Hawaiian Torrone Ice Cream

Ingredients

In this Hawaiian adaptation, the traditional Italian gelato al torrone is transformed into a tropical delight. The original recipe is enhanced with the addition of coconut, macadamia nuts, and fresh pineapple, giving it a distinct Hawaiian flavor profile. The use of local ingredients and spices adds a unique twist to the classic Italian dessert, making it a perfect fit for the Hawaiian cuisine. We alse have the original recipe for Gelato al torrone, so you can check it out.

• 2 cups (470ml) heavy cream 2 cups (470ml) heavy cream
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 3/4 cup (150g) granulated sugar 3/4 cup (150g) granulated sugar
• 4 large egg yolks 4 large egg yolks
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (60g) shredded coconut 1/2 cup (60g) shredded coconut
• 1/2 cup (60g) chopped macadamia nuts 1/2 cup (60g) chopped macadamia nuts
• 1/2 cup (75g) chopped torrone 1/2 cup (75g) chopped torrone
• 1 cup (150g) fresh pineapple chunks 1 cup (150g) fresh pineapple chunks

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 24g (15g saturated)
• Carbohydrates: 30g (25g sugars)
• Protein: 5g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, heat the heavy cream, whole milk, and sugar over medium heat until it reaches a gentle simmer. Stir occasionally to dissolve the sugar.
2. 2.
   In a separate bowl, whisk the egg yolks until smooth. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
3. 3.
   Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. Do not let it boil.
4. 4.
   Remove the saucepan from heat and stir in the vanilla extract. Let the mixture cool to room temperature.
5. 5.
   Once cooled, cover the mixture and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
6. 6.
   After chilling, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
7. 7.
   During the last few minutes of churning, add the shredded coconut, chopped macadamia nuts, chopped torrone, and fresh pineapple chunks.
8. 8.
   Transfer the ice cream to a lidded container and freeze for an additional 2-3 hours to firm up.
9. 9.
   Serve the Hawaiian Torrone Ice Cream in bowls or cones and enjoy the tropical flavors of Hawaii.

Treat your ingredients with care...

• Coconut — Use unsweetened shredded coconut for a more natural flavor.
• Macadamia nuts — Toast the macadamia nuts before chopping them to enhance their nutty flavor.
• Torrone — Choose a high-quality torrone with a good balance of sweetness and crunch.
• Pineapple — Use fresh pineapple for the best flavor. Make sure to remove the core and cut it into small chunks.

Tips & Tricks

• For a creamier texture, make sure the ice cream mixture is thoroughly chilled before churning.
• If you prefer a stronger coconut flavor, you can add a few drops of coconut extract to the mixture.
• Customize the recipe by adding other tropical fruits such as mango or passion fruit.
• If you don't have an ice cream maker, you can pour the mixture into a shallow dish and freeze it, stirring every 30 minutes until it reaches the desired consistency.
• To enhance the presentation, garnish each serving with a sprinkle of toasted coconut flakes.

Serving advice

Serve the Hawaiian Torrone Ice Cream in bowls or cones. For an extra touch, top each serving with a drizzle of caramel sauce and a sprinkle of chopped macadamia nuts.

Presentation advice

To create an appealing presentation, scoop the ice cream into small bowls or waffle cones. Garnish each serving with a pineapple wedge and a sprinkle of shredded coconut. Serve with a tropical-themed cocktail umbrella for a fun and festive touch.