Ice Cream

California Walnut Ice Cream with Caramel Sauce

Course Dessert
Prep Time 15 minutes
Cook Time 10 minutes
Servings 10
Calories 472kcal


  • 125 g California Walnut Pieces
  • 600 ml double cream
  • 400 ml whole milk
  • 2 tsp vanilla paste
  • 6 medium egg yolks
  • 100 g caster sugar
  • 200 g salted caramel sauce


  • Preheat the oven to 200oC, gas mark 6.
  • Place the walnuts on a baking tray and roast for 5-6 minutes, allow to cool.
  • Meanwhile, place the cream, milk and vanilla in a large saucepan and heat to just below boiling point.
  • Whisk the egg yolks with the sugar in a large bowl until pale and thickened. Gradually whisk in the hot milk mixture until combined and pour back into the saucepan.
  • Cook the custard mixture on a medium-low heat, stirring continuously until it thickens slightly and coats the back of a spoon, about 8-10 minutes. Remove from the heat and allow to cool completely.
  • Chop 25g roasted walnuts and stir into the caramel sauce and set aside. Place half of the remaining walnuts in a small food processor and blitz until smooth, chop the rest and stir both into the cooled custard mixture.
  • Transfer to a freezer proof container and freeze for 1 hour. Mash with a fork to mix and refreeze for a further hour and repeat until frozen.
  • Warm the caramel sauce and serve with the ice cream.


Serving: 132g | Calories: 472kcal | Carbohydrates: 13.7g | Protein: 4.4g | Fat: 43.6g | Fibre: 0.5g | Sugar: 13.6g
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