Ingredients (makes about 600 ml ice-cream):
1 cup shelled walnutsPreparation (about 40 minutes plus freezing time):
1/3 cup milk
3 tablespoons maple syrup
3 egg yolks
1/3 cup sugar
1 egg white
3/4 cup heavy (whipping) creamTip: See Tip and closing remark on the Cappuccino-Chocolate Ice-Cream page (use your browser function to get back to this page).
1. In a dry pan, over medium heat warm the walnuts until lightly toasted. Turn repeatedly.
2. Finely chop the toasted walnuts, put them back into the pan and add the milk and maple syrup. Combine and let cool down.
3. Beat the egg yolks and the sugar until creamy. With a clean set of beaters, beat the egg whites until stiff. Whip the heavy cream.
4. Add the walnut mixture to the egg yolks and combine. Cautiously fold in the egg whites and the whipping cream - preferably with a wooden spatula. Transfer the custard to an ice-cream maker and process. Freeze the ice-cream in your freezer until firm.
A truly mouth-watering recipe, isn't it? This walnut ice-cream goes very nicely with pretty much any milk- or cream-based ice-cream. Try French vanilla! Oh, and it's also great with some rasp- or blackberry sorbet ... enjoy!