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1
Line a baking tray with parchment paper. Arrange macadamia nuts on prepared pan. In a medium saucepan, combine 1/2 the sugar and 1/2 cup water. Stir over low heat to dissolve sugar. Bring to a boil then reduce heat and simmer, without stirring, for 8-10 mins until caramelized. Carefully pour caramel over nuts, spreading into a thin layer. Let cool and harden.
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2
Pulse 1/2 the nut praline in a food processor to form crumbs.
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3
In a small saucepan, combine milk and coffee. Stir over medium heat until almost boiling.
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4
Meanwhile, in a large bowl, whisk remaining sugar, egg yolks and vanilla together until thick and pale. Gradually add hot milk mixture in a thin steady stream, whisking constantly until cool. Once cool, fold in whipped cream then crushed praline. Transfer to a 2.5 quart loaf pan lined with plastic wrap, cover and freeze.
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5
For the coffee syrup, combine sugar, amaretto and 1/4 cup water in a medium saucepan. Stir over low heat until sugar dissolves. Increase heat to medium and boil for 8-10 mins, until thick and syrupy. Let cool before serving.
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6
Sprinkle remaining praline pieces over semifreddo. Serve sliced with coffee syrup.
