Caramel Walnut Ice Cream (Mövenpick Maple Walnut Style)

Spread the walnuts on a tray lined with baking paper and toast them in the preheated oven at 170 °C fan for about 8 minutes. Then let them cool completely before you chop them roughly – nuts chopped while warm release oil and turn soft in the ice cream. The pieces can happily be different sizes, which makes the texture more interesting later on.

Put the sweetened condensed milk into a large Bowl and add the salted Caramel cream. Stir both together thoroughly with the Whisk until you have a smooth, even cream. Use a Bowl that's big enough – 500 g of whipped cream is coming next, and it needs room to be folded in.

Whip the full cream until stiff. Then fold it into the Caramel cream in three portions using the Rubber scraper – don't stir, but lift from the bottom up. The first portion can be worked in vigorously so that the mixture becomes softer; with the other two, proceed gently. The air that now stays in the mixture is exactly what makes the ice cream creamy later.

Add the roasted, chopped walnuts to the mixture and gently fold them in as well until they are evenly distributed. Hold back about half of the 50 g of decorating nuts – those go on top only at the end, where they can be seen.

Pour the mixture into a dish – a ceramic casserole dish or a plastic container with a lid both work – and smooth the surface. Place dots of the remaining Caramel cream on top and draw a pattern through it with a wooden stick or the back of a spoon. Finally, garnish with the reserved walnuts and a few Caramel chips.

Put the ice cream in the freezer for at least 4 hours, ideally overnight. Take it out 5 to 10 minutes before serving – then you can scoop it without bending your spoon.