Walnut and Parmesan Ice Cream

Ice cream?  Almost Winter?  Does this compute?  Mais oui, mes amis.  Of course it does.  Ice cream is for every season, don't you know.  But Parmesan, you ask?  Well, only a small and optional amount, really - just for a bit of a laugh.  To be honest, Mr P. said he'd prefer it sans parmesan, but I liked it.  It did look slightly curdled, but I thought it tasted fine.  But leave it out if you are a wee bit afraid of the cheesy goblins a-coming for you :=)

I had been thinking about concocting this recipe for a while (I may have seen something similar on a YouTube video sometime).  And I had a jar of walnut butter (my brainwave) in the pantry, so I began ...

ready for the freezer

ingredients:

130g./4.5 oz walnuts, toasted   see Notes

30-40g./1-1.5 oz parmesan cheese, grated (optional)

450 mL/15 oz whipping cream - and whip it good!  You want soft peaks

1 x 395g./14 oz tin of sweetened condensed milk

50g./1.8 oz mascarpone

2 tsp vanilla extract

50g./1.8 oz walnut butter

100g./3.5 oz white chocolate chips

pinch of sea salt flakes

a healthy amount of chocolate sprinkles

ingredients gathered 

whip the cream, and add the other ingredients

well, now you add the walnuts and white choc chips

walnuts

Method:

First toast your nuts!  And grate your parmesan cheese

Yes, you guessed it - next, you place all the ingredients (except the nuts and choc chips) into a big mixing bowl, and combine well with a large spoon (or give it a quick whizz with the electric handbeaters)

And stir in the nuts and choc chips!

Pour/spoon the mixture into a lined loaf tin (you can line it with clingfilm or freezer liner) - make sure there is plenty of clingfilm so you can cover the top when you put it in the freezer

Throw on heaps of chocolate sprinkles then - 

Freeze overnight, taking out the tin about twenty minutes before you want to eat it

Decorate with more sea salt flakes, white choc chips and chocolate sprinkles when serving

Notes:

I toasted my nuts in the oven for about 10-12 minutes @ 170C/340F

I used extra sharp Parmesan, but a milder one could be good too

Try milk or dark chocolate chips, or other nut butters

add the sprinkles and whack into the freezer overnight

I gave a cupful to our lovely new-ish neighbour

one guess!

cheesy!