¡Hola mis amigos!
I’ve been taking a few more steps toward the whole blog extreme makeover thing. I’m super excited and nervous at the same time. It will be a couple of months before the big unveiling but I know that it’s going to be totally worth the wait.
In the meantime, I’m in the very beginning stages of a couple of potential blog related projects. Will give more details later if it works out. Just know that I am super excited about them.
Also, I’ve been trying to come up with some new columns to rotate with my Ab Fab Friday column, which I still very much enjoy doing. I really love curating things.
This is what the rest of my blog schedule typically looks like:
Monday: Food or Life in Hawaii post
Tuesday: Tuesday Tidbits
Wednesday: Wanderlust (travel post)
Thursday: Food or Life in Hawaii post
Now here is where I need help from you, my lovely readers. What types of columns would you like to see on Fridays? Please leave your suggestions in the comments below.
I look forward to hearing from ya’ll!
- ¾ cup granulated sugar, divided
- 1 ¼ cups macadamia nuts, divided
- 2 eggs (If you are hesitant to use regular raw eggs, feel free to use pasteurized eggs.)
- 2 cups heavy cream, chilled
- 1 cup milk, chilled
- 2 teaspoons pure vanilla extract or vanilla bean paste
- In a food processor, grind together ½ cup sugar and ½ cup macadamia nuts until fine. Set aside.
- Roughly chop ¾ cup macadamia nuts. Set aside.
- In a large bowl, whisk eggs for a minute of two, until light and fluffy.
- Slowly whisk in ¼ cup of sugar. After sugar has been added, whisk thoroughly for another minute.
- Stir in heavy cream, milk, and vanilla.
- Add 1 cup of cream mixture to a small bowl. Add macadamia nut sugar mixture a ¼ cup at time, whisking thoroughly. Add macadamia nut and cream mixture back to the rest of the cream mixture.
- Pour mixture into bowl of an ice cream maker and freeze according to manufacturer’s instructions.
- About 2-3 minutes before ice cream is done churning, add chopped macadamia nuts.
- Transfer to ice cream container and freeze for at least 4 hours before serving.