Ice Cream with Salted Caramel Sauce

Ice Cream with Salted Caramel Sauce

Makes 6 cups.


  • 1¼ cup Mauna Loa Honey Roasted Macadamias, coarsely chopped
  • 2 cups Milk
  • 1 tablespoon plus 1 teaspoon Flour, all-purpose
  •  ¾ cup plus 2-3 teaspoons sugar
  • 2 Eggs Yolks, slightly beaten
  • 3 cups Heavy Cream
  • 1 tablespoon Vanilla Extract
  • ¼ teaspoon Salt


  1. Heat the 1½  cups of the milk until very hot.
  2. In bowl, mix the flour and sugar with remaining ½  cup milk and stir until mixed thoroughly.
  3. Pour hot milk slowly into the bowl and stir until smooth.
  4. Return to the pan and cook, stirring constantly, for about 8 minutes.
  5. Pour a little of the hot milk mixture into the beaten egg yolks, stirring constantly.
  6. Stir the egg yolk mixture into the pan and cook for another minute, stirring constantly. Strain and cool.
  7. Once cooled, add 2 cups heavy cream, 1 tablespoon vanilla extract and salt. Chill. (This can be done the day or days before and chilled overnight).
  8. Freeze in you ice cream maker and watch closely as ice cream begins to harden. (Varies upon ice creme maker but usually around 15 minutes or so).
  9. Slowly add the Mauna Loa Honey Roasted Macadamias into the ice cream maker and blend so nuts are throughout the ice cream. Freeze.
  10. To make whipped cream whip 1 cup of heavy cream with sugar (2-3 tablespoons of sugar and 1 teaspoon of vanilla).

Cooking Tips:

  • Serve with Mauna Loa Dry Roasted Chopped Macadamias Salted Caramel Sauce and a dollop of fresh whipped cream. As an extra sip, lightly sprinkle flaky sea salt on top.
  • This recipe can be made in advance.
  • Not enough time? Purchase a jar of caramel or butterscotch sauce, heat and pour over ice cream before serving. Sprinkle more Mauna Loa Honey Roasted Macadamias on top.

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