Has anyone tried our Christmas spiced macadamias?
They are seriously moorish! If you can stop yourself eating the whole jar at once, here is a quick and easy recipe for a no-churn rum and raisin ice cream with our Christmas macadamias, and a rum caramel sauce.
Ice cream
- 300mls cream
- 175g condensed milk
- 1cup of rum soaked raisins(2+ hours)
- zest of one orange
- 100g Christmas spice macadamias
Method
Whip cream until soft peaks, stir in remaining ingredients. Freeze overnight.
Rum Caramel
- 50g brown sugar
- 50g sugar
- 50g golden syrup
- 75g butter
- 125mls cream
- 3 tablespoons of rum
- pinch of salt
Method
Melt sugars, butter and golden syrup on medium heat. Once a caramel forms, add rum, cream and salt. Allow to cool before pouring over ice cream.
Delicious with Christmas pudding.
Enjoy!
