Ingredients
3 oz macadamia nuts
3/4 pint chocolate ice cream
3 tbsp butter
1 None egg white
3 tbsp all purpose flour
3 tbsp sugar
2 oz dark chocolate, roughly chopped
Method
Sources
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Black sesame paste — ice cream, tangyuan, smoothie bowls
Italian cream cheese — tiramisu, pasta, risotto finishing
Compressor-free churner for gelato, sorbet, frozen yogurt
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Preheat the oven to 400°F. Line a baking tray with baking paper and line another 8 x 4 x 2 1/2 inch loaf pan with plastic wrap. Heat a frying pan and toast the nuts until browned. Remove from the pan, allow to cool and chop roughly. Set aside 2 tbsp nuts and mix the remainder with the ice cream. Spoon the ice cream into the loaf pan and freeze for at least 2 hours. Melt the butter in a saucepan. Beat the egg white, flour, sugar and melted butter until smooth. Chill for 1 hour. Reserve a little chocolate for decoration and fold in the remainder. Spread thinly over the baking tray. Bake for 5-8 mins. Remove from the oven and cut into 8 rectangles. Transfer to a wire rack and allow to cool. Remove the ice cream from the pan and cut into 8 slices. Place 2 pieces of each on serving plates and sprinkle with the remaining nuts and chocolate.