MILK CHOCOLATE ICE CREAM WITH MACADAMIA NUTS RECIPE

This is a classic ice cream made from a custard base. Macadamia nuts make this special but you could substitute toasted almonds.

1 cup (250 ml) whipping cream
1 cup (250 ml) homogenized milk
5 egg yolks
1/4 cup (50 ml) granulated sugar
Pinch of salt
8 oz (250 g) finely chopped milk chocolate
1/4 tsp (1 ml) vanilla
1/2 cup (125 ml) toasted, chopped macadamia nuts 

1. In a medium saucepan, bring the cream and milk to a boil. Meanwhile, whisk together the egg yolks, sugar and salt. Slowly whisk the hot milk mixture into the egg yolks, then place the mixture in a clean saucepan over a low heat.

2. Cook, stirring, until slightly thickened or the mixture reaches 176°F (80°C). Strain the mixture immediately into a bowl containing the finely chopped chocolate and vanilla. Stir to melt the chocolate, then set the bowl over ice and stir until cool. Refrigerate overnight.

3. Next day, freeze in an ice cream machine according to the manufacturer's instructions. Once it is thick, stir in the macadamia nuts.

Makes 4 cups (1 L)