Summary

Ingredients

• 400 g sweet cream, (whipped cream, whipped cream)
• 2 egg (s), separated
• 150 ml sugar syrup, glucose syrup (recipe in DB / CK)
• 20 ml rum, (to taste)
• 30 g coffee beans
• 100 g couverture, white
• 80 g walnuts, rouhly chopped, roasted

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Instructions

1. Melt the couverture. Bring half of the cream with the coffee beans to the boil briefly and cover and let stand for about 20 minutes. Beat the egg yolks, rum and sugar syrup over a water bath until the mixture starts to thicken. Remove the mixture from the heat and stir in the melted couverture. Pour the coffee cream through a fine sieve and stir into the cooled egg and couverture cream.
2. Beat the egg whites with a pinch of salt until stiff. Now whip the rest of the cream and work it into the ice cream mixture. Finally fold in the stiffly beaten egg white, first stir in 1/3 well and then the rest. Freeze the ice cream mass in the freezer.
3. In the meantime, roast the roughly chopped walnuts in a pan / saucepan and leave to cool.
4. After the ice has frozen for about 3 hours (the mass should still be able to stir well), the roasted walnuts are stirred into the ice mass. Now you can distribute the ice evenly in a terrine dish lined with cling film. The ice cream is frozen through after approx. 10 - 12 hours and can be served.