I was tidying the pantry cupboard the other day and came across a secret stash of macadamia nuts from our November getaway to Maui. November has always been the prime time for the Official Taster and I to sneak away — it’s the greyest, wettest, and absolutely most dreary month in Vancouver. Ordinarily, we’re the type to throw on our backpacks and head off to explore unfamiliar places. But the past Fall had been such a whirlwind of activity for both of us that, this time around, we needed a wheely-suitcase holiday. Maui it was then.
Of course, any trip to Hawaii requires loading up on macadamia nuts. (Travel tip: forego the overpriced gift shops! Your best bet is to buy your mac nuts at Costco or Walmart.) These rich, buttery nuts are a bit of an indulgence. They’re loaded with fat and calories, but they’re oh so tasty when whirled into white chocolate ice cream.
Toss your New Year’s resolution out the window and whirl up a batch of ice cream!
White Chocolate Macadamia Nut Ice Cream (Makes about 1.25 L)
1/4 cup white sugar
3 cups half-and-half cream
Pinch of sea salt
8 ounces quality white chocolate, finely chopped
3/4 cup chopped macadamia nuts (I used lightly roasted and salted ones)