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1
In a heavy skillet melt the butter over moderate heat and in it cook the macadamia nuts, stirring, until they are light golden.
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2
Transfer the nuts with a slotted spoon to a small bowl, reserving the butter, and let them cool.
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3
In a large metal bowl whisk together the eggs, the sugars, the cream, the milk, the salt, and the reserved melted butter, transfer the mixture to a large saucepan, and cook it over moderately low heat, stirring until it registers 175F.
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4
on a candy thermometer.
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5
Return the mixture to the metal bowl, cleaned, and chill it until it is cold.
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6
Freeze the mixture in an ice-cream freezer according the manufacturer's instructions, adding the macadamia nuts, patted dry, when it is frozen partially.
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7
In a saucepan combine the chocolate and the cream, bring the cream just to a boil, stirring, and remove the pan from the heat.
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8
Stir the mixture until it is smooth and stir in the Kahlua.
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9
Transfer the ganache to a metal bowl and let it cool to room temperature.
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10
In a small bowl set over a saucepan of simmering water melt the chocolate, stirring, until it is smooth.
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11
In a large saucepan whisk together the melted chocolate, the cream, the milk, the eggs, the sugar, and a pinch of salt and cook the mixture over moderately low heat, stirring, until it registers 175:F. on a candy thermometer.
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12
Stir in the vanilla and stir the mixture until it is combined well.
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13
Chill the mixture, its surface covered with plastic wrap, until it is cold.
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14
Freeze the mixture in an ice-cream freezer according the manufacturer's instructions.
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15
In a heavy saucepan combine the sugar with 1/3 cup water, bring the mixture to a boil over moderately high heat, stirring and washing down any sugar crystals clinging to the side of the pan with a brush dipped in cold water until the sugar is dissolved, and cook the syrup, swirling the pan gently, until it turns pale golden.
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16
Stir in the macadamia nuts, return the syrup to a boil, and boil the mixture until the syrup is golden.
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17
Pour the praline immediately onto an oiled baking sheet and let it cool completely.
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18
Break the praline into pieces and in a food processor grind it fine in batches .
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19
Line a lightly oiled 2-quart steamed-pudding mold, including the center stem, or a 2-quart metal bowl with plastic wrap, into it pack the macadamia nut ice cream, and spread the ganache over the top.
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20
Freeze the mold for 5 minutes, or until the ganache is set.
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21
Pack the bittersweet chocolate ice cream into the mold, cover the mold with the lid or plastic wrap, and freeze the bombe for at least 8 hours and up to 3 days.
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22
In a heavy saucepan combine the sugar with 1/3 cup water, bring the mixture to a boil over moderately high heat, stirring and washing down any sugar crystals clinging to the side of the pan with a brush dipped in cold water until the sugar is dissolved, and cook the syrup, swirling the pan gently, until it turns pale golden.
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23
Pour the mixture immediately onto an oiled baking sheet and let it cool completely.
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24
Break the sugar candy into small pieces.
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25
To unmold the bombe, dip the mold several times into a bowl of warm water, run a long thin knife around the outer rim of the mold and the rim of the center stem, and invert the bombe onto a platter, Coat the bombe with the ground macadamia nut praline.The bombe may be made 3 hours in advance and dept frozen.
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26
Garnish the top of the bombe and the platter with the sugar-candy.
