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Walnut Ice-cream
Glace aux noix
Preparation info
- For
four
people - Difficulty
Easy
- Ready in
50 min
Appears in
By Jean Troisgros and Pierre Troisgros
Published 1978
Ingredients
50 g 1¾ oz 500 ml pint
Method
- Choose whole fresh walnuts, crack open the shells, take out the kernels, weigh them and then peel them with a small sharp knife. Chop them up roughly on a board. Bring the milk to the boil in a saucepan, add the walnuts and leave to infuse for 10 minutes just off the heat.
- Mix the egg yolks with the honey in a bowl and beat with a whisk for at least 5 minutes.