Walnut and maple syrup ice cream

Walnut and maple syrup ice cream

Total: 9 hr 50 Min. | Active: 20 Min.
vegetarian, gluten-free
Nutritional value / 100 g: 303 kcal
, Fat: 28 g
, Carbohydrate: 12 g
, Protein: 6 g


6 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Walnut milk

50 g walnut kernels, coarsely chopped
3 dl full-cream milk
1 tbsp sugar
1 pinch salt
3 fresh egg yolks, beaten
3 dl full cream
¾ dl maple syrup

Caramelized nuts

150 g walnut kernels, coarsely chopped
2 tbsp maple syrup
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How it's done

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Walnut milk

Toast the nuts in a frying pan without any oil, heat in a pan with the milk, sugar and salt. Remove the pan from the heat, leave to infuse for approx. 30 mins. Pour the milk through a sieve into a pan, pour half of the milk into the egg yolks, whisk thoroughly. Pour the mixture back into the pan. Simmer over a medium heat, stirring constantly until the mixture thickens and turns creamy. Pour the mixture through a sieve into the cream, stir well. Stir in the maple syrup, leave to cool. Cover and chill for 4 hrs. or overnight.

Caramelized nuts

Toast the nuts in a frying pan without any oil. Drizzle the maple syrup on top, toast for a further 2 mins. Transfer the nuts to a sheet of baking paper, leave to cool, coarsely chop.

To freeze

Cover and freeze for approx. 3 hrs., puree with a handheld blender, stir in the caramelized nuts, freeze for a further 2 hrs.

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