Walnut / Ahorn gelato

Ingredients for Walnut / Ahorn gelato

Instructions for Walnut / Ahorn gelato

To prepare the Walnut / Ahorn gelato recipe, please follow these instructions:

Egg yolks are whipped with sugar. Sweet milk whipped cream is boiled and added to the egg mass in a thin beam under thorough whipping; The mass is returned to the pan under low heat (or best under water bath) and heated / whipped until it thickens and the foam disappears.

It is cooled in a refrigerator before it is used.

The walnuts are finely chopped and cooked with maple syrup to a thick porridge, mix with the ground and run in the ice maker when it is cooled

tips:
An Italian gelato is a soft creamy case, compact and not airy, with a strong taste and a unique, cool texture - it is not served as cold as it is used to, so it should be served in a non heat / cold-conducting Material (beaker, waffle or bowls that had first been in the freezer).