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Cream ice cream with caramelized walnuts

Dessert140 minutes4 people300 calories
1/52/53/54/55/5 (2 votes)
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By Mayra Fernandez Joglar

With this cream ice cream with caramelised nuts we officially inaugurate the summer season this year. I know there are still weeks until summer really comes but why wait for enjoy something so delicious?

I don't know if you've ever done ice cream at home. If your answer is "no, never" the only thing I can tell you is that you are missing something very big. They come in many flavors and they are easier to make than you might imagine.

Also, this ice cream can be made with or without refrigerator , so you have no excuses to get down to business.

Cream ice cream with caramelized walnuts

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A delicious ice cream with a creamy base and a crunchy touch of walnuts that will delight this summer.

Cream ice cream with caramelized walnuts
  • Mayra Fernandez Joglar
  • Recipe type: dessert
  • Calories: 300
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

For the caramelized walnuts:

  • 50 g de azúcar blanquilla
  • 50 g of peeled walnuts

For the cream ice cream:

  • 250 g whipping cream min. 35% mg
  • 70 g of sugar (35 g + 35 g)
  • Egg whites 3
  • 30 g of invert sugar (see recipe)
  • 1 pinch of cream of tartar or salt

Preparation

  1. For the caramelized walnuts:

    In a pot we make a dark caramel with the white sugar. When we have the point, remove from the heat and add the peeled and chopped walnuts into medium pieces. We stir them well so that they are well impregnated. We remove them by placing them on a baking paper so that it is easy for us to take them off.

    If you have the TM6 model you can make the caramel directly in the glass.

  2. For the cream ice cream:

    With the glass clean and dry, we put the butterfly on the blades and add the cream. We beat speed 3 1/2 until mounted, always watching over the mouth so that it does not pass us and turns into butter.

  3. We add 30 g of sugar and also the invert sugar and mix for 10 seconds, speed 1. We remove to a large bowl and reserve.

  4. We wash the glass and the butterfly well, adding a splash of vinegar so that there are no traces of fat.

  5. In the clean and dry glass we put the butterfly back on the blades, add the egg whites and the cream of tartar or salt. We mix during 10 seconds, speed 2.

  6. Next we mount the clearings by programming 3 minutes, speed 3 1/2. After the first minute, add the remaining 30 g of sugar little by little through the jar.

  7. At the end of the time, we add the whipped whites to the whipped cream in 3 batches. We will do it, we will make enveloping movements so that the mixture is not lowered.

  8. With refrigerator

    We pour the cream into the refrigerator and follow the manufacturer's instructions. In my case, I used the Kitchen Aid refrigerator and left the cream for about 15 minutes.

    Then we transfer the cream to a container with a lid and suitable for the freezer, add the caramelised walnuts and freeze for at least 2 hours.

  9. Without refrigerator

    We pour the cream into a container, better if it is metallic and freeze for 30 minutes.

    We remove the container from the freezer and mix the cream with a spoon or fork to break the ice crystals.

    We repeat this same operation 2 more times. Then we add the caramelised walnuts and freeze for at least 2 hours.

  10. At the time of serving, we remove the ice cream from the freezer and let it temper for a few minutes so that it is softer and creamier.

Do you want to know more about this cream ice cream with caramelized nuts?

The best thing about this recipe is that it is super simple, especially if you make it with a refrigerator. You only have to whip the cream, the whites and mix both preparations and ready to fry.

Mount the whites well It is the most important thing for this recipe to be perfect. For this you have to follow the same indications as always:

  • The glass and the butterfly very clean and without a trace of fat.
  • That the whites are not mixed with the yolks.
  • Use a little cream of tartar or potassium bitartrate to stabilize the whites. If you don't have on hand you can use a pinch of salt or a few drops of vinegar.
  • Beat for 1 minute by egg white at speed 3 1/2.

To butter the ice cream and make it creamier you can use the refrigerator which makes work much easier. But you already know that it is not essential because you can do it manually.

Once done, you can serve it with whatever you like the most. In this case we have accompanied it with some caramelized walnuts that give it a very rich crunchy touch. Although I am already thinking of other combinations as a red fruit coulis or a chocolate sauce.

When consuming it is important to take it out of the freezer for a few minutes, this will make it lose rigidity and become a creamy and delicious ice cream.

Can be stored in the freezer up to 3 months.

More information - Strawberries with yogurt and rose-scented coulis / Chocolate sauce for desserts and toppings /

Adapt this recipe to your Thermomix model


Discover other recipes of: Easy, Eggs, Desserts, Summer recipes

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