Made with Australia's own macadamia nuts, this ice cream starts with a custard base infused with freshly grated ginger. The ginger's gentle heat balances the ice cream's creamy sweetness for a distinctive flavour profile.
Heat the milk, cream, half the sugar and grated ginger in a pan for 10 minutes, up to just below boiling.
Slowly pour the hot mixture into the egg yolks whisked with the remaining sugar, then return to the pan and cook over low heat for 10 minutes until thickened.
Strain the mixture and chill it in the refrigerator for at least 60 minutes.
Churn the chilled mixture in an ice cream maker for 15 minutes until thick, fold in the chopped macadamias and freeze until firm.
Pour the egg yolk into the hot cream mixture slowly while whisking constantly, or it will curdle. Chill the mixture thoroughly for at least 60 minutes before churning, a warm base stays too soft in the machine. Allergens: contains milk and dairy, egg and tree nuts (macadamia).
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