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Step 1
Preheat the oven to 200oC, gas mark 6.
Step 2
Place the walnuts on a baking tray and roast for 5-6 minutes, allow to cool.
Step 3
Meanwhile, place the cream, milk and vanilla in a large saucepan and heat to just below boiling point.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Warm the caramel sauce and serve with the ice cream.