1. Put sugar and water in a small pot. Let boil, dissolve the sugar, turn off the stove and remove to cool. When it is cold enough, bring the mixture to the blender.

2. Blend syrup, milk, cream, yolks and salt. Put everything in a heavy bottom pot and cook over medium heat until the mixture thickens, about 7 minutes. Remove from the pot and add the coffee and vanilla, mix.

3. Transfer to the ice cream machine and process until you get a creamy and thick consistency.

4. Add the pieces of chocolate covered macadamias and take everything to the freezer until you reach the desired hardness. To obtain a better consistency, you can freeze from the previous night.

5. Serve.

Note: if you do not have an ice cream machine, put the ice cream shake in the freezer and remove it when it is half frozen. Beat it again in that state and put it back in the freezer. This will prevent the formation of crystals.