Homemade walnut ice cream, the final touch to a good meal. It is indisputable that homemade ice creams are healthier than industrial ice creams, since we can control the ingredients we use and avoid additives, colorings and preservatives. We also adapt them to our tastes, and although when making ice creams to get a good texture and avoid having a block of ice we have to balance the amount of sugar and fat, we will always try to reduce both as much as possible. If we talk about nuts, things get a little more complicated for us, since the freezing point is higher.
To make this nut ice cream, we follow the guidelines for nut ice cream and we will make a cream or butter simply by toasting and crushing the nuts. Then you have to make an English type cream, either with egg or with any other emulsifier, such as soy lecithin or, as in this case, corn starch flour, so that it remains bound and that when buttering it does not remain lumpy. In addition, since there is no egg, the nutty flavor is more intense. Next, we will tell you how to make an easy walnut ice cream, with simple ingredients and a delicious flavor and texture.
recipe information
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- Time of preparation: 6 hours and 30 minutes
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- cooking time: 10 minutes
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- total time: 6 hours and 40 minutes
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- rations:6
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- Category: desserts
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- type of cuisine: international
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- calories: 264 kcal per 100 g
Ingredients for walnut ice cream for 6 people
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- 200g of walnuts
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- 120g of sugar
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- 50 g honey or invert sugar
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- 500 ml of whole milk
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- 25 g of corn starch flour (Maicena)
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- Salt
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- Vanilla
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- 50 g of walnuts to decorate
How to make walnut ice cream
We weigh the ingredients of the recipe and begin by toasting the nuts to intensify their flavor. We put them in a frying pan, we bring it closer to the fire and without stopping stirring them so that they do not burn, we toast them for a few minutes.
Next, we crush them in the processor until we get a creamy texture and reserve them.
Heat the milk in a saucepan and add the vanilla, sugar, honey and salt. We remove everything well to integrate it.
While the mixture is heating up, we dissolve the cornstarch flour in a little cold milk and add it to the mixture in the saucepan, so that a thick and bound cream is formed.
Finally, add the walnut cream that we have reserved and continue cooking over low heat, stirring constantly so that it thickens and cooks.
When we have a thick and well blended cream, remove it and cool it quickly.
We put it in a bowl that in turn we will put inside another with water and ice.
Once the ice cream is cold, we store it in the fridge until the next day, when we can butter the ice cream. If we have an ice cream maker, we pour the cream into the ice cream bucket and butter it following the manufacturer’s instructions. When the ice cream is almost buttered we can add pieces of nuts. When finished, we remove it for a tuper or airtight container and store it in the freezer for a minimum of 6 hours.
If we do not have an ice cream maker, we will have to add air to our ice cream manually. To do this we put the cream in a tupperware or ice cream container and store it in the freezer. Every half hour for three hours we will have to stir it with a fork or rods to provide air and break the ice crystals that will form. Once the process is finished, we leave it in the freezer until it is time to consume it.
To make it easier for us to serve our ice cream, we can form the balls and store them already made, so we will have them ready when serving.
Easy preparation summary
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- We weigh and measure all the ingredients of our recipe
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- We toast the nuts and put them in a processor and make the butter
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- Separately, in a saucepan we put milk to heat and add the rest of the ingredients
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- Mix them until you have a homogeneous mixture.
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- Dissolve the corn starch flour in a little milk and add it
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- While stirring, we wait for it to thicken
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- Add the nut butter and stir
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- Remove the mixture from the heat and cool it quickly.
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- Store it in the fridge for a minimum of 6 hours.
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- Once the mixture has rested, we put it in the ice cream maker and butter it
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- When the ice cream is almost buttered we add pieces of nuts
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- Once the process has finished, we put the ice cream in a container and store it in the freezer
