You do:
- 500 g milk
- 500 g grädde
- 50 g glykos
- 125 g strösocker
- 125 g dark muscovado sugar
- 240 g egg yolk
- 1,5 gelatinblad
- 30 g butter, browned
- 7 g salt
- 2 dl walnuts
Do this:
- Soak the gelatine leaves in cold water.
- Whisk together caster sugar, muscavado sugar and the egg yolks in a bowl to a fluffy texture.
- Brown the butter in a saucepan over medium heat. Whisk constantly. When the butter starts to turn brown, it's ready, Set aside.
- Boil milk, cream and glucose in a saucepan.
- When the milk cream has reached boiling point, Carefully pour the liquid over the egg mixture while stirring with a whisk and then back into the saucepan. Simmer gently 82 grader. Whisk constantly at the bottom.
- Melt the gelatin leaves in the cream mixture and mix in the butter and salt.
- Strain and run in an ice cream machine to the desired consistency, mix at the end in crushed walnuts.
- Put the ice cream in the freezer, late in the stomach.