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How to make Caramel and macadamia ice cream sandwiches

Yield = 12
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 250ml (1 cup) milk
  • 600ml thin cream
  • 6 egg yolks
  • 140g (2/3 cup) caster sugar
  • 1/2 teaspoon vanilla extract
  • 240g (2/3 cup) Nestle Caramel Top'n'Fill
  • 80g (1/2 cup) unsalted macadamia nuts, coarsely chopped
  • 24 wafer biscuits, to serve

Method

  • Step 1 Combine milk and cream in a medium saucepan. Place over medium heat and stir until heated through (do not boil).
  • Step 2 Meanwhile, whisk the egg yolks, sugar and vanilla in a bowl until thick and pale.
  • Step 3 Gradually stir the milk mixture into the egg mixture. Pour into a clean saucepan and place over low heat. Cook, stirring with a wooden spoon, for 10 minutes or until mixture coats the back of the spoon. Set aside for 10 minutes to cool slightly.
  • Step 4 Pour the mixture into a shallow metal container. Cover with foil and place in freezer for 2-3 hours or until almost firm.
  • Step 5 Use a metal spoon to roughly break up the ice-cream. Use an electric beater to beat until smooth. Return to freezer for 3-4 hours or until almost firm.
  • Step 6 Roughly break up the ice-cream. Place the caramel in a bowl and whisk until smooth. Fold the macadamia nuts through the ice-cream. Swirl the caramel through the ice-cream. Return to the freezer for 2-3 hours or until firm.
  • Step 7 Top half of the wafers with ice-cream. Top with the remaining wafers. Divide the ice-cream sandwiches among serving plates and serve immediately.