Walnut Ice Cream (Glace aux noix)

Ingredients

• 125 gWalnut
• 1000 mlMilk
• 200 gSugar
• 6 pcsEgg yolk
• 250 mlCream
• 5 mlVanilla
• 1 gSalt

Instructions

1. 1

   Make walnut paste

   • Roughly chop the walnuts (125 g) and grind them in a blender or mortar into a fine paste. If necessary, add a few drops of neutral vegetable oil to smooth the paste.
   • Set the walnut paste aside.
2. 2

   Infuse milk with walnuts

   • Put the whole milk (1 L), the walnut paste and vanilla extract into a pot.
   • Heat slowly while stirring until just below boiling (do not vigorously boil). Remove from heat and cover, let steep for 20 minutes to extract the walnut flavor.
   • Strain the mixture through a fine sieve or cloth, pressing out the solids. Reserve the infused milk.
3. 3

   Prepare crème anglaise (egg custard)

   • Whisk egg yolks (6) and sugar (200 g) until pale and slightly thickened.
   • Temper the yolk mixture by adding about 200 ml of the hot walnut milk, then pour back into the pot with the remaining milk.
   • Heat gently while stirring until the custard thickens and reaches about 80–82 °C (do not boil). Avoid curdling.
4. 4

   Finish and chill

   • Pass the cooked custard through a fine sieve into a clean bowl.
   • Stir in the cream (250 ml) and season with a pinch of salt (approx. 1 g).
   • Cool to room temperature and chill thoroughly in the refrigerator for at least 4 hours (preferably overnight).
   • Churn in an ice cream machine according to the manufacturer's instructions. Without a machine: freeze in a shallow container and stir vigorously every 30–45 minutes until set.
   • Let soften 10–15 minutes before serving.