Terraces are open, the skies are open, and so are our minds.
What a beautiful season. Here’s my take on a Macadamia nut brittle ice cream—infused with a hint of spice to break away from the flatness of that industrial ice cream brand with the umlaut in its name.

Makes about 1 liter of ice cream.

For the base:

• 700 ml whole milk
• 75 g butter
• 7 egg yolks
• 100 g sugar
• 1 vanilla pod
• 1 Tonka bean

For the brittle:

• 25 g sugar
• 25 g butter
• 50 g shelled macadamia nuts
• A few drops of water

Step 1: Prepare the ice cream base

This base is a classic crème anglaise.

1. Split the vanilla pod and infuse it over low heat with the milk and butter. Once the butter has melted and the vanilla is fully infused (10–15 minutes), remove from heat.
2. Beat the egg yolks and sugar together in a separate bowl until pale and creamy. Gradually incorporate the warm milk mixture into the yolks, stirring constantly.
3. Return the mixture to low heat and cook, stirring constantly, until it thickens to a custard that coats the back of a spoon (15–20 minutes).
4. Grate the Tonka bean into the custard, stir well, and set aside to cool completely

ambient cooling first will save time while processing in the ice cream maker.

Step 2: Make the brittle

This is a crisp brittle, not a fudge-like one. If you want chunky pieces or to mimic the classic industrial model, use 2–3 times the sugar and aim for a fudgier texture—but this is something else entirely.

1. Lightly toast the macadamia nuts, already roughly crushed, over low-medium heat for 10 minutes. Set aside.
2. Prepare a caramel by melting the sugar with a few drops of water. Add the butter, then stir in the toasted nut pieces.
3. Stir until the bubbling subsides, then remove from heat. Spread the brittle out to cool, breaking it into a crumbly texture as it sets. Freeze until ready to use.

Step 3: Churn the ice cream

1. Churn the cooled custard in an ice cream maker for about an hour.
2. When the ice cream is thickened and fluffy, fold in the brittle pieces.

Step 4: Serve

Scoop and serve as you like. you see it here paired with two fresh apricot halves for a summery finish.