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