Macadamia Nut, Praline And Coffee Semifreddo

• 3/4 cup macadamia nuts, chopped
• 3 1/4 cups granulated sugar
• 3/4 cup milk
• 1 tbsp instant coffee
• 6 None large egg yolks
• 1 tsp vanilla extract
• 4 cups whipped cream
• -1 None Coffee Syrup
• 1/2 cup granulated sugar
• 1/4 cup amaretto

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.
2. Pulse 1/2 the nut praline in a food processor to form crumbs.
3. In a small saucepan, combine milk and coffee. Stir over medium heat until almost boiling.
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.
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.
6. Sprinkle remaining praline pieces over semifreddo. Serve sliced with coffee syrup.

nuts, sugar, milk, coffee, egg yolks, vanilla, whipped cream, coffee syrup, granulated sugar, amaretto

Taken from recipes-plus.com/api/v2.0/recipes/37544 (may not work)