Walnut Ice Cream
Walnuts add fats, magnesium, and plant protein, while cream and egg yolks make the dessert filling. Toasting deepens the nutty aroma, and larger pieces keep a pleasant crunch in the smooth frozen base.
Toast walnuts (200 g) in a dry skillet for 5–7 minutes until golden. Grind half of the walnuts into fine crumbs and chop the remaining half into larger pieces.
Heat milk (200 g) in a saucepan. Rub egg yolks (72 g) with allulose (150 g) and vanilla (5 g), slowly whisk in the hot milk, and return the mixture to the saucepan. Cook over low heat until slightly thickened, stirring constantly.
Add the fine walnut crumbs to the hot base, cover, and leave for 20 minutes. Strain the mixture and cool it completely.
Whip cream 35% fat (400 g) to soft peaks and combine it with the cold base. Fold in the chopped walnuts, transfer the mixture to a container, and freeze it.
Stir the ice cream with a whisk or mixer every 30 minutes, breaking up frozen areas; repeat 4–6 times. After the last mixing, leave it in the freezer for another 4 hours.
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