Crunchy Caramel and Walnut Ice Cream

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Recipe's preparation

Caramel Powder

Place sugar in a non-stick frying pan on low heat. When the sugar has melted, spread thin layer over baking paper and let it cool completely. You may also give your heatproof kitchen counter top a spray with canola oil and spread the caramel over it rather than baking paper.

Once cooled, break into pieces and blizt 10 seconds/speed 9.

Crunchy Walnut and Caramel

Melt the sugar as per method above and add the walnuts and give it a good mix. Pour this mix over baking paper spreading it out as thin as you can. Once cooled, break into pieces and add to the bowl, turbo for 0.5 seconds until bite size pieces are achived. Set aside. clean and dry mixing bowl.

Final steps - Ice-Cream base with a vanilla ice-cream variant

Insert the butterfly, the egg whites and the cream of tartare and whisk for 6 Minutes / 37 deg / Speed 3.5 / mc off.

Add the caramel powder a spoonful at a time for a further 6 minutes / 50 degrees / speed 3 (if you don't want a caramel flavour you can replace this with just white sugar and add 2 tsp of Vanilla bean paste)

Whip for a further 15 minutes / speed 3 / mc off.

Place the bowl in the fridge to cool completely. Or tip out the ingredients and into a seperate bowl in the fridge to cool.

Insert the butterly and the thickened cream and whisk for 40 Seconds / Speed 3.5.

Gently mix together the whipped cream, egg white mix and crunchy caramel and pop in the freezer for at least 4 hours before ready to eat.