Vanilla Caramel Ice Cream - cooking recipe

Ingredients

2 1/4 cups heavy cream
1 cup granulated sugar + 2 tbsp
1 tbsp coarse sea salt
3 None eggs, separated
1 None vanilla bean, seeds scraped out
10 None macadamia nuts

Preparation

Gently heat 2/3 cup cream in a saucepan. Caramelize 1/3 cup sugar in another pan then slowly add warmed cream. Bring to a boil, simmer until caramel dissolves then add coarse sea salt. Remove from heat and allow to cool, stirring.
Whip egg whites with a pinch of salt then chill. Whip remaining cream then chill. Beat egg yolks until creamy, add 1/3 cup sugar and vanilla bean seeds. Gently fold in whipped cream, then whipped egg whites. Transfer 1/4 mixture to an 8 x 4 inch loaf pan. Pour 1/3 caramel mixture on top. Repeat process 3 more times then pull a fork through mixture and smooth top. Freeze for at least 4 hours, or overnight.
For the caramelized macadamia nuts, caramelize remaining sugar with 2 tbsp water. Remove from heat and let cool. Stick a toothpick into each macadamia nut and dip in caramel. Set aside.
To serve, remove ice cream from freezer and temper for 15 mins. Remove from loaf pan and place on serving plate. Decorate with caramelized nuts.