INGREDIENTS

INSTRUCTIONS

FOR THE MACADAMIA NUT ICE CR
FOR THE GANACHE
FOR THE CHOCOLATE ICE CREAM
FOR THE MACADAMIA NUT PRALIN
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

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