Vanilla Ice Cream with Salted Caramel & Macadamia Praline

An ultra-indulgent ice cream where vanilla sweetness meets a smooth salted caramel swirl, enhanced by the irresistible crunch of macadamia praline. A rich and textured recipe, perfect for premium frozen creations.

Ingredients:

• 500 g whole milk
• 250 g 35% whipping cream
• 90 g caster sugar
• 40 g DE40 glucose
• 25 g inverted sugar
• 6 g stabiliser
• 5 g Perle de Vanille premium
• 80 g egg yolks

Method:

• Heat milk, cream and inverted sugar.
• Mix sugars with stabiliser and glucose.
• Whisk yolks with dry mix.
• Cook to 82°C (custard stage).
• Add vanilla and blend at 60°C.
• Chill and mature for 24 hours.
• Churn.

Ingredients:

• 150 g caster sugar
• 40 g glucose syrup
• 40 g inverted sugar
• 120 g hot 35% cream
• 60 g salted butter
• 2 g sea salt
• 2 g vanilla extract L200

Method:

• Make a dry caramel with sugars and glucose.
• Gradually add hot cream.
• Incorporate butter off heat.
• Add salt and vanilla.
• Blend until smooth.
• Cool quickly.

Ingredients:

• 110 g whole macadamia nuts
• 200 g muscovado sugar
• 80 g 35% cream
• 30 g butter
• 2 g vanilla extract L200

Method:

• Roast macadamias at 150°C.
• Cook sugar and cream to 115°C.
• Add butter off heat.
• Add vanilla and nuts.
• Cool, set and break into pieces.