Walnut Ice Cream

Preparation info

  • Difficulty

    Easy

  • Serves

    8

Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Gravetye Manor,
East Grinstead

Chef Allan Garth

Ingredients

  • 1ΒΌ pints (750 ml.) milk
  • 11 oz. (300 g.) castor sugar
  • 12 egg yolks
  • pinch salt
  • 11 oz. (300 g.) double cream
  • 5 oz. (150 g.) marzipan
  • 8 oz. (225 g.) walnuts, ground

Method

Whip the egg yolks and the sugar.

Bring the milk, salt and marzipan to the boil. Pour onto the egg mixture, stirring all the time.

Half whip the double cream. Stir in the cream and the walnuts to the mixture.

Place in an ice cream machine or the deep freeze. If using the deep freeze, bring out and stir from time to time.