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. 😉
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! 🙂
- 2 cups buttermilk
- 1/2 cup sugar
- 1 TBSP vanilla
- 1 cup pineapple, finely diced
- 1 TBSP sugar
- 1 tsp fresh ginger, grated
- 2 tsp cornstarch
- 2 TBSP water
- 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
- 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.
- In a medium saucepan over medium heat, combine buttermilk and sugar.
- Whisk until the sugar is dissolved.
- Remove from the heat and add vanilla extract.
- Pour ice cream base into the medium bowl and whisk occasionally until it cools to room temperature, about 15 - 20 minutes.
- Cover bowl and refrigerate for at least two hours.
- Pour into an ice cream maker and follow the instructions for the machine.
- Transfer ice cream to a container. It will be the consistency of soft serve ice cream. For firmer ice cream, cover and freeze overnight.
- Whisk together the cornstarch and water in a small bowl to make a slurry. Set aside.
- In a medium saute pan over medium high heat, saute the pineapple with the sugar.
- When the sugar is dissolved, add the ginger and the slurry.
- Continue stirring until the compote thickens slightly.
- Remove from the heat and allow to cool completely.
- In medium pan, combine sugar, water, corn syrup and butter.
- Over medium-high heat, stir to dissolve sugar and cook until a golden caramel color has developed, about 10 minutes.
- Remove caramel from heat and stir in nuts, baking soda and salt.
- 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.
- Let cool completely and break brittle into pieces.
Like this recipe? Check out my Cherry Sundae!