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Rum Caramel Ripple Ice Cream With Almond And Macadamia Brittle
DELICIOUS MAGAZINE12Ingredients
65Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 600 mL whole milk
- 600 mL double cream
- 2 vanilla pods
- 12 egg yolks (medium free-range)
- 450 grams caster sugar
- 225 grams caster sugar
- 225 mL double cream
- 100 grams unsalted butter
- 100 mL dark rum
- vegetable oil (for greasing)
- 300 grams caster sugar
- 100 grams blanched almonds (and macadamia nuts, roughly chopped)
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