• 125g California walnuts pieces
  • 600ml double cream
  • 400ml whole milk
  • 2 teaspoons vanilla paste
  • 6 medium egg yolks
  • 100g caster sugar
  • 200g salted caramel sauce


  1. Preheat the oven to 200°C, gas mark 6.
  2. Place the California walnuts on a baking tray and roast for 5-6 minutes, allow to cool.
  3. Meanwhile, place the cream, milk and vanilla in a large saucepan and heat to just below boiling point.
  4. Whisk the egg yolks with the sugar in a large bowl until pale and thickened. Gradually whisk in the hot milk mixture until combined and pour back into the saucepan.
  5. Cook the custard mixture on a medium-low heat, stirring continuously until it thickens slightly and coats the back of a spoon, about 8-10 minutes. Remove from the heat and allow to cool completely.
  6. Chop 25g roasted California walnuts and stir into the caramel sauce and set aside. Place half of the remaining walnuts in a small food processor and blitz until smooth, chop the rest and stir both into the cooled custard mixture.
  7. Transfer to a freezer proof container and freeze for 1 hour. Mash with a fork to mix and refreeze for a further hour and repeat until frozen.
  8. Warm the caramel sauce and serve with the ice cream.

**Cooks tip
You may need to remove the ice cream from the freezer 15-20 minutes before serving to soften slightly. Try pouring into an ice cream maker for speed