Salted walnut nougatine folded into crème fraîche ice cream, need we say more? This was a delicious walnut ice cream that could easily be made with a variety of other nuts. Also, don't forget about those nut butters, they are a nice little trick to make ice cream even nuttier!
For the recipe:
- 8 egg yolks
- 180 grams sugar
- 470 grams milk
- 470 grams crème fraîche
- 20 grams almond butter
- 125 grams walnut, toasted until golden
- 300 grams sugar
- sea salt to taste
Whisk the egg yolks and half of the sugar (100 grams) until light and creamy.
Heat the milk, almond butter and remaining sugar (100 grams) until almost boiling then temper the egg mixture with the hot milk.
Return the egg mixture to the pot and cook to 180 F on a candy thermometer.
Pour the ice cream base through a strainer and into a bowl and cool. Refrigerate until completely cold.
In the meantime, make the walnut nougatine by putting 300 grams of sugar in a small pot and adding just enough water to have the consistency of wet sand. Brush the sides of the pot with water to make sure they are clean and have no sugar.
Cook the sugar without stirring until golden brown. Add the toasted walnuts (warm) and stir until combined. Pour the walnut nougatine onto a silicone mat. Place another silicone mat on top and roll out until thin. Remove the top mat and sprinkle with salt. Set aside to cool.
Place the completely cooled walnut nougatine in a food processor (in broken pieces) and mix into a crumb. Set aside.
Once the ice cream base has completely cooled, whisk in the creme fraiche.
Pour the ice cream base into your ice cream maker and process until thick and creamy.
Add 200 grams of nougatine crumbs and mix to combine.
Pour into a container and freeze for at least 2 hours to get a firm consistency.