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    Butter-Macadamia Ice Cream


    Source of Recipe


    © Recipe copyright rjgainey

    List of Ingredients




    3 cups heavy cream
    2 large eggs + 3 large egg yolks (save the extra whites for meringue or
    omelets)
    3/4 cup granular Splenda sugar substitute
    1/4 teaspoon salt
    1/4 teaspoon butter flavor
    2 teaspoons vanilla extract
    1/2 teaspoon almond extract
    1/2 cup chopped macadamia nuts (--or other nuts such as pecans, chopped
    small enough to eat easily)

    Recipe



    Pour heavy cream into a heavy-bottomed 3-quart saucepan and place over
    medium heat. Bring to a low boil, stirring constantly so the cream does not
    scorch or boil over. Remove from heat.

    In a large bowl, place eggs, egg yolks, Splenda, salt, and butter flavor.
    Using a hand mixer beat together until thickened and smooth.

    Using a ladle, remove about a cup of the hot cream from saucepan and
    gradually whisk into egg mixture (this tempers the eggs so they won't
    curdle). Whisking, pour tempered egg mixture into remaining cream in
    saucepan. Place over medium heat and whisk until slightly thickened, 1 to 2
    minutes. Pour into a clean bowl, whisk in vanilla and almond extracts; cover
    loosely (using a clean towel) and let stand until custard is completely
    cooled to room temperature, about 1 1/2 hours. Refrigerate 2 hours, until
    well chilled, or cover tightly and refrigerate overnight.

    Freeze in ice cream maker according to manufacturer's directions. Add
    chopped nuts 15 minutes before freezing process is complete. Ice cream will
    be soft freeze stage. Store in freezer for at least an hour to have firmer
    ice cream.

 

 

 

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