Coconut Cream Macadamia Brittle
Coconut Cream-Macadamia Brittle Ice Cream
6 eggs 2 (16-oz) containers of whipping cream
3/4 cup sugar 2 tablespoons coconut flavoring
3 cans coconut cream (13.5 oz.) 5 cups chopped “Macadamia Brittle” (see below for recipe)
Beat eggs for 1 minute in large pot; beat in sugar and the 3 cans of coconut cream. Stir continually over medium heat until almost boiling then pour
into large chilled bowl. Put in refrigerator or freezer until completely cold. Stir in the whipping cream and flavoring. Then add in the brittle and
pour into ice cream freezer. Process per your freezer unit directions. This makes a nice double batch to share with family and friends.
3 cups macadamia nuts 1 teaspoon salt
3 cups sugar 1 teaspoon baking soda
1 cup light corn syrup 3 teaspoons butter
1/2 cup hot water
Put sugar, syrup and hot water in large pot with good handle. Stir together and cook over med-high heat. Secure candy thermometer in place (make
sure it is not touching bottom of pot) and boil until 265 degrees, stirring occasionally to keep from boiling over. While waiting, spray a 2 1/2-3 feet
sheet of heavy foil with cooking spray and turn up all ends about 1 inch. Also put salt, soda, and butter in small measuring cup for later.
Once mixture reaches 265 degrees, pour in the pre-measured nuts and stir constantly until temperature reaches 300 degrees.
Quickly do the following: Remove the candy thermometer, dump in salt, soda, and butter. Stir quickly until well mixed, then quickly spread
mixture on the foil to cool and harden. Break into pieces so that it can be chopped more easily.