Häagen-Dazs style Macadamia Nut Brittle Ice Cream Recipe for Ninja Creami & Ninja Swirl

Directions

• Preparation of macadamia nut nougatine
• Preparing macadamia nuts
  Roughly chop the salted, roasted macadamia nuts into medium-sized pieces (not too fine—you want to keep some crunch). If your macadamia nuts aren't already roasted, bake them in a 160°C (325°F) oven for 8 to 10 minutes until lightly golden and fragrant. Set aside in a bowl next to your baking sheet.
• Equipment preparation
  Prepare a baking sheet lined with lightly oiled parchment paper. Place the baking soda in a small bowl within easy reach—you'll need to act VERY quickly when the time comes. Cut the butter into small cubes and keep it chilled.
• Dry caramelization (crucial technique)
  In a heavy-bottomed saucepan, pour the white sugar in an even layer. Place over medium heat and, above all, never stir with a spoon! The sugar will begin to melt around the edges. You can gently tilt the pan to distribute the heat, but no spatula. Absolute patience is required.
• Color monitoring
  Watch carefully as the sugar gradually changes from white to transparent, then begins to take on a golden hue. Continue cooking until it reaches a beautiful deep amber/copper color—think of an old penny. This stage takes about 6 to 8 minutes. Too light = bland taste, too dark = bitterness. The sweet spot is this dark honey color.
• Add macadamia nuts and butter
  As soon as the caramel reaches the perfect color, immediately turn off the heat (the caramel will continue to cook with the residual heat). Quickly add the chopped macadamia nuts and the cold, diced butter. Stir vigorously with a wooden spoon to thoroughly coat all the nut pieces.
• The magic of baking soda (a spectacular moment!)
  Immediately add the baking soda and mix vigorously. CAUTION: The mixture will foam dramatically and double in volume instantly—this is NORMAL and it's this reaction that creates the signature airy texture! Continue mixing for 5 seconds to fully incorporate the baking soda throughout the mixture.
• Display and cooling
  Immediately pour the frothy mixture onto the prepared baking sheet. Don't try to spread it perfectly—the nougatine should remain thick and uneven. Let it cool completely at room temperature (about 30 to 45 minutes). The nougatine will harden and become crisp as it cools.
• Crushing
  Once completely cold and hardened, break the nougatine into pieces of varying sizes: a few large pieces (hazelnut size) and many small pieces (pea/lentil size). This variation in size creates a more interesting textural experience. Store in an airtight container at room temperature.
• Preparing the vanilla base
• Mixing the vanilla base
  In a high-powered blender, combine the heavy cream, sweetened condensed milk, egg yolks, pure vanilla extract, and a pinch of salt. Blend at high speed for 45 seconds until perfectly smooth, homogeneous, and slightly frothy. The color should be a pristine, creamy white—the perfect canvas for the golden nougatine shards.
• Filling and freezing
  Pour the vanilla base into your jar Ninja Creami or Ninja Swirl. Gently smooth the surface, seal tightly with the lid, and place in the freezer on a flat surface for 24 full hours.
• Transformation into ice
• Ice Cream Program
  Remove the container from the freezer, take off the lid, and place it in the outer bowl of your machine. Secure the lid with the paddle and start the program. Ice Cream. The machine will transform the frozen block into ultra-creamy and smooth vanilla ice cream.
• Re-Spin for perfection
  Since this base is very high in fat, it will almost certainly benefit from a Re-Spin. Make a well in the center, add 1 to 2 tablespoons of liquid cream, and start the cycle. Re-Spin to achieve that signature Häagen-Dazs velvety texture.
• Incorporation of nougatine
  Here's the signature step that transforms a simple vanilla ice cream into Macadamia Nut Brittle! Make a deep well in the center of the ice cream (go all the way to the bottom of the tub), pour about 50 to 65 g of nougatine pieces into this well, then start the program. Mix-In. The machine will gently incorporate the crunchy pieces into the entire mass of ice without pulverizing them completely.
• Elegant service
  Enjoy immediately for an ultra-creamy, Häagen-Dazs-style texture with crunchy, caramelized nougatine pieces, or place back in the freezer for 20 to 30 minutes for firmer scoops. Optionally, garnish with a few extra nougatine pieces for a spectacular presentation.