Jackfruit White Chocolate Macadamia Brittle Ice-cream
For some time Jackfruit has been on my radar, but being a vegetarian most of my experience with this fruit has been via savory dishes as a meat replacement. Being such a versatile fruit, I decided to make it the feature of a dessert.
With such an interesting taste to work out flavour combos I opted to look at the closest fruits I deemed most similar, these being mango, apricot and pineapple.
After playing around with a few apricot, pineapple and mango flavour pairings with jackfruit I landed on a killer recipe. White chocolate as the foundation flavour, macadamia brittle crunch flavour bombs and 2 different jackfruit textures for smoothness and chewiness.
I actually didn’t think this would be a successful bake but was so surprised I ended up redoing the recipe to this time write down the ratios!
- 160g dried Jackfruit
- 50g caster sugar
- 30ml cold water
- 100g Macadamia, salted
- 10g butter
- 110g white chocolate
- 800g vanilla ice-cream
- ¼ tsn caramel essence (optional)
- Place 100g of the jackfruit into a bowl of boiling water, leave for 10 minutes, drain then dice into small pieces, set aside for later.
- Chop the remaining 60g jackfruit into small pieces.
- Chop up the nuts into small chunks.
- Line a baking tray with baking paper.
- Place the 30ml cold water and sugar in a saucepan and heat on medium heat, cooking, stirring until sugar has dissolved.
- Turn the heat to high, add the nuts and allow the mix to boil until it reaches 110c degrees on a candy thermometer or begins to turn golden, remove from the heat.
- Quickly stir in the butter.
- Pour mix onto the baking paper, leave aside until completely cooled.
- Finely chop up the white chocolate.
- Place the ice-cream into a bowl and allow to soften for 10 minutes.
- Chop the nut brittle into small pieces and place into the bowl with the ice cream.
- Add the jackfruits, essence and white chocolate to the ice-cream and stir until well combined.
- Pour into a container and place into the freezer for 4 hours+.