Crispy Walnut Ice Cream
Walnut ice cream is a classic dessert, made special by the combination of the pleasantly crunchy texture of walnuts and creamy ice cream. Walnuts have long been used in sweets around the world, and are especially popular in Italian gelato. This recipe combines traditional ice cream making techniques with modern homemade methods, so you can make it even without an ice cream maker. It is the perfect choice for summer days, but it also stands its ground on a festive dessert table. If you want a little something extra, try it drizzled with caramel sauce or sprinkled with a pinch of cinnamon!
Ingredients for this recipe
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Preparation Steps
1
Roughly chop the walnuts. In a skillet over low heat, toast the walnuts until lightly golden brown. Add the butter and honey, then stir to combine. Spread the mixture onto parchment paper and let it cool completely.
2
In a medium saucepan, heat the milk and heavy cream over medium heat, but do not let it boil. Add 100 g of sugar and stir until dissolved.
3
In a bowl, whisk the egg yolks with the remaining 50 g of sugar until pale and frothy. This ensures a smooth, creamy ice cream texture.
4
Slowly pour a small amount of the hot milk mixture into the egg yolks while whisking constantly. This step prevents the eggs from curdling.
5
Pour the egg mixture back into the saucepan, and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Do not let it boil!
6
Remove from the heat, add the vanilla extract, and let it cool completely. Then, refrigerate for at least 4 hours, or overnight.
7
Pour the ice cream base into an ice cream maker and churn according to the manufacturer's instructions. If you don't have an ice cream maker, freeze the mixture, stirring with a fork every half hour to create a creamy texture.
8
When the ice cream is partially solidified, add the crispy walnuts and gently stir them in. Then, continue to freeze until it reaches the desired consistency.
9
Before serving, let the ice cream sit at room temperature for a few minutes to make it easier to scoop.
