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! 😉
Walnut and Orange Gelato with Chocolate Syrup
A delicious autumn dessert: Walnut and Orange Gelato with Chocolate Syrup.
- 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
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.
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 1/3 of the ice cream and drizzle it with the chocolate syrup. Add another 1/3 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.
NOTE: This ice cream is very soft and creamy, serve it immediately as it melts fast!
It was a bit too sweet for me. I would put less sugar and bring the dose down to 250 gms – 8.8 oz.