walnut

First make walnut paste
Mix all dry ingredients, add milk and heat to 85 °, hold for a few seconds, cool.
Mix the maple syrup, walnut paste and base mixture together on the highest setting for 1-2 minutes.
Add the cream, mix briefly.
Stir cold in a water bath.
Let the mix mature in the refrigerator for at least 3-6 hours, then mix again briefly.
Mix, freeze.
When layering in the ice bucket, sprinkle with the chopped, caramelized walnuts.

Roast walnuts for 6-10 minutes at 180 ° -200 ° in a preheated oven and allow to cool.
Then grind the walnuts in the multi with a knife for about 15-20 minutes on a medium setting. Take a short break every 3-4 minutes and push whatever sticks to the edges back down.
Make sure that the mass does not warm to more than 37 °, as this will affect the quality.
Measure the temperature with a chocolate thermometer, if it gets too warm, cool down briefly in a water bath, attention, turn off the drive!
Be careful not to get any water into the paste.
The paste is ready when it is so fine that you can no longer feel the nut pieces.
The paste can be kept in a twist-off glass in the refrigerator for several weeks.

Caramelize the walnuts together with the sugar and the water in a pan until golden brown.