Chocoladeroomijs met gezouten en gekarameliseerde macadamianoten

Finely chop the chocolate and put it together with the whipped cream in a fire-resistant bowl. Place the bowl in ice cold water.

Add the grape sugar and egg yolk in another bowl and whisk until fluffy and light yellow.

Mix the milk powder, sugar and salt.

Add this to the milk, piment and cocoa powder in a pan.

Stir the mixture well with a whisk.

Heat the pan on the stove on a small pit until 85˚C.

Then, pour a quarter fo the heated milk mixture into the bowl with the whisked egg yolk. This is called "making a wedding".

Stir well using a whisk and pour the mixture into the pan.

Increase the temperature of the fire and continue stirring the mixture with a whisk until it reaches a temperature of 85˚C.

Pour the warm mixture directly into the bowl with the cooled whipped cream and cocoa. Mix this.

Let the composition cool down to room temperature or place it in the fridge until you prepare the ice cream.

Chop the caramelized macadamia nuts into chunks and add to the cooled mixture.

Pour the mixture into the ice cream machine and let turn until the preferred consistency.