toasted nut ice cream

peter jackson

peter jackson

14th December 2011

toasted nut ice cream

Toast nuts and skin if necessary
Boil milk and cream add nuts leave to infuse for 2 hours.
Reboil ...

Ingredients

  • 1 litre milk
  • 1.5 litre double cream
  • 500g of nuts your choice
  • 32 egg yolks
  • 375g caster sugar
  • 75 ml liquid glucose
  • 150ml nut liquor your choice

Method

Toast nuts and skin if necessary
Boil milk and cream add nuts leave to infuse for 2 hours.
Reboil mix, whisk together egg yolks, glucose, and sugarMake as Anglaise
Add liquor, pass, chill and churn