Coffee Walnut Ice- Cream recipe - How to make Coffee Walnut Ice- Cream
Method- Combine the instant coffee powder with 1 tbsp of hot water in a bowl, mix well and keep aside.
- Combine the cornflour and ½ cup of cold milk in a bowl, mix well and keep aside.
- Boil the remaining 2 cups of milk in a deep pan, when it starts boiling, add the cornflour-milk mixture and sugar and cook on a medium flame for 7 minutes or till it is of a coating consistency, while stirring continuously.
- Add the coffee-water mixture, mix well and cook on a medium flame for 1 minute, while stirring continuously.
- Remove the pan from the flame, allow the mixture to cool completely.
- Add the fresh cream and mix well.
- Pour the mixture into an aluminium vessel and cover with an aluminium foil and freeze it in a freezer for 4 hours or till the mixture is semi-set.
- Once the mixture is semi-set, remove from the freezer and blend in a mixer till smooth.
- Add the walnuts to the blended mixture, mix well and pour the mixture into the same aluminium vessel and cover with an aluminium foil and place it in the freezer again for 8 to 10 hours or till set.
- Just before serving, place the scoops of ice-cream in 6 individual bowls and serve immediately.
Nutrient values (Abbrv) per serving
| Energy | 250 cal |
| Protein | 5.6 g |
| Carbohydrates | 22.7 g |
| Fiber | 0.5 g |
| Fat | 13.3 g |
| Cholesterol | 13.3 mg |
| Sodium | 16.8 mg |