John Myers
Ingredients for 1 servings:
- 100 g walnuts, peeled
- 250 ml whole milk
- 20 g vanilla sugar
- 80 g cane sugar (brown or light brown molasses sugar)
- 20 g glucose
- 3 egg yolks
- 1 cup whipped cream, approx. 200 g
- e.g. walnuts, caramelized, caramel pieces or nut syrup
Instructions
Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes
for the ice cream maker, creamy, gluten-free
Roughly chop the walnuts and briefly toast them in a dry pan. Let them cool, then grind them very finely in a food processor. Set them aside. Bring the milk and vanilla sugar to a boil. Meanwhile, beat the egg yolks and the other two sugars with a hand mixer fitted with a whisk until frothy and creamy. When the milk is hot, reduce the heat to very low, add some of the milk to the egg mixture, whisking vigorously, and mix well to equalize the temperatures. Return this mixture to the remaining milk in the saucepan and heat gently (do not boil) while stirring continuously until the cream thickens. If you run your finger across the back of a spoon, a stripe should remain visible. Immediately transfer the finished cream to another container. If any egg pieces remain in the cream due to heating, briefly strain them through a fine sieve. Stir the ground nuts into the cream and let it mature in the refrigerator overnight in a closed container. The next day, whip the cream until stiff peaks form and fold it into the cold cream. Pour the mixture into the ice cream maker and churn until smooth. You can freeze the finished ice cream for about 2 hours, if desired. It won’t be too hard even the next day. You can decorate with caramelized walnuts, caramel pieces, or nut syrup. Tip: This ice cream also works with hazelnuts, pecans, and pistachios.
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