Buttermilk Ice Cream with Pineapple Ginger Compote & Macadamia Nut Brittle

I’ve been on a bit of an ice cream sundae kick lately!  Ice cream is a dessert everyone in my family can agree on, even my husband, who isn’t such a fan of sweets.  I know, a baking blogger married to a guy who’d rather munch on beef jerky than a cookie?  Lucky for him, I know how to cook, so he’s not stuck eating jerky all the time. 😉

Buttermilk Ice Cream with Pineapple Ginger Compote & Macadamia Nut Brittle ~ Pearls + Girls

I’m really digging crunchy stuff lately, so I definitely wanted to pair the ice cream with some nuts.  Although I LOVE walnuts and pistachios, I needed something more ‘exotic’ to compliment the pineapple.  After all, I’m from the Midwest, nothing screams cows, barns and tractors like……macadamia nuts!  P.S.  I don’t live near cows, barns or tractors now, but I’ve seen (and smelled) my fair share, let me tell ya.  You could totally eat this ice cream sundae in a barn, surrounded by cows and tractors and transport yourself to Hawaii with each and every bite!  You can’t?  Try harder!!!!!  Creamy buttermilk ice cream smothered in a sweet + spicy pineapple ginger compote with shards of nutty + crunchy macadamia nut brittle….. your tropical ice cream paradise awaits you!  Enjoy! 🙂

Buttermilk Ice Cream with Pineapple Ginger Compote & Macadamia Nut Brittle

Yield: 4 - 6 servings


    Buttermilk Ice Cream
  • 2 cups buttermilk
  • 1/2 cup sugar
  • 1 TBSP vanilla
  • Pineapple Ginger Compote
  • 1 cup pineapple, finely diced
  • 1 TBSP sugar
  • 1 tsp fresh ginger, grated
  • 2 tsp cornstarch
  • 2 TBSP water
  • Macadamia Nut Brittle
  • 1/2 cup sugar
  • 1/4 cup water
  • 2 TBSP corn syrup
  • 1 TBSP butter
  • pinch of baking soda
  • pinch of salt
  • 1 cup macadamia nuts, coarsely chopped


    Make Buttermilk Ice Cream
  1. Fill a large bowl halfway with ice and press a medium bowl into the ice to create an ice bath for your ice cream base. Set aside.
  2. In a medium saucepan over medium heat, combine buttermilk and sugar.
  3. Whisk until the sugar is dissolved.
  4. Remove from the heat and add vanilla extract.
  5. Pour ice cream base into the medium bowl and whisk occasionally until it cools to room temperature, about 15 - 20 minutes.
  6. Cover bowl and refrigerate for at least two hours.
  7. Pour into an ice cream maker and follow the instructions for the machine.
  8. Transfer ice cream to a container. It will be the consistency of soft serve ice cream. For firmer ice cream, cover and freeze overnight.
  9. Make the Pineapple Ginger Compote
  10. Whisk together the cornstarch and water in a small bowl to make a slurry. Set aside.
  11. In a medium saute pan over medium high heat, saute the pineapple with the sugar.
  12. When the sugar is dissolved, add the ginger and the slurry.
  13. Continue stirring until the compote thickens slightly.
  14. Remove from the heat and allow to cool completely.
  15. Make the Macadamia Nut Brittle
  16. In medium pan, combine sugar, water, corn syrup and butter.
  17. Over medium-high heat, stir to dissolve sugar and cook until a golden caramel color has developed, about 10 minutes.
  18. Remove caramel from heat and stir in nuts, baking soda and salt.
  19. Working quickly and using a spatula sprayed with non-stick cooking spray, spread mixture as thinly as possible onto a Silpat or parchment paper lined baking sheet.
  20. Let cool completely and break brittle into pieces.

Like this recipe?  Check out my Cherry Sundae!

Buttermilk Ice Cream with Cherry Compote & Pecan Crunch ~ Pearls + Girls