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Caramel Walnut Ice cream

Preparation time: 10 minutes, plus freezing
Cooking time: 20 minutes

Image of Caramel Walnut Ice cream

50g (2oz) granulated sugar
10 tablespoons water
2 egg yolks, beaten
300 ml (˝ pint) double or whipping cream
50g (2 oz) shelled walnuts, coarsely chopped


Serves: 7


1. Put the sugar and 5 tablespoons of water into a heavy-based saucepan and stir gently over a low heat until the sugar dissolves. Increase the heat and boil steadily, without stirring, until the sugar caramelizes. The temperature on a sugar thermometer will be 160°C/320°F. Lift the pan from the heat.

2. Have ready another 5 tablespoons cold water in a jug and pour it on to the sugar the moment it reaches the caramel stage. Swirl the pan, but do not stir (the mixture will sizzle and spit a little, so be careful) then continue to boil to a thick syrup, stirring to dissolve.

3. Meanwhile, beat the egg yolks in a bowl. Pour the hot caramel on to them, beating hard all the time, and continue beating until the mixture cools. Transfer the mixture to a freezer container.

4. Whip the cream until it forms soft peaks and fold it into the mixture with the walnuts. Freeze until firm without further stirring.

Chef’s Tip:- Can be frozen for 6 months.

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