This has a subtle flavour initially, but it gets stronger over a day or two. Creamy, but with a little texture from the nuts, it's exquisite on its own, or with a drizzle of chocolate or butterscotch sauce. Or try it instead of cream with plum crumble or pear tart.
175 g (6 oz) walnuts, shelled
175 g (6 oz) caster sugar
pinch of salt
600 ml (1 pint) double cream
2 eggs
1 tsp vanilla or coffee essence
1. Chop the nuts very finely in a blender or food processor.
2. Mix the sugar, salt and cream with the nuts. Put in a bowl over a pan of hot water and cook for 10 - 15 minutes over a low heat, by which time the mixture should have thickened a little.
3. Remove from the heat and stir in the beaten eggs and the essence.
4. Leave until cold, then freeze for an hour or until beginning to firm up.
5. Beat well until smooth, then continue freezing for at least three hours.
