Walnut Ice Cream

Preparation

Step 1: Roast the walnuts

Preheat the oven to 170°C. Spread the walnut halves on a tray and roast for 8 to 10 minutes until golden and fragrant. Let them cool, then set aside a small handful for decoration and chop the rest coarsely.

Roasting reveals the full aromatic depth of the walnut.

Step 2: Make the custard

In a saucepan, heat the milk with half the cream and the vanilla extract until it shimmers. Meanwhile, whisk the egg yolks with the sugar until pale. Pour the hot milk in a stream over the yolks while whisking, then pour everything back into the saucepan.

Thicken over low heat, stirring constantly, until the custard coats the spatula (about 85°C), without ever letting it boil.

Step 3: Flavour with walnuts

Off the heat, add the honey, the pinch of salt and the chopped walnuts. Blend coarsely with an immersion blender to release the flavours while keeping a few crunchy pieces. Let it cool completely, then refrigerate for at least 2 hours.

The base must be well chilled before assembly for a perfect texture.

Step 4: Whip and mix

Whip the remaining well-chilled cream into firm whipped cream. Fold it gently into the cooled walnut mixture with a spatula, lifting the mass to keep it silky. Pour everything into a loaf pan or airtight container.

The mixture should be homogeneous and slightly frothy.

Step 5: Freeze

Place the container in the freezer for at least 4 hours. Every 45 minutes, stir the mixture vigorously with a fork to break up the crystals and get a creamy texture. Scatter the reserved walnuts over the top towards the end of setting.

This regular stirring is the key to a soft, smooth ice cream.

Step 6: Serve

Take the ice cream out 10 minutes before serving. Scoop balls with an ice-cream scoop dipped in hot water and serve in coupes, scattered with a little roasted walnut and accompanied by a crisp shortbread.

This ice cream keeps for 2 weeks in the freezer in an airtight container.