Walnut ice cream
Description
To whip the cream well, chill it thoroughly beforehand—place the package in the freezer for 15 minutes. To enhance the flavor, you can add a pinch of vanilla powder or vanilla sugar.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Place the egg yolks in a bowl and add all the sugar.
- 3
Step 3
Beat the yolks with sugar using a mixer until a light, homogeneous mass is obtained.
- 4
Step 4
In a saucepan, gently heat the milk without bringing it to a boil, then slowly pour it in a thin stream into the bowl with the egg yolks beaten with sugar, continuously whisking.
- 5
Step 5
Pour the milk-egg mixture back into the saucepan and turn on the lowest heat. Stir the mixture vigorously with a whisk, making sure it doesn't boil, and wait until it thickens slightly but noticeably. Remove the saucepan from the heat and let the milk-egg mixture cool down to room temperature.
- 6
Step 6
Pour the cold heavy cream into a bowl and beat it with a mixer until soft peaks form. Do not overbeat the cream, otherwise you will end up with butter.
- 7
Step 7
Add the contents of the saucepan to the whipped cream mixture. Mix everything with a spatula or whisk until all components are fully combined.
- 8
Step 8
Dry the walnuts in a dry skillet until lightly golden, then finely chop them with a knife.
- 9
Step 9
Add the chopped walnuts to the creamy mixture, stir with a spatula until evenly distributed throughout the mixture.
- 10
Step 10
Pour the prepared ice cream mixture into a suitable container and place it in the freezer. After 40-45 minutes of freezing, remove the container, blend the mixture with an immersion blender, and return it to the freezer. Repeat this process 2-3 more times.
- 11
Step 11
The ice cream will be completely ready after about 3 hours of freezing.