walnut ICE CREAM

Oliver Stephens

Oliver Stephens

31st May 2012
Oliver Stephens

walnut ICE CREAM



  • walnut ice cream
  • 1900g walnuts blanc hed 4 times
  • 400g suger
  • 800g trinolive
  • 70 maltodextine
  • 12g salt
  • 3.5l milk
  • 950 cream
  • 14g stabilizer


blanch walnuts and refresh
blend the walnuts with the milk and cream and stadillzer leave for 24 hrs to infuse
pass the walnut mix
melt the
400g suger
800g trinolive
70 maltodextine
add to the walnut milk then paco turn when needed

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.