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Walnut, Saffron and Nutmeg Ice Cream

  • 0 people already cooked this dish.
  • Total: 305min
    Preparation: 305min
  • Portions: 10
  • Difficulty: Intermediate


  • 3 Cup CARNATION Full Cream Evaporated Milk
  • 1 Cup NESTLÉ Cream
  • 1 Can NESTLÉ Sweetened Condensed Milk
  • 1 1/2 Teaspoons Saffron powder
  • 1/2 Teaspoon Ground Nutmeg
  • 3 Egg yolks beaten
  • 1/2 Teaspoon Salt
  • 2 Tablespoons Cornstarch Dissolved in ¼ cup wate
  • 1 Teaspoon Vanilla essence
  • 1 Cup Walnuts chopped


  1. In a large saucepan heat Evaporated Milk, stir in Dairy Cream and Sweetened Condensed Milk, saffron and nutmeg, stir until well dissolved. Whisk a small amount of the hot mixture into the egg yolks to temper eggs. Add eggs to the panslowly, whisking constantly. Add salt, cornstarch and vanilla essence, cook and stir over low heat until mixtureis thick and coats the back of a metal spoon

  2. Remove from heat, coolquickly by placing the pan in a bowl of ice water.

  3. Place in an ice cream maker and follow manufacture instruction.

  4. When ice cream is firm, incorporate the chopped walnuts into ice cream. Place in freeze until ready to serve.

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