Macadamia and Berry Ice Cream

3 eggs
2 TB boiling water

2 cups cream
10 TB castor sugar

Separate the egg whites and place each in a separate bowl.
Add 5 TB sugar to the egg white and beat until stiff peaks form.
To the egg yolks add the 5 TB sugar and boiling water. Beat until pale and thick.
In the third bowl beat the cream to soft peaks.
Gently fold the cream and egg yolks into the beaten egg whites.

Flavouring:

1 cup roasted macadamias
1 cup raspberries

¼ cup macadamia liqueur or fruit juice
1 cup currants

In a bowl place the currants with the liqueur, stir and leave to soak for 15 minutes.
Then add the liqueur mixture and macadamias and fold. Add the raspberries.
Pour mixture into the loaf tin
Freeze overnight or until set. Turn ice cream out and slice.
Serve with fresh raspberries.

Chocolate Fudge Brownie

2 cups sugar
1 cup flour
350 gram dark chocolate melts
3 eggs

200 gram butter
1 cup macadamia pieces

Melt the butter and chocolate together.
In a food processor mix the sugar, eggs, vanilla essence and chocolate/butter mixture until smooth.
Mix in the flour then add the nuts.
Line a sponge roll tin with baking paper and pour in the mixture.
Bake at 180 degrees for 35 minutes.
Cool before removing and cut into wedges.
Serve with chocolate sauce and whipped cream.

Fudge Sauce:
375 gram dark chocolate melts
300 mls cream
1 -2 TB macadamia liqueur

Stir chocolate and cream over gentle heat until melted, add liqueur to combine.

½ cup plain flour
70 gram macadamia meal
¾ cup icing sugar
3 egg whites

100 gram butter
1 cup cooked fruit (rhubarb, apple)
1 cup whipped cream

Sift flour and icing sugar, stir in the macadamia meal.
Whisk the egg whites until frothy and fold into the almond mixture.
Add the melted butter and fold until just combined.
Spoon mixture into greased friand or muffin tray.
Bake at 180 degrees for20 minutes until friands are golden on top and firm to touch.
When ready to serve, slice in half and fill with cooked fruit and whipped cream.