for 6 person

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

How it's done

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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