Rum caramel ripple ice cream with almond and macadamia brittle recipe | delicious. magazine
Explore the rich flavors of our Rum Caramel Ripple Ice Cream with Almond and Macadamia Brittle for a divine dessert experience. Perfect for special occasions or indulgent treats.
Ingredients
- 600ml whole milk
- 600ml double cream
- 2 vanilla pods
- 12 medium free-range egg yolks
- 450g caster sugar
- For the caramel
- 225g caster sugar
- 225ml double cream
- 100g unsalted butter
- 100ml dark rum
- For the brittle
- Vegetable oil for greasing
- 300g caster sugar
- 100g blanched almonds and macadamia nuts, roughly chopped
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