This spectacular dessert is surprisingly simple, and can be prepared well ahead of time, perfect for those long, spontaneous summer days. The delicious buttery crunch of Australian macadamia nuts is intensified with a hint of honey, ginger and a gentle roasting, then swirled through vanilla ice cream. Layered with fresh seasonal summer favourites in classic pairings of strawberry and lime, and mango and passionfruit, the nutty undertones of the honey roasted macadamias bring the brightness of these fruity flavours together in perfect harmony.
This recipe is a sponsored post lovingly created for Australian Macadamias, representing and supporting Australian farmers in the production and enjoyment of the humble yet delicious macadamia nut.
Baking Notes
1) Use seasonal, good-quality produce for best results. The macadamia nuts should be fresh with a buttery crunch, while sourcing a single origin or local honey will impart a lovely unique flavour. Strawberries should be sweet and a deep shade of red. Kensington Pride, Calypso or Honey Gold mangoes that are ripe and juicy at the peak of the season will make for the most delicious sherbet.
2) Sorbets are technically dairy-free, while these sherbets have a small quantity of milk to add a hint of creaminess, pairing beautifully with the honey roasted macadamia ice cream. If you prefer a dairy-free option, you can substitute the same quantity of a coconut milk based ice cream for the vanilla ice cream, and omit the milk from the sherbets for crisper sorbets.
Strawberry, Macadamia & Mango Ice Cream Terrine
Ingredients
Strawberry Lime Sherbet
- 400g fresh strawberries
- 100g caster sugar
- Juice of 1 lime
- 1/4 tsp salt
- 200ml whole milk
Honey Roasted Macadamia Ice Cream
- 500mL vanilla ice cream, slightly softened
- 50g raw macadamias, chopped coarsely
- 1 tbsp honey
- 5g butter, melted
- 1/2 tsp ground ginger
- 1/8 tsp salt
Mango Passionfruit Sherbet
- 2 large or 3 small ripe mangoes
- 80g caster sugar
- Juice of 1 lime
- 1/4 tsp salt
- 125ml whole milk
- 2 passionfruit
Instructions
Strawberry Lime Sherbet
- Line a 10cm x 20cm (4” x 8”) loaf tin with a 1.5L capacity with baking paper, ensuring a large overhang of the paper over the sides lengthways. This will facilitate easy removal of the ice cream terrine when frozen.
- Wash, hull and coarsely chop strawberries, then place in food processer with lime juice, sugar, and salt and blitz to a smooth puree. Add milk and blitz again.
- Churn in ice cream machine according to manufacturer’s instructions, then spoon into prepared tin, smoothing the surface with an offset palette knife. Place in freezer to set while preparing the next layer.
Honey Roasted Macadamia Ice Cream
- Preheat oven to 200°C (180°C fan-forced) and line a medium baking tray with baking paper.
- Place chopped macadamias in a bowl with honey, butter, ginger and salt, stirring to ensure all nuts are well coated. Spread nuts in a thin layer on baking tray, then roast for 5-10 minutes until golden and fragrant. Remove from oven and allow to cool completely.
- Mix roasted macadamias with softened vanilla ice cream then spoon into tin, smoothing the surface with an offset palette knife. Ensure the strawberry lime sherbet has firmed up enough before placing the ice cream on top to preserve the neat layers.
- Return tin to freezer while preparing the next layer.
Mango Passionfruit Sherbet
- Peel mangoes and cut into cubes, discarding peel and seed, yielding 400-450g mango flesh.
- Place mango in food processer with lime juice, sugar and salt and blitz to a smooth puree. Add milk and blitz again. Cut passionfruit in half and stir the pulp through the mango puree.
- Churn in ice cream machine according to manufacturer’s instructions, then spoon into tin, smoothing the surface with an offset palette knife. Place in freezer to finish setting the whole ice cream terrine, folding the baking paper over the ice cream. Cover with a small tray or wrap the tin in foil to help protect against unwanted freezer odours. Allow to freeze for 12-24 hours.
To Serve
- Remove the terrine from the freezer and allow 5 minutes for it to defrost ever so slightly.
- To release the ice cream from the tin, gently pull upwards on the baking paper. If this fails to release the ice cream, turn it upside down onto a chopping board, using a combination of gravity, a firm tap on the bottom and a squeeze or tug at the sides to facilitate removal.
- Use a sharp knife to cut 1.5cm thick slices and transfer to individual serving plates.
- Serve and consume immediately, before those lovely layers melt.
Enjoy!
Notes
Makes 1.5L of ice cream (500ml of each flavour) and serves 12 people
You may also like:
Mango & Macadamia Mini Ice Cream Cakes
Roasted Strawberry, Lime & White Chocolate Layer Cake
Macadamia Gingerbread & Raspberry Trifle
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