Imagine a dessert that captures the essence of a tropical vacation in every single bite - creamy, luxurious, and bursting with exotic flavors. This Pineapple Macadamia Nut Ice Cream isn't just a dessert; it's a culinary escape that transforms ordinary moments into extraordinary memories. With its perfect balance of rich, velvety cream, sweet-tangy pineapple, and crunchy toasted macadamia nuts, this homemade treat will make you feel like you're lounging on a Hawaiian beach, even if you're just sitting in your kitchen.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup crushed pineapple, drained
- 3/4 cup sugar
- 1 cup macadamia nuts, chopped
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, combine the whole milk, sugar, and heavy cream. Heat over medium heat, stirring constantly until the sugar completely dissolves and the mixture is hot but not boiling.
- Remove the cream mixture from heat and let it cool slightly. Whisk in the vanilla extract to infuse flavor into the base.
- Transfer the mixture to a large bowl and refrigerate for about 2 hours until completely chilled. This helps create a smoother ice cream texture.
- While the base is chilling, toast the chopped macadamia nuts in a dry skillet over medium heat until golden and fragrant, stirring frequently to prevent burning. Set aside to cool.
- Drain the crushed pineapple thoroughly, pressing out excess liquid to prevent ice crystals in the final ice cream.
- Once the cream mixture is cold, pour it into an ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes.
- During the last 5 minutes of churning, gradually add the drained pineapple and toasted macadamia nuts to distribute evenly.
- Transfer the churned ice cream to a freezer-safe container, smoothing the top with a spatula. Cover tightly and freeze for at least 4 hours before serving.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
Tips
- Always use fresh, high-quality ingredients for the most vibrant flavor.
- Make sure to thoroughly drain the pineapple to prevent excess water from creating ice crystals.
- Toast the macadamia nuts carefully - their natural oils can burn quickly, so stir frequently.
- For an extra smooth texture, consider straining the cream mixture before chilling.
- If you don't have an ice cream maker, you can use the freeze-and-stir method, mixing the partially frozen mixture every hour to break up ice crystals.
- Let the ice cream soften for a few minutes before serving to achieve the perfect scoopable consistency.
- For added luxury, garnish with extra toasted macadamia nuts or a drizzle of caramel sauce when serving.
Nutrition Facts
Calories: 848kcal
Carbohydrates: g
Protein: g
Fat: 72g
Saturated Fat: g
Cholesterol: 126mg
