Macadamia Crunch Ice Cream

Toffee:
2/3 cup (94g) roasted salted macadamia nuts, coarsely chopped
¼ teaspoon baking soda
1/3 cup (67g) granulated sugar
2 tablespoons water
2 tablespoons (28g) unsalted butter

Ice cream:
1 ½ cups (360ml) heavy whipping cream
1 ½ cups (360ml) whole milk
pinch of salt
½ cup (100g) granulated sugar
6 large egg yolks
2 teaspoons vanilla extract

Toffee: butter small rimmed baking sheet. Combine nuts and baking soda in a small bowl. Stir sugar, water and butter in a heavy small saucepan over medium heat until sugar dissolves and butter melts, about 2 minutes. Increase heat to medium-high. Boil until dark amber colored, stirring constantly, about 3 minutes. Mix in nut mixture and immediately pour it onto buttered sheet, spreading it as much as possible. Cool completely, then chop with a sharp knife into small pieces.
Ice cream: bring cream, milk and salt to a simmer in a heavy large saucepan. Whisk sugar and egg yolks in a medium bowl. Gradually whisk hot cream mixture into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across – do not boil. Pass through a sieve into a medium bowl, stir in vanilla and refrigerate until very cold, 3-4 hours.
Process custard into ice cream maker according to manufactures’ instructions. Add toffee during last 5 minutes of churning. Transfer to an ice cream container, cover and freeze until firm.

Serves 8-10