Creamy walnut ice cream

Ingredients for 4 servings:

• 400 g sweet cream (whipping cream)
• 2 eggs, separated
• 150 ml sugar syrup, glucose syrup (recipe in DB/CK)
• 20 ml rum (to taste)
• 30 g coffee beans
• 100 g white chocolate coating
• 80 g walnuts, roughly chopped, roasted

Instructions

Working time approx. 10 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 20 minutes; Total time approx. 10 hours 30 minutes

easy and quick to make – this ice cream can be addictive

Melt the chocolate coating. Briefly bring half of the cream to a boil with the coffee beans, then cover and let stand for about 20 minutes. Whisk the egg yolks, rum, and sugar over a double boiler until frothy and the mixture begins to thicken. Remove the mixture from the heat and stir in the melted chocolate coating. Pour the coffee cream through a fine sieve and stir into the cooled egg and chocolate coating mixture. Beat the egg whites with a pinch of salt until stiff peaks form. Now whip the remaining cream and stir it into the ice cream mixture. Finally, fold in the stiffly beaten egg whites, stirring in 1/3 thoroughly first, then the rest. Freeze the ice cream mixture in the freezer. In the meantime, roast the coarsely chopped walnuts in a pan/pot without fat and let cool. After the ice cream has frozen for about 3 hours (the mixture should still be easy to stir), stir the roasted walnuts into the ice cream mixture. Now you can evenly distribute the ice cream into a terrine dish lined with cling film. The ice cream will be frozen solid after about 10-12 hours and is ready to serve.