3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Crunchy Caramel and Walnut Ice Cream


Print:
4

Ingredients

0 portion(s)

Caramel Powder

  • 200 gram raw sugar

Crunchy walnut and caramel

  • 100 grams raw rugar
  • 50 grams walnuts chopped

Ice Cream

  • 600 grams thickened cream
  • 6 egg whites
  • 1 level teaspoons cream of tartare
  • 6
    4h 10min
    Preparation 4h 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
5

Recipe's preparation

    Caramel Powder
  1. Place sugar in a non-stick frying pan on low heat. When the sugar has melted, spread thin layer over baking paper and let it cool completely. You may also give your heatproof kitchen counter top a spray with canola oil and spread the caramel over it rather than baking paper.

    Once cooled, break into pieces and blizt 10 seconds/speed 9.
  2. Crunchy Walnut and Caramel
  3. Melt the sugar as per method above and add the walnuts and give it a good mix. Pour this mix over baking paper spreading it out as thin as you can. Once cooled, break into pieces and add to the bowl, turbo for 0.5 seconds until bite size pieces are achived. Set aside. clean and dry mixing bowl.
  4. Final steps - Ice-Cream base with a vanilla ice-cream variant
  5. Insert the butterfly, the egg whites and the cream of tartare and whisk for 6 Minutes / 37 deg / Speed 3.5 / mc off.

    Add the caramel powder a spoonful at a time for a further 6 minutes / 50 degrees / speed 3 (if you don't want a caramel flavour you can replace this with just white sugar and add 2 tsp of Vanilla bean paste)

    Whip for a further 15 minutes / speed 3 / mc off.

    Place the bowl in the fridge to cool completely. Or tip out the ingredients and into a seperate bowl in the fridge to cool.

    Insert the butterly and the thickened cream and whisk for 40 Seconds / Speed 3.5.

    Gently mix together the whipped cream, egg white mix and crunchy caramel and pop in the freezer for at least 4 hours before ready to eat.
10

Accessories you need

  • Butterfly
    Butterfly
    buy now
  • Spatula TM31
    Spatula TM31
    buy now
  • Measuring cup
    Measuring cup
    buy now
11

Tip

As this is homemade icre-cream without all the nasties like anti-freezing agents found in store bought icecream, it will go quite hard after being in the freezer for 24 hours. Before serving, just pop it out of the freezer 10 minutes and it will be easy to scoop out. On the other hand, if you pop into a proper ice-cream container (sold in the mix-shop) it will scoop perfectly ☺️


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Comments

Add a comment
  • There are no comments at the moment.