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Ingredients

• FOR THE COOKIES:
• 6 ounces macadamia nuts
• 3/4 pound (3 sticks) unsalted butter, at room temperature
• 1 cup plus 2 tablespoons granulated sugar
• 6 large egg yolks
• 1 teaspoon pure vanilla extract
• 2 cups plus 2 tablespoons bleached all-purpose flour
• 3/4 teaspoon salt
• FOR THE ICE CREAM:
• 4 cups half-and-half
• 2 tablespoons ground wattleseed
• 1 teaspoon vanilla extract
• 1 teaspoon wattleseed extract
• 1 cup sugar
• Pinch salt
• 5 egg yolks

Description

Wattleseed Ice Cream With Homemade Macadamia Nut Cookies

Emerils