Caramel Honey Macadamia Ice Cream

What is it?

Honey and caramel sit close enough together that most ice creams pick one or the other. This tub runs both, with honey at 1.5% doing the floral, slightly acidic work and the caramel supplying a darker burnt-sugar note underneath it. Macadamias come in at 4%, high enough that they turn up in most spoonfuls rather than occasionally. They're the right nut for this pairing: native to Australia, high in fat, and mild enough not to trample honey, which is easily overwhelmed. Cream sits at 30%, and there's no swirl or ripple anywhere in the tub. Everything is folded through a single base, so the flavours arrive together rather than in alternating bands. That makes it unusual among the Connoisseur tubs, most of which are built around a sauce running through the middle.