Autumnal Ice Cream


Autumnal Ice Cream

Walnut Praline Ice Cream


At home we’re lucky enough to have an enormous walnut tree at the top of the garden, but we always end up drowning in a deluge of produce that we rarely bother to do anything other than crack and force onto friends. Praline is usually made from almonds or hazelnuts but given the overwhelming bounty of available walnuts I decided to try using them and incorporating it into an ice cream.

I’m happy to say that it seemed to work and the end result is dangerously moreish. I would consider adding sea salt to the recipe for a variant on salted caramel which appears to be everywhere at the moment, it would also help counteract some of the walnuts inherent bitterness.

The praline paste is my own recipe and I was essentially making it up as I went along. It is a bit of hard work but getting it smooth makes all the difference. I wouldn’t recommend using a lovely rubber spatula to try and coax the praline-cream mix in the blender to get going whilst it is running like I did; you’re likely to upset the spatula’s owner and waste time fishing tiny pieces of rubber out of a very thick and sticky paste.

I’d happily eat this on its own, maybe topped with toasted walnuts, but it would go well with autumnal fruit desserts like pear tarte tatin.



Walnut Praline Paste

  • 150g Walnuts
  • 150g Sugar
  • Tbsp water
  • Single cream
  1. Crush and toast the walnuts in a dry pan.
  2. On a high heat place the sugar with the water in a pan and cook until a golden caramel.
  3. Add the walnuts and stir to coat thoroughly.
  4. Empty onto a sheet of greaseproof paper and leave to cool.
  5. Blitz in a food processor, then pound finely in a mortar and pestle.
  6. Add to a blender with 50ml of single cream, blitz continuously. Add cream until a thick paste consistency is achieved.
  7. Reserve

Ice Cream Base

  • 500ml milk
  • 300ml cream
  • 8 egg yolks
  • 180g sugar
  • 1 vanilla pod
  1. Heat the milk, 90g of sugar and the vanilla pod (seeds scraped out and added) to just below boiling.
  2. Beat the other 90g of sugar and egg yolks together in a bowl.
  3. Add the milk mix and whisk until it is all incorporated. Return to the heat in a clean pan and cook until it reaches 84c.
  4. In another bowl mix the double cream and 150g of praline paste together, be careful not to beat the cream at this point.
  5. Pour the ice cream custard onto the cream-praline mix through a fine sieve, whisk until thoroughly mixed and chill over an ice bath.
  6. When it has cooled churn in an ice cream mixer as standard.
  7. Reserve in the freezer until ready to serve.
One Response to “Autumnal Ice Cream”
  1. What a fine quenelle!

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