Walnut ice cream with the Thermomix® works without an ice cream machine. The result depends on one step that many recipes simply leave out: the walnuts go into the frying pan first. Blended raw, walnut ice cream tastes of nut. Toasted, it tastes of caramel and nut. The difference is clearly noticeable.
Walnut Ice Cream with the Thermomix®
Ingredients 0 / 6 ✓
- 300 g whipping cream
- 200 g milk
- 3 egg yolks
- 150 g sugar
- 100 g walnut halves
- 40 g maple syrup
Instructions 0 / 6
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1
Whip the cream.
Insert the butterfly whisk. Add the cream to the mixing bowl and whip on speed 3.5 until stiff. Set aside and refrigerate. Remove the butterfly whisk.
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2
Heat the ice cream base.
Add the milk, egg yolks and sugar to the mixing bowl and heat for 8 minutes / 70°C / speed 3, then leave to cool.
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3
Toast the walnuts.
Meanwhile, toast the walnut halves in a dry frying pan.
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4
Add the syrup and walnuts.
Add the walnuts and maple syrup to the mixing bowl and blend for 10 seconds / speed 10.
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5
Fold in the cream.
Add the cream and fold in for 8 seconds / speed 3.
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6
Freeze the ice cream.
Churn in an ice cream machine.
Alternatively, pour into a freezer-safe container, seal and place in the freezer. After one hour, stir through with a whisk. Freeze for at least 4 more hours, stirring once an hour throughout.
Tip: Garnish your walnut ice cream with caramelised walnuts and maple syrup.
Video
Nutrition per serving
Why the walnuts go into the pan first
Raw walnuts contain essential oils that are released when dry-toasted in a pan. The result is a noticeably fuller, more caramel-like flavour. We toast the walnut halves over a medium heat until they start to smell fragrant. This takes 3 to 4 minutes. Too long, and they turn bitter. Properly toasted, they combine with the maple syrup in the mixing bowl to form a paste that carries the ice cream. Without toasting, the base is flatter.
You do the toasting step in parallel while the Thermomix® heats the egg yolk mixture to 70°C. The 8-minute heating time overlaps almost exactly with the toasting. Not a coincidence, but a practical use of time.
Without an ice cream machine: how it works anyway
The recipe card gives two methods. With an ice cream machine, it is straightforward. Without one, you need a little patience: the mixture goes into an airtight container * in the freezer. After one hour, stir the mixture through with a whisk, then freeze for at least 4 more hours, repeating every hour in between. Stirring breaks up ice crystals and gives a creamier texture. If you skip this step, you get a harder ice cream.
An ice cream machine * makes this unnecessary, as it stirs the mixture automatically during freezing. If you make ice cream regularly, it is worth the investment.
Cream ratio and dairy-free options
The recipe uses more cream than milk. The higher cream ratio is deliberate: more fat means fewer ice crystals and more creaminess. If you cook dairy-free, you can replace the cream with coconut cream* or almond cream*, and the milk with soya milk* or almond milk*. With coconut cream, the ice cream takes on a subtle coconut note that pairs well with the walnut flavour.
The sweetener mix of sugar* and maple syrup* can be varied. If you want to replace the sugar entirely, honey* works, as does agave syrup*. The maple syrup itself brings part of the flavour that complements the walnut taste. The full character comes from the interplay of both. Reducing the sweetness also reduces the character.
The walnut halves* should be as fresh as possible. Old walnuts taste slightly rancid, and that transfers directly to your ice cream. If you like, you can prepare caramelised walnuts as a topping and garnish the finished ice cream with them. The tip is also in the recipe card.
Keeps for 2 weeks airtight, compatible with all TM models
Kept well sealed, the ice cream will last up to one week in the freezer. Leave it at room temperature for 10 minutes before serving so it is easier to scoop. A mixing bowl* for chilling the cream in between helps with the workflow.
The recipe works on TM31, TM5, TM6 and TM7 without any adjustments. The maximum temperature is 70°C, which every model handles.
Our strawberry ice cream with the Thermomix® follows a similar basic logic, though without a cooking step. If you like to combine chocolate with nuts: our chocolate cake works well alongside.
From ice lollies to iced hot chocolate: Thermomix® ice cream is our collection for the whole season.
Goes well with: Brownies and waffles.
Caramelised walnuts as a topping
A spoonful of caramelised walnuts takes the ice cream up another level. We add 50 g of sugar and 2 tablespoons of water to a small pan and let the mixture turn golden brown over a medium heat without stirring. This takes 4 to 5 minutes. As soon as the caramel reaches the right colour, we pull the pan off the heat and mix in 50 g of roughly chopped walnuts. Spread quickly onto baking paper and leave to cool. After 15 minutes, break the pieces apart. The topping keeps in an airtight tin for two weeks and also goes well with yoghurt or warm apple cake. For the crunchy contrast, scatter over the scoops just before serving.
