INGREDIENTS

INSTRUCTIONS

Make the macadamia nut ice cream:  In a heavy skillet melt the butter
over moderate heat and in it cook  the macadamia nuts, stirring, until
they are light golden. Transfer  the nuts with a slotted spoon to a
small bowl, reserving the butter,  and let them cool. In a large metal
bowl whisk together the eggs, the  sugars, the cream, the milk, the
salt, and the reserved melted  butter, transfer the mixture to a large
saucepan, and cook it over  moderately low heat, stirring until it
registers 175F. on a candy  thermometer. Return the mixture to the
metal bowl, cleaned, and chill  it until it is cold. Freeze the mixture
in an ice-cream freezer  according the manufacturer's instructions,
adding the macadamia nuts,  patted dry, when it is frozen partially.
Makes about 1 quart.  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  mixture until it is smooth and
stir in the Kahlúa. Transfer the  ganache to a metal bowl and let it
cool to room temperature.  Make the chocolate ice cream:  In a small
bowl set over a saucepan of simmering water melt the  chocolate,
stirring, until it is smooth. In a large saucepan whisk  together the
melted chocolate, the cream, the milk, the eggs, the  sugar, and a
pinch of salt and cook the mixture over moderately low  heat, stirring,
until it registers 175&#176:F. on a candy  thermometer. Stir in the
vanilla and stir the mixture until it is  combined well. Chill the
mixture, its surface covered with plastic  wrap, until it is cold.
Freeze the mixture in an ice-cream freezer  according the
manufacturer's instructions. Makes about 1 quart.  Make the macadamia
nut praline:  In a heavy saucepan combine the sugar with 1/3 cup water,
bring the  mixture 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 cold water until the sugar is dissolved, and cook the
syrup, swirling the pan gently, until it turns pale golden. Stir in
the macadamia nuts, return the syrup to a boil, and boil the mixture
until the syrup is golden. Pour the praline immediately onto an oiled
baking sheet and let it cool completely. Break the praline into  pieces
and in a food processor grind it fine in batches .  Line a lightly
oiled 2-quart steamed-pudding mold, including the  center stem, or a
2-quart 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
minutes, or until the ganache is set. Pack the  bittersweet chocolate
ice cream into the mold, cover the mold with  the lid or plastic wrap,
and freeze the bombe for at least 8 hours  and up to 3 days.  In a
heavy saucepan combine the sugar with 1/3 cup water, bring the  mixture
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
cold water until the sugar is dissolved, and cook the  syrup, swirling
the pan gently, until it turns pale golden. Pour the  mixture
immediately onto an oiled baking sheet and let it cool  completely.
Break the sugar candy into small pieces. continued in  part 2

A Message from our Provider:

“Some people look down on others because they don’t look UP to God.”