I love ice cream and not only in summer! Today’s recipe in fact, is perfect for autumn/winter as it is made with walnuts and candied orange zest These flavours always make me think of autumn, cold days and cozy nights. The home-made chocolate syrup adds a touch of decadence to the whole dessert which is always great, besides… I would pour chocolate on almost any dessert if it was for me! 😉 This is a creamier ice cream than the usual stuff, so make sure you serve it quickly and don’t stop by to take pictures like I did, or it will melt! Enjoy and indulge… you deserve it! 😉
- 425 ml – 14.4 oz. cream (for whipping)
- 75 ml – 2.5 oz. milk
- 320 gms – 11.3 oz. sugar (this was a bit too much in my opinion – see notes below)
- 100 gms – 3.5 oz. walnuts
- 5 egg yolks
- 1 tsp vanilla extract
- 40 gms – 1.4 oz. candied orange zests, chopped
- ¼ dose Chocolate Syrup, prepared following this recipe
- Start by preparing the home-made chocolate syrup following this easy recipe.
- Put the walnuts and 80 gms – 2.8 oz. of sugar in a mixer and blend them together for a few minutes until you get a smooth paste.
- Whisk the egg yolks with the remaining sugar until fluffy and pale.
- In the meantime heat the milk and cream and add them to the egg yolk mixture. Keep whisking.
- Add the vanilla extract and walnut paste and mix well.
- Transfer this mixture in a pot and put it on the fire. Heat gently until it reaches 82°C – 180°F. You can do this even without a thermometer. Just make sure it does not boil and that the cream coats the back of a spoon.
- Let it cool down completely and then churn in your ice cream machine as per the manufacturer’s instructions.
- Half way through the churning process, add the chopped candied orange zests.
- When ready, transfer the ice cream to a container, making three layers. Start by pouring ⅓ of the ice cream and drizzle it with the chocolate syrup. Add another ⅓ of ice cream and chocolate syrup and finish it with a third layer.
- Close the container with a lid and put it in the freezer overnight.
- Serve it with extra chocolate syrup on the top.
It was a bit too sweet for me. I would put less sugar and bring the dose down to 250 gms – 8.8 oz.