I made this one yesterday and it turned out a treat!  Even the sugarholic husband loved it...

This is adapted from an Atkins recipe, which had 'granular sugar substitute' as the ingredient - so of course I'm using pure glucose here instead.

First you make up some Ice Cream Custard (which is in itself a yummy dessert).

600 ml Thickened Cream
4 Egg yolks
1 tsp Vanilla Essence
5 tbs Dextrose (I used only 4 tbs but suit to taste)

Heat the cream in a heavy-based saucepan over a low heat. Whisk in one egg yolk at a time.  Add the vanilla essence and whisk until the custard begins to thicken.  Remove from heat and cool.  Beat one tbs of Dextrose at a time into the cooled custard (I tasted mine at 4 tbs and thought that was enough for me, so try as you go to find what amount works for you).  Pour the mixture into your ice cream churner and churn according to the machine's instructions (I don't have a churner so I just used my hand held electric beater on the lowest setting).  At this point the custard is ready to have the other ingredients added.

Coconut Macadamia Ice Cream

1 recipe Ice Cream Custard (as above)
30 gr unsweetened shredded or desiccated coconut
1/2 tsp of Rum Essence flavouring (I used 1/2 tsp of actual Bundaberg Rum)
1 tsp Coconut Essence (my own addition to this recipe)
80 gr chopped Macadamia Nuts
1/2 tsp Vanilla Essence
4 tsp Dextrose (or less, if you don't want it too sweet!)

Prepare the Ice Cream Custard and allow to cool.  Place the coconut in a small bowl and sprinkle with the rum or rum essence.  Stir to combine the flavours.  Whisk the coconut, macadamia nuts, vanilla & coconut essences and dextrose into the cooling custard and cool to room temperature.  Place in an ice cream churner and churn to machine's insturctions.  If you don't have a churner like me, just put the mixture into a deep mixing bowl and use a hand held electric beater on the lowest setting and mix it all up for about a minute or two.  I then put it in the freezer and then every hour on the hour I got it out again and mixed it again using the hand held electric beater on the lowest setting.  I did this every hour for about four hours.  I then left it overnight and the next day it was perfect!  No ice crystals at all.  However the macadamias seemed to gather at the bottom which might not have happened if you use an ice cream churner...

Enjoy!!

Mary :)