Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh liquid cream (heavy cream) | 500ml |
| Sweetened condensed milk | 297g |
| Granulated sugar | 200g |
| Walnut halves | 100g |
| Vanilla bean pod | 1 |
Instructions
-
Prepare the Vanilla Cream Base
Begin by placing the sweetened condensed milk in a large mixing bowl. Next, take the vanilla bean pod, and using a sharp knife, split it lengthwise. Scrape the seeds from the pod and add them to the condensed milk. Mix thoroughly with a whisk until well combined. -
Whip the Cream
In a separate bowl, whip the fresh liquid cream (heavy cream) to stiff peaks. Ensure the cream is well-whipped but not overdone. -
Combine the Mixtures
Gently fold the whipped cream into the vanilla-infused condensed milk. Do so carefully to preserve the fluffy texture of the whipped cream, ensuring a smooth and airy ice cream base. -
Prepare the Mold
Butter a loaf pan or an appropriate deep baking dish with high sides (a traditional loaf pan works perfectly). Line the bottom and sides with parchment paper for easy removal later. -
Freeze the Mixture
Pour the prepared mixture into the lined pan and place it in the freezer. Allow it to freeze for 6-8 hours, or until the ice cream has completely firmed up. -
Prepare the Caramelized Walnuts
Once the ice cream has set, it’s time to prepare the caramelized walnuts. Place a small saucepan over medium heat. Add the granulated sugar and melt it until it turns into a golden caramel. Carefully add the walnut halves using kitchen tongs to coat them in the caramel. Let the walnuts cool and harden as they cool down. -
Assemble and Serve
Once the ice cream is fully frozen, it’s time to assemble your dessert. Take a serving glass or a dessert bowl and start by placing a layer of the caramelized walnuts at the bottom. Add a scoop of the creamy vanilla ice cream on top of the walnuts. Repeat as desired.Your Vanilla Ice Cream with Crunchy Walnuts is now ready to be enjoyed! Serve immediately, and indulge in this decadent treat.
Pro Tips
- You can store the ice cream in the freezer for up to a week, but it’s best enjoyed fresh.
- Feel free to substitute the walnuts with other nuts or caramelized fruits for a different twist on this classic recipe.
