Quick Macadamia Nut Ice Cream

Ingredients

• 1 cup heavy whipping cream
• 1 cup milk (whole is best)
• 1/3 cup sugar
• 2-3 tablespoons brown sugar (to taste)
• 2 teaspoons pure  vanilla extract
• couple pinches salt
• 4 ounces roasted, unsalted macadamia nuts, chopped
• optional: splash coconut extract (not actually traditional, but oh-so-Hawaiian)

Instructions

1. Whisk all ingredients except macadamia nuts until sugar is dissolved.
2. Place in the inner tube of your ice cream ball (see note for other options). Leave at least 1” room at the top for the nuts, which get added halfway through. Seal tightly. Fill the ice cavity with, obviously, ice and 2 tablespoons salt (rock salt is best). Seal tightly.
3. Roll around on the floor for 10 minutes. Open ice cream tube, scrape down sides, stir in chopped nuts and any reserved cream that didn’t fit before as long as it doesn’t overflow. Seal tightly. Add more ice if needed.
4. Keep rolling another 5-10 minutes, until fairly solid. You can freeze it to firm it up more. Serve immediately or store in a sealed container in the freezer. Top with hot fudge, whipped cream, and more chopped nuts.