Pour a small amount on the hot milk into the egg mixture and stir. Then stir the egg mixture back into
the milk mixture and cook over a low heat, stirring constantly until warmed through, do not allow to boil.
ß Add the white chocolate, and stir in until completely melted. Stir in the brandy, vanilla and almond ex-
tract. Remove from the heat, transfer to a bowl, cover and chill for at least 8 hours.
ß When completely chilled, pour the mixture into the mixing bowl.
ß Attach the motor arm to the housing with the mixing paddle and lid in correct position. Set the timer to
35-45 minutes for soft ice cream and 45-60 for hard ice cream, the mixing process will begin.
ß 5 minutes before the end of mixing, add the milk chocolate and Macadamia nuts. And continue to mix for
the last 5 minutes.
ß When fi nished an audible tone will sound, ice cream is ready to serve.
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