Macadamia Nut Ice Cream

¡Hola mis amigos!

I’ve been taking a few more steps toward the whole blog extreme makeover thing. I’m super excited and nervous at the same time. It will be a couple of months before the big unveiling but I know that it’s going to be totally worth the wait.

In the meantime, I’m in the very beginning stages of a couple of potential blog related projects. Will give more details later if it works out. Just know that I am super excited about them.

Also, I’ve been trying to come up with some new columns to rotate with my Ab Fab Friday column, which I still very much enjoy doing. I really love curating things.

This is what the rest of my blog schedule typically looks like:
Monday: Food or Life in Hawaii post
Tuesday: Tuesday Tidbits
Wednesday: Wanderlust (travel post)
Thursday: Food or Life in Hawaii post

Now here is where I need help from you, my lovely readers. What types of columns would you like to see on Fridays? Please leave your suggestions in the comments below.

I look forward to hearing from ya’ll!

Macadamia Nut Ice Cream


¾ cup granulated sugar, divided

1 ¼ cups macadamia nuts, divided

2 eggs*

2 cups heavy cream, chilled

1 cup milk, chilled

2 teaspoons pure vanilla extract or vanilla bean paste


  1. In a food processor, grind together ½ cup sugar and ½ cup macadamia nuts until fine. Set aside.
  2. Roughly chop ¾ cup macadamia nuts. Set aside.
  3.  In a large bowl, whisk eggs for a minute of two, until light and fluffy.
  4. Slowly whisk in ¼ cup of sugar. After sugar has been added, whisk thoroughly for another minute.
  5. Stir in heavy cream, milk, and vanilla.
  6.  Add 1 cup of cream mixture to a small bowl. Add macadamia nut sugar mixture a ¼ cup at time, whisking thoroughly. Add macadamia nut and cream mixture back to the rest of the cream mixture.
  7. Pour mixture into bowl of an ice cream maker and freeze according to manufacturer’s instructions.
  8.  About 2-3 minutes before ice cream is done churning, add chopped macadamia nuts.
  9. Transfer to ice cream container and freeze for at least 4 hours before serving.

*If you are hesitant to use regular raw eggs, feel free to use pasteurized eggs.

Print This Recipe

What's up, Buttercup?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s