- In a saucepan, combine the milk and nut paste, heating over medium heat until the paste dissolves.
- When the mixture is homogeneous, add cream, sugar and golden syrup, stir and simmer until the sugar dissolves and until everything is homogeneous and smooth.
- Pour the finished nut mass into a bowl, cool it, cover it tightly with foil (so that there is no stiff sheepskin layer on top) and refrigerate it, preferably a few hours (usually 2-3 hours are enough).
- Add the vanilla extract to the cooled mass and mix.
- Beat for a while with a mixer - just like for whipped cream, but not to full stiffness: the idea is to fluff up the mass.
Proceeding with the machine
- Pour the mass into the bowl of the ice cream machine and then follow the instructions provided by the machine.
The finished ice cream should be creamy and definitely not liquid.
- Put the ice cream in a container and freeze it for 1-2 hours in the freezer.
Ice cream can be served at any stage of freezing, also directly after twisting in the machine - then it is usually quite soft, rather half-frozen.
Proceeding without the machine
- Put the lightly whipped nut mass into an airtight container. Put the container in the freezer.
- Every half an hour we take out the container and mix it very thoroughly - so as to break the emerging ice crystals. We have to repeat this activity for about 4-5 hours, which is about 8-10 times.
Then leave it in the freezer until it is completely frozen / concentrated.
For longer storage in the freezer, take the ice cream out a moment before serving and keep it on top
to soften a bit - so that it can be served nicely. The taste will be fuller if the ice cream is soft ...
More details, practical tips and more photos can be found on the blog Z widokiem na stół.
Copyrighted photos before copying - ask.
Author of the recipe and photo: Zuzanna Mann
Blog: z widokiem na stół