Vanilla ice cream with caramelized nuts

The day you dare to make ice cream at home you will wonder how it is possible to make it so easy. Today, one of my favorites: vanilla ice cream with caramelized nuts (yes, like the ice cream you surely know from Häagen-Dazs®, because you can make it with macadamia nuts if you prefer, although once caramelized you will see that whether you use walnuts or macadamia nuts the result is equally wonderful).

To make this ice cream, I use the KitchenAid ice cream maker . If you prefer to make larger quantities, then I recommend doubling the amount of ingredients directly and using a large capacity ice cream maker with a compressor, such as the Magimix ice cream maker (queen of ice cream makers in France) or the Ariete Gran Gelato .

I love making ice cream, and I think vanilla is a smooth flavor that any guest at home will like. With the flavor of the caramelized nuts, which are very easy to make, you really look great with everyone.

KitchenAid ice cream maker, Le Creuset mini cocottes and WMF ice cream scoop

Ingredients

For the vanilla ice cream:

• 380 g whole milk
• 2.5 tsp vanilla extract
• 145 g sugar
• 5 medium egg yolks
• 1 pinch of salt
• 400 ml cream 35% mg

For the caramelized nuts:

• 2 large handfuls of walnuts*
• 4 generous tablespoons of sugar

*If you prefer, use chopped macadamia nuts to make the classic and popular vanilla macadamia nut ice cream from the well-known brand Häagen-Dazs®. Or use hazelnuts! They are also delicious when caramelized and with vanilla ice cream.

Preparation

For the caramelized nuts:

1. Put the walnuts and sugar in a pan, heat it over a low heat and let the sugar melt. When it starts to melt, move the pan so that the walnuts turn and become coated with the sugar. You will see that it takes only a few minutes. At the end, you can use a wooden spoon to finish stirring the walnuts and make sure they are well coated with the caramel. Store in an airtight container.

Note: The mixture you will use to make the ice cream has to rest for a day before the next one. If you want to make the caramelized nuts the same day you make the ice cream, you can do so, but a little in advance, because when you add them to the ice cream they should be lukewarm, never hot.

Le Creuset Skillet frying pan and Pallarès Chef knife

For the ice cream:

1. In a saucepan, heat the milk gently until it boils. Stop the heat, stir and remove the layer of cream if it has been added. Add the vanilla extract. Allow the milk to infuse and lose heat.
2. Separate the egg whites and yolks using an egg white separator . You will only need the yolks.
3. Separately, in a bowl, mix the yolks with the sugar and a pinch of salt.
4. Add the mixture to the milk when it has cooled down (you can have it between 50 and 70º, you want to avoid the yolks curdling with the heat). Keep stirring.
5. Add the whipping cream, mix well and leave in the refrigerator until the next day.
6. When you are ready to make the ice cream, remove the KitchenAid ice cream maker from the freezer and place it in the mixer. Turn on the mixer and add the mixture at low speed. Let it work its magic, until the ice cream is churned.
7. When you see that the ice cream has reached the right consistency and with the mixer still running, add the caramelized nuts you have prepared. Leave it for one or two more minutes so that they are evenly distributed throughout the ice cream and for the mixer.
8. Remove the ice cream and put it in a freezer-safe, airtight glass container (I highly recommend those from EMSA ). The ice cream has set properly and is free of ice particles, but now it needs to gain consistency: leave it in the freezer for at least 3 hours.

When it comes to serving, there's nothing like a spoon in the purest Italian style. The same applies to glasses and bowls. You have to see everything we have for serving ice cream! Here .