Indulge in a symphony of flavors and textures with our crispy macadamia nut-fried ice cream balls, artfully crafted to tantalize your taste buds. These delectable treats, enveloped in a golden-brown crust of caramelized macadamia nuts, house a luscious core of creamy vanilla ice cream, creating a delightful contrast between warm and cold, crunchy and smooth. Accompanying these irresistible ice cream balls is a velvety chocolate macadamia nut sauce, a symphony of rich chocolate and nutty macadamia flavors, further elevating the dessert experience. This delectable duo is sure to leave you craving more, making it the perfect centerpiece for any special occasion or a delightful treat to satisfy your sweet cravings.
Here are our top 3 tried and tested recipes!
CHOCOLATE-MACADAMIA NUT TART
This delightful chocolate-nut tart is a standout among a sea of pumpkin, pecan, and apple recipes. The ingredients are simple: buttery, rich macadamia nuts floating amid a dark chocolate-bourbon filling, all atop a crisp pate sucree tart shell.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 11-inch tart
Number Of Ingredients 13
Steps:
- Pate Sucree:In the bowl of a food processor, combine flour and sugar. Add butter, and process until mixture resembles coarse meal, 10 to 20 seconds. In a small bowl, lightly beat egg yolks; add ice water. With machine running, add the egg mixture in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Refrigerate at least 1 hour. Dough may be frozen up to 1 month. To thaw, transfer disks to refrigerator overnight, or let stand at room temperature 1 hour.
- Tart:Preheat oven to 400 degrees. On a lightly floured surface, roll out one disk of pate sucree to a 14-inch round, about 1/8 inch thick (reserve remaining disk for another use). Fit into an 11-inch round tart pan with removable bottom; trim dough flush with rim. Use trimmings to patch any thin spots in shell. Refrigerate 30 minutes or up to overnight.
- Meanwhile, in a large bowl, whisk together eggs, sugar, and bourbon until combined. Whisk in flour and salt, then whisk in butter. Stir in chocolate until combined. Pour mixture into chilled tart shell. Cover top with nuts, pressing them halfway down into the filling.
- Bake 10 minutes. Reduce oven temperature to 350 degrees and continue baking until crust and filling are golden, about 35 minutes more. If tart is browning too quickly, tent with aluminum foil. Transfer pan to a wire rack and let cool completely. Tart can be stored in an airtight container at room temperature up to 2 days.
MACADAMIA NUT SAUCE
This decadent sauce is served over banana pancakes at Hawaii's famous Kimo and Boots Restaurant. I will try it over ice cream!
Provided by Chef PotPie
Categories Sauces
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Grind macadamia nuts in a food processor until fine. Place nuts into a medium saucepan and fry over medium high heat for 5 min or until fragrant. Remove from pan, and set aside.
- . Lower heat to medium and add the butter, stirring until melted. Stir in flour and cook 1 minute Slowly pour in milk and cream, constantly whisking the whole time.
- Add sugar, salt, vanilla to the pan. Cook 5 min or until thickened, stirring constantly. Stir in lemon juice.
- Pour sauce into a serving dish. Serve warm and sprinkle the Macadamia nuts on top of each serving, if desired.
WHITE CHOCOLATE CHIP MACADAMIA NUT ICE CREAM WITH VARIATIONS
Amazingly easy and delicious ice cream. I bought a really cheap electric ice cream freezer on clearance at Wal-Mart. You know the kind where you freeze the drum in the freezer, no salt or ice required and OH MY GOSH! We can't stop making ice cream. Only your imagination will limit you with this recipe.
Provided by GrammyTs
Categories Frozen Desserts
Time 5m
Yield 1 Quart, 8 serving(s)
Number Of Ingredients 5
Steps:
- Whisk together milk and pudding mix.
- Stir in sweetened milk.
- Freeze according to your machine directions adding nuts and chips at the appropriate time. (I add mine about 15 minutes into the freezing process.).
- Remove from machine and store in container in freezer.
- *Prep does not include freezing time.
- Variations:.
- Chocolate Fudge Pudding, almonds and chocolate chips.
- Butterscotch Pudding, chopped toasted pecans.
- Banana Creme Pudding with peanut butter and chocolate chips.
- Vanilla Pudding with anything! crushed cookies, candy, fresh fruit or berries -- you get the idea!
Tips:
- To make the ice cream balls easier to handle, freeze them for at least 30 minutes before coating them in the macadamia nut mixture.
- If you don't have a deep fryer, you can also shallow fry the ice cream balls in a large skillet over medium heat until golden brown.
- To make the chocolate macadamia nut sauce, be sure to use high-quality chocolate and macadamia nuts. This will make a big difference in the flavor of the sauce.
- If you want a thicker sauce, you can add more cornstarch. Just be sure to whisk it in slowly to avoid lumps.
- Serve the fried ice cream balls immediately with the chocolate macadamia nut sauce. They are best enjoyed when they are still warm and gooey.
Conclusion:
Crispy macadamia nut fried ice cream balls with chocolate macadamia nut sauce is a delicious and easy-to-make dessert that is perfect for any occasion. With a crispy macadamia nut coating and a rich, creamy ice cream center, these fried ice cream balls are sure to be a hit. The chocolate macadamia nut sauce is the perfect finishing touch, adding a delicious chocolate flavor and a crunchy texture. So next time you are looking for a special dessert, give these crispy macadamia nut fried ice cream balls with chocolate macadamia nut sauce a try. You won't be disappointed!
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