Well, to get on with the story, I made macadamia milk last week and had plenty lurking in my fridge. I was wondering what to do with it and decided on ice cream as hubby is very fond of it. So I checked out Nigella's no-churn ice cream, and using that recipe as a base, I concocted my own version with macadamias and chocolate.
225 mls thickened cream
150 mls macadamia milk
175g condensed milk
80g roasted and chopped macadamias
60g dark chocolate chopped into shards (or bashed up with a muddler)
Place the cream, the macadamia and condensed milks into a mixing bowl
Grab your electric beaters and start whizzing till it becomes softly whipped and nicely aerated
Add the nuts and chocolate- I bashed up both with my muddler as I find chopping them very tedious and it is a wonderful workout and tension-reliever to bash away at them
Place in the fridge overnight or for about 8 hours if you can't wait
Take it out about 20 minutes before you want to eat it as it freezes rather hard
I served this with chocolate and potato cake; Mr Pickings was very happy! You could try other milks and nuts; the hazelnut milk I found last week at the health store for instance with roasted hazelnuts. Maybe almond milk and roasted almonds could also be a goer.
|kitchen smelt divine with nuts roasting|
|bashing up the chocolate and nuts=so much fun|
|those ice cream containers get a workout in my kitchen|