Walnut Ice Cream with Avocado
Ingredients
- For serving
- 2 ripe Avocados
- 2 Tbsps lemon juice
- 4 scoops Nut ice cream
- 2 Tbsps chopped Shelled pistachio
- For the walnut ice cream
- 40 grams chopped Walnut
- 40 grams ground Walnut
- 200 grams Whipped cream
- 300 milliliters milk
- 1 Vanilla bean
- 5 Tbsps sugar
- 5 egg yolks
- 5 centiliters Italian Walnut liqueur
- ¼ tsp Ground cinnamon
Preparation steps
For the walnut ice cream: Roast chopped walnuts without fat and set aside.
Mix milk and cream with vanilla pod and seeds and bring to a boil.
Beat egg yolks with sugar in a bowl until creamy. Stir hot vanilla milk into egg yolk mixture, pour everything back into pot and simmer on low heat while stirring constantly. Do not allow mixture to boil.
Pass custard through a sieve, let cool and thinly sprinkle surface with sugar.
Then stir in chopped and ground walnuts, liqueur and cinnamon. Freeze mixture in an ice cream maker or transfer into a shallow metal bowl and freeze for approximately 3 hours, stirring vigorously every 30 minutes.
Halve and pit avocados and sprinkle flesh with lemon juice. Place walnut ice cream in avocado halves to serve and sprinkle each with chopped pistachios.
Then add the chopped and ground nuts, liqueur and cinnamon stir. freeze the mixture in an ice cream maker. (Or fill in a shallow metal bowl, put into freezer and freeze in approx. 3 hours, thereby however every 30 minutes. Stir vigorously.)
