Walnut Ice Cream -

Walnut Ice Cream

Ingredients

½ cup (125 ml/60 g) chopped walnuts ¾ cup (175 ml/200 g) cream or half-and-half
1¼ cups (300 ml/300 g) low-fat milk
½ vanilla bean
2 tbsp (30 ml) icing (confectioner's) sugar, plus a bit for the plates
2 egg yolks
5 tbsp (75 ml) walnut liqueur, plus a bit for the top
½ tsp (1 ml) ground cinnamon
Orange slices

Details

Serves: 8

Method

Toast the walnuts in a dry skillet (frying pan) and leave to cool. Set aside ½ the nuts and grind the rest.

Combine cream and milk in a medium saucepan. Slice the vanilla bean in half length­wise, scrape out the seeds, and add both the seeds and the pod to the mixture.

Stir in the icing sugar. Heat until almost boiling, then remove from heat. Whisk the egg yolks and stir in. Reheat, stirring constantly, until the mixture thickens. Leave to cool, stirring occasionally.

Stir in the ground nuts, liqueur and cinnamon. Churn-freeze in an ice cream maker.

Refrigerate two dessert plates. Sprinkle with icing sugar. Scoop ice cream onto each dish, sprinkle with remaining nuts, drizzle a little liqueur on top and garnish with half-moons of orange.

TIP:- Instead of walnuts, use blanched hazelnuts or almonds and substitute an almond liqueur.

Per serving:- approx. 180 calories 3 g protein, 15 g fat, 8 g carbohydrates

Related food category:

• Dessert