- 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
toasted nut ice cream
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
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
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