This Raspberry, Macadamia, Pistachio and White chocolate ice-cream is totally amazing, but yes, a little naughty with the choc chips – but it’s ice-cream and this is goooooooood!!!  At least there’s no preservatives, no harmful additives and especially no 160b!  It’s easy to make but because it doesn’t have any additives it will set hard.  We just get it out when we start to eat dinner so by the time we’re ready for dessert it will be soft enough to scoop and eat.

Related recipe: vanilla bean paste

February 20, 2018
  • 10m
  • 6h
  • 6h 10m

Ingredients

  • 4 egg
  • 1 handful of macadamia nuts
  • 1 handful of pistachios
  • 2 handfuls of frozen raspberries
  • 1 pinch salt
  • 1 tsp. vanilla bean paste
  • 200 g raw sugar
  • 500 g milk
  • 500 g cream
  • 1/2 a packet of white chocolate chips

Instructions

Thermal Cooking Method

  1. Separate the egg whites from the egg yolks then add the egg yolks, cream, milk, raw sugar, vanilla paste, and salt into the mixing jug and cook for 5 minutes/80ºC/speed 4.
  2. Place the mixture into a flat container (Iike a pyrex lasagna dish) and put it into the freezer for 6 hrs (until firm but NOT frozen).
  3. Remove the ice cream from the freezer and cut into ice cube-sized pieces. Place ice cream pieces into mixing jug and blend for 15 seconds/speed 9. Then mix 10 seconds/speed 4.
  4. Add the pistachios, macadamia nuts, white choc chips and raspberries and mix with a spatula until combined.
  5. Tip the mixture into a loaf tin and freeze for another 4-6 hours, or until frozen.
  6. Serve with some fresh raspberries and pistachios scattered over the top.

Traditional Cooking Method

  1. Separate the egg whites from the egg yolks then add the egg yolks, cream, milk, raw sugar, vanilla paste, and salt into a pot and whisk well. Heat to a med-high heat, whisking continuously.
  2. Once bubbly and starting to boil, reduce heat to a slow simmer, then allow to cook for 5 minutes.
  3. Place the mixture into a flat container (Iike a pyrex lasagna dish) and put it into the freezer for 6 hrs (until firm but NOT frozen).
  4. Remove from the freezer and blitz ice cream using a blender or stick blender on medium speed until well combined.
  5. Add the pistachios, macadamia nuts, white choc chips and raspberries and mix with a spatula until combined.
  6. Tip the mixture into a loaf tin and freeze for another 4-6 hours, or until frozen.
  7. Serve with some fresh raspberries and pistachios scattered over the top.